Spicy hot pot

It is said that mala Tang originated on the banks of the Yangtze River. At first, it was the boatman and the tracker who created the way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, make a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they will use local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, rinse and scald them, and they will have a taste after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang. In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing.

Hot and Sour Rice Noodles

Hot and sour powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli. Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder in Haochi Street on Bayi Road is the most famous.

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Dan Dan Noodles

Dandan Noodles is the local snacks of Chongqing. It is said that Dandan Noodles has a history of 150 years. In the past, there were vendors selling spicy noodles in Chongqing, carrying burdens and knocking bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot, which are divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles".

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Maowangxue

Features: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.

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Chen Mahua

Features: specifications: each section chief 10 cm, the strands are twisted evenly and beautifully, with five twists per strand and neat twist, 25g per strand. Color: goose yellow. Tissue: loose and crisp, without adhesion and induration. Taste: crispy, highlighting the umami flavor of monosodium glutamate, with moderate salinity.

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Ma Lao wonton soup

Ma Lao brand originated in Fuling District and was founded by Lany in August 2003. In just one year, branches have spread all over municipalities directly under the central government. Xiushan, Youyang, Qianjiang, Pengshui, Wulong, Shizhu, Fengdu, Wanxian, Changshou and Nanchuan. Laoma wonton is divided into clear soup, slightly hemp, slightly hemp, medium hemp, old hemp and special hemp. In addition, the store uses fragrant bone soup and chicken soup to make wonton, and there will be no soup left after eating.

Weird Hu dou

This product originated from 1958 Beibei District, Chongqing, and has now become one of the traditional famous and special foods in Chongqing. There are more than 30 main manufacturers, with annual production and sales of over 12000 tons, which are deeply loved by consumers all over the country and exported to Southeast Asia, North America and other countries and regions.

Steamed chicken with spicy sauce

Tucao chicken! Hearing this name, my mouth watered. What impressed me the most was the pile of seasoning cans on the counter of the saliva chicken stall. One by one, they are full. You bought a half-cooked chicken, and when you chop it, it's a mouthful of seasoning. The fragrance suddenly gets into your nose and stimulates your taste and saliva. It just can't stop. ...

Chicken Feet with Pickled Peppers

Chicken feet with pickled peppers is one of the famous snacks in Chongqing. It tastes sour and spicy, and it's easy to make. It can be eaten as a snack or as a cold dish.

"Floating on the water" bean curd

In Luo Qi, a thousand-year-old town, there is a delicious dish-"floating on the water" tofu pudding. Our common bean curd brain is made from a pot, while "floating on the water" is made directly from a porcelain bowl. Tofu pudding melts at the entrance, with a faint sweetness and strong bean flavor, and various seasonings are entangled in the mouth, which is simply a feast with the tip of the tongue.

Hechuan peach slice

Features: specifications: smooth section, uniform thickness, rectangular sheet, 9.2 cm long and 3 cm wide. More than 440 tablets per kilogram. Color; Jade white, shiny. Tissue: Soft and crisp sheet, which can be spread and rolled up at will, without binding, without removing peach kernel, sugar seeds and impurities. Palate: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste.

Wanzhou grilled fish

Grilled fish originated in Wanzhou, the Three Gorges reservoir area of the Yangtze River. Many years ago, on the vast surface of the Yangtze River, countless trackers took boats as their home. Naturally, they cook on the boat for three meals a day, and the fish raised in the Yangtze River naturally become delicious. It is said that the method of grilled fish in Wanzhou in the upper reaches of the Yangtze River is very simple, using only firewood, iron fork, oil and salt.

Wanzhou yanggege

Many mountain people keep goats, and there is a dish called Yanggege. Many diners think that the word "Gege" must be a palace dish, but it is actually a local name. This dish is very distinctive, but it is steamed with Chili residue mixed with other main ingredients. This is another unique way to eat, different from braised mutton and instant-boiled mutton. Spicy and palatable, long aftertaste, mellow and cordial, fresh but not greasy meat, tender but not tender.

Laziji

Excellent spicy chicken must be bright in color, complement each other with pepper, and cannot turn black. Chicken nuggets must be crisp in your mouth, with the smell of dried Chili oil, sweet and salty. The appearance of spicy chicken brought out a large number of dishes, forming a series of Chili dishes, such as Chili snails, Chili pork intestines, Chili hoof flowers, spicy and hot fish diced, Chili bamboo shrimp and so on.

Braised duck with shredded konjac

Konjac roast duck is made by baking konjac and duck together. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Sichuan and Chongqing people make food after making drugs, which is a great contribution to food in China. Konjac roast duck is a fine product in Konjac dishes.

Sour radish old duck soup

Chongqing sour radish old duck soup is delicious, and the soup is transparent and clear. It is said that you can also go to autumn dryness, which is also a home-cooked dish. This dish is simple, but the ingredients should not be careless. Old duck soup, of course, must choose old duck, so it is easier to get rid of the smell of duck. Generally, ducks are over one year old. Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.