Chongqing Food Tips 2019

Chongqing is a super cool modern city, mainly known for its beautiful women, food and scenery, it is currently a high-profile Netflix tourist city, everything here carries a deep charm of the Ba Shu culture, and the following is to share with you a detailed food guide.

Chongqing Hot Pot Chapter

Which hot pot is the most authentic?

Generally when you come to Chongqing to eat hot pot, you refer to the old hot pot, the old store Jiu Gongge hot pot. Of course, today's Chongqing hot pot has been modernized, hot pot soup from the traditional red soup development to red and white soup, seafood soup, medicinal soup, hot and sour soup, etc.; appeared in the whole beef pot, the whole goat pot, the dragon and phoenix pot, dog meat pot, fish head pot, duck pot, chicken pot, mountain treasures pot, porridge pot and cold hot pot.

The flavoring of the dishes is clear oil dish, sesame oil dish, dry oil dish, garlic oil dish, tea oil dish, egg white dish and so on. I think the most classic is still the nine palace and garlic oil dish, get the fragrant oil is very fragrant, garlic in it is not spicy, the spicy ingredients wrapped in fragrant oil is not so spicy.

How is the dining environment?

Previously, there were reviews of hot pot 50 or something like that. Asked a few friends in Chongqing, said in fact are similar, like the small swan this is on the side of the new school a little more suitable for outsiders. Hongyadong is mainly tourists to eat, the price is relatively expensive. If it is authentic Chongqing, you can choose those in the alley of the store. And don't be too particular about the dining environment. Because Chongqing hot pot originated from the end of the Ming and early Qing dynasties in Chongqing Jialing River, Chaotianmen and other docks boatmen fiberglass rough dining, most of the environment is relatively simple, the waiters are also the local own people, not so elaborate.

Is Chongqing hot pot really cheaper than Beijing?

Eating hot pot in Chongqing is much cheaper than in Beijing. We chose the old Yangmaer hotpot restaurant, one is close to the Compound Exit, and the other is that the pot base doesn't cost anything (no money for the nine palace grids, and 20 yuan for the mandarin ducks), in Beijing a pot base is at least 50 yuan +. We went there at 17:30 and probably waited in line for about 30 minutes.

Family are very able to eat spicy people, at least eat long time Ya do not need to drink water kind. I ordered the slightly spicy pot base, and I already felt very spicy. The best way to get rid of the spice is to drink Viyi soybean milk or sour plum soup and beer.

What are the must-have ingredients?

The Spicy Beef with the pot base is so spicy that it brings tears to my eyes.

Other must-order are maw (and Beijing than really much cheaper), yellow throat, small crispy pork (must eat freshly fried, crispy and fragrant and numb), brain flower, consume child fish (that is, small fish is very tender, the outside of a thick layer of ice), jumping water slippery meat (tender to the mouth of the melting feet), duck intestines, goose intestines, cilantro meatballs (meat + cilantro, the flavor is very good).

Waist flower, fresh duck blood (very fresh, and spicy pot is a perfect match), camomile, oil bean skin and so on. It is recommended to order some vegetables white mouth to eat, to solve the spicy use, such as radish, cucumber, lettuce. After eating the feeling is delicious and cheap too cool.

How do you make shabu-shabu?

We ordered the Nine Palace Grid, which is skewered, but with different fire sizes. There are rules about which grid cooks what.

1. The center grid rolls up and down suitable for scalding tripe, duck intestines, sliced waist, beef liver, fat cattle, 8~15 seconds, tender and crisp.

2. The cross grid is suitable for cooking spicy beef, yellow throat, county flower, coriander balls, fish, 2~10 minutes, locking the original fragrance of the ingredients.

3. The four-cornered grid is suitable for sound (simmering) brain flower, duck blood, eel, quail eggs, fat intestines, more than 20 minutes, soft and tasty.

Small Noodles

Small Noodles are spicy vegetarian noodles flavored with onion, garlic, sauce, vinegar and chili. And in the old Chongqing discourse system, even noodles with luxurious toppings such as beef fried sauce and pork ribs are called small noodles, such as: beef, fat intestines and pea fried sauce noodles. Chongqing people's love for Chongqing small noodles is no less than hot pot, and the intimacy is even greater.

