What are the specialties of Chongqing food?

Chongqing food is mainly Sichuan cuisine. Sichuan cuisine has a variety of flavors and is one of the country's four major cuisines. There are more than 40 cooking methods in Sichuan cuisine, making it very diverse in flavor and a wide variety of dishes.

The flavor of Sichuan cuisine can be broadly divided into three categories: the first for the spicy flavor, dishes set spicy, fresh, fragrant, hemp in one, a variety of seasoning coordinated configuration, strange taste of shredded chicken, shredded meat, Kung Pao Chicken, back to the pot meat, salt fried meat, etc. are representative of its class; the second for the pungent flavor, as its name implies, the pungent seeks both spicy and fragrant. Garlic, ginger, mustard and other condiments to create a spicy flavor, the main ingredients selected to promote fresh flavor, the two complement each other. Five spice smoked fish, sauce burst lamb, camphor tea duck, smoked pork ribs, etc. as its representative; the last is savory sweet and sour flavor, this flavor of the dishes pay attention to the diversity of flavors, black bean sauce, ketchup, sweet and sour and so on to make dishes rich in flavor, sweet and sour savory with, chickpea flowers, potpourri meat, white oil belly strips, salted duck breast and so on as a representative of the more.

As the saying goes: "To Chongqing does not eat hot pot, equal to not come to Chongqing". Chongqing's hot pot is famous for its spicy and numbing flavor, which makes people never get tired of eating it.

After tasting Chongqing's Sichuan cuisine and hot pot, you have to feel the street food in the mountain city. Fried rice sugar water, cold patties, nine garden buns, ironing cake, chicken wire cold noodles, each with a different flavor, unique taste, can be counted on to experience the fog city of another interesting