We ate two meals of small noodles in three days, one is the Sun Moonlight downstairs, "Qiuwu Chongqing small noodles", and one is "Qin Yun old lady stall noodles". Qin Yun is said to be the first in line, but did not feel much difference. We had Chongqing noodles, pea noodles, pea noodles, fat intestines noodles, chicken noodles. The noodles are counted according to "two'', usually two taels are enough for girls, and men can ask for three taels. The noodles can be made non-spicy, as they are all topped with ingredients. Ordinary small noodles a bowl of about 10 yuan, the other plus fat intestines, chicken and other general 15 or so.

Hot and sour noodles

In Beijing is everywhere hot and sour noodles, powder is mostly ordinary sweet potato flour, the flavor is also some spicy and some acidic. Chongqing's hot and sour noodles are mostly handmade by the main powder from sweet potato, pea starch as the main raw material, and then by the farmers with traditional handmade funnel system. Generally 10 yuan a bowl, really delicious, the flavor is different. Vermicelli strong teeth, taste spicy and sour, appetizing aroma, characterized by "numb, spicy, fresh, fragrant, sour and oily and not greasy". Often seen on the street while doing the powder while yelling.

Boiled Fish & Pickled Fish

In Chongqing, boiled fish, also known as spicy fish, Chongqing boiled fish taste smooth, oily and not greasy, spicy hemp flavor. Boiled fish can also remove the fishy flavor, but also maintain the tenderness of the fish. Full of chili red eye-catching, spicy but not dry, numb and not bitter, "hemp on the head, spicy addiction". Chongqing boiled fish with a kind of popularly known as "bullet head" dry red chili.

It is produced in the mountain city of Chongqing, is collected before and after the autumn of the fresh dried and made, at this time the chili body long, thick, bright color, few seeds, spicy and sweet, the best quality, cooking in the high temperature of the red oil will not turn black and burnt. This time to find a lot of rivers and lakes restaurant does not do boiled fish, changed to do pickled fish, and played out the sign is more "can drink the pickled fish", may also be improved, the oil became less.

Chicken

Chicken is the internal organs of the chicken, namely chicken heart, gizzard, chicken intestines and chicken liver and so on. Chicken miscellaneous heavy fishy and stinky flavor, will be fried with chili, pickled peppers and green onions, ginger and garlic, hot vegetable oil cooking red pickled peppers, pink and tender pickled radish wire, not only can remove the odor of chicken miscellaneous, but also to make the finished dish crispy fresh and fragrant, spicy people's appetites. More famous is the magnetic mouth of the chicken, several stores are in the middle of the entire street of magnetic mouth, more than one ancient town of chicken, Mao Zhuang first ancient town of chicken, fat sister chicken, etc..

We ate the fat sister chicken, the hottest if the chicken and hairy blood Wang Duplex, we ate chicken without Duplex. The center pot is enough for four people to eat. Chicken intestines and livers are the best.

Maohuwang

Maohuwang is one of the three specialties of the Magnetic Weapons Port (MWP). As the saying goes, if you don't eat Mao Blood Wanton, you haven't been to the mouth of Magnetic Weapon. Authentic Mao Blood Wanton should have duck blood, yellow throat, tripe, eel, soybean sprouts, luncheon meat, fungus and so on. It is characterized by numbness, spiciness, hotness, freshness and fragrance. Spicy and fresh, juicy and flavorful, appetizing and dehumidifying. It is found everywhere in Chongqing pavilions. We ate under the Sun Moonlight Plaza, cheap material more. A pot of only 28 yuan, in Beijing at least 40 yuan +.

Spicy Chicken

The most famous place for spicy chicken is Gele Shan. Gele Shan Spicy Chicken is Gele Shan Spicy Chicken, not Spicy Chicken from somewhere else, or Spicy Diced Chicken. There are two stories about the first production of this dish. One says it was created in the early 20th

century by a master and apprentice in a small restaurant in Gele Mountain. The other says it was created at a similar time, in the same area, but by an old woman. Although there are differences between the two accounts, the dish originated in Glorious Mountain. Whether it was developed by a master and his disciples or created by an old woman is not important. The important thing is that this dish is really delicious.

The local practice, chili peppers are used in Sichuan or Guizhou Chao Tian Pepper, chicken is used in Geleshan soil chicken. That flavor, naturally, is much better than the mass-farmed chicken we usually buy. The chicken pieces are fried until crispy on the outside, and then tossed and stir-fried with peppercorns, dried chili peppers, and finger chili peppers . The finished dish is reddish in color, spicy and fresh, crispy and crunchy. In order to reflect the original flavor of the characteristics of this dish, the finished product is the best chili pepper can all cover the chicken,

rather than chicken pieces in a few sporadic appearance of a few chili peppers and pepper.

Bean Blossom

Bean Blossom is one of the favorite breakfasts of Chongqing people, a bowl of warm, tender Bean Blossom is a good start to the day, and then Bean Blossom Rice in the middle of the day, no matter whether it's for breakfast, lunch or dinner, Bean Blossom brings warmth to the people of Chongqing. What's a douhua rice? It's usually mostly rice + bean flower + dipping sauce + a bowl of meat (steamed meat or pork ribs). The dipping sauce can be spicy or non-spicy, simple and delicious.

Oil Tea

Northwest wheat-shovel flour deep-fried deep-fried noodle, must be fried in rapeseed oil; Northeast rice and Northeast glutinous rice boiled rice paste, scooped out of the pot while it is still hot; the bowl of rice paste must be hot to serve; green and red peppercorns from Maoxian County can not be missing; butter secret ginger and garlic sauce spread on the rice paste and slowly melted; thrown into the bowl of squash, chopped green onion, cilantro, crispy peas and a spoonful of chili oil, which is the oil tea in Chongqing.

The rice paste and deep-fried noodle cakes are separated from each other when they are served on the table, and they are shoveled instantly to maintain the best taste of the oil tea. The price of a bowl of oil tea is low, but the spices are not less than those of small noodles. The proportion of rice and glutinous rice in the noodle paste is very important, as too much rice can't make the paste, while too much glutinous rice can't be stirred well enough to affect the taste. The deep-fried noodle cake is also a test of fire, and it should be deep-fried every day to make it crispy, but after a day, it will be skinny. Sprinkle some crispy peas, crushed rice sprouts, chopped green onion ...... Then shovel in a scoop of oil and chili peppers to make it spicy and flavorful, and wake up your tastebuds for the day. We recommend the Dawang Oil Tea store in Magnetic Weapon Kou.

Ma hua chapter

Magnetite mouth ma hua is famous, everywhere is Chen ma hua, the most common eight varieties include: sweet, pepper salt, spicy, honey, seaweed, five spices, scallion oil. Sweet, sweet and delicious, melt in the mouth, young and old; pepper salt twist, pure taste, crispy and slag; spicy twist, Chongqing flavor, set sweet, numb, spicy in one, endless aftertaste; honey twist, pure taste.

The most famous are Chen Jianping and Chen Changyin. Chen Jianping queue more people, Chen Changyin do not have to queue. Chen Jianping cheaper, Chen Changyin seaweed delicious. It's hard to say which one is the real Chen Mahua, but there are many different opinions. Across the street is Xia Mahua, a lot of people also said delicious, feel the flavor are similar to a few. The price is not expensive, honey, the original flavor of the cheaper 15 to 18 yuan ranging, the other more expensive, 20 out of a catty, or quite a lot of a catty.

Spring water chicken

Spring water chicken is generally a chicken three eat: spring water chicken, chicken blood Wang, fried chicken, really big piece of meat, spicy and incomparable. In order to better promote the culture of spring chicken, the government of Nanan District, Chongqing, organizes the "Nanan Spring Chicken Cultural Festival" every year. From Nanping Ping Shang about 7 kilometers, in the South Mountain, not far from the best place to watch the night view of Chongqing, the name of a tree, not far above the mountains, the scenery and air are all good, beautiful scenery and food, endless, there is a spring chicken a street.

Thousand Sheet Skin

The three treasures of the ancient town, "Mao Blood Want, Thousand Sheet Skin and Peanut with Salt and Pepper," are renowned in all directions. The production of thousand sheets in the ancient town is very delicate. Selected good soybeans, and then take the deep wells of water soaking, grinding into soybean paste on the stone mill, and then filtered out of the pulp with a fine white cloth; and then boiling water in a pot, simmering, without gall water; pulp burned old with a layer of fine linen filtered one layer, squeezed on the day, and then a sheet of the uncovered down. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Soft braised thousand sheets, the thousand sheets cut into two wide, inch-long leek leaf-like filaments, plus soda ash will be thousand sheets of silk boiling, fished in a tile jar with water to soak the alkali to the whitening of the standby. Stir fry with chemical lard, add broth to boil, add soy sauce, monosodium glutamate, add shredded meat in the pot braised and fried, under the leeks fried turn, and then under the 5 money of chemical oil, pot placed in the pan, sprinkled with pepper, that is, into. This is the soft braised thousand sheets. This dish into the plate, a green and white; chopsticks, flexible not broken; into the mouth, delicate and refreshing, welcomed by diners.