Food of Chongqing
Chongqing's diet take the Sichuan cuisine as the focus. The most negative victory on the factor is hot pot of Chongqing, it is said that eating hot pot cause by cold climate of the winter and the refreshed straightforward disposition of Chongqing person. May see the hot pot market from today street corner row after row hot pot shop the prosperity. The Chongqing hot pot mainly divides into Red soup and the consomm¨¦ two kinds, Red soup take hot fresh is fragrant as the focus, but the consomme take the color clear tasty as the characteristic.
The native most probably likes the small hot pot (calls again hot burnt) at the side of street, now because renovates the city's appearance, it is little small hot pot at the side of street. But so long as does not leave Chongqing, you absolutely may eat the orthodox the mountain city hot pot.
Strolls the Chongqing street corner, in front of each kind of restaurant gate mostly hits has " the hot pot " the advertisement. The visitor enters in the shop, cooks meals in the pot, the Chinese prickly ash, the hot pepper irritating quality greatly strengthened seasoning, greatly scatters toward the pot in, and so on the pot boiling, but sees Red soup the tumbling, the hemp hotly greets the nostrils. Clamps the bristling stomach, the duck intestines and so on puts in the pot rinses, eats may do not have Beijing the quick-boiled mutton to be like that leisurely and carefree, must have " does not fear spicily " spirit. Every time rinses together the wool stomach or the duck intestines and so on, puts toward the mouth in front all wants under the very big determination, the Chongqing person to eat the hot pot, thinks it is best in dog days. Uses poison to combat poison, attacks the heat by the heat. Under the overpoweringly hot in the hot sun, one stove flaming, one pot boils obstructs leaps, one holds chopsticks, one waves fan, burning boils, chewing and eating at the same time , " wields the perspiration eats the wool stomach, the perspiration leaves works as the wind is cool " this really is the understanding sentence, the non- person in the know cannot leave this word.
The introduces of some special features snack
>>Mandarin duck hot pot
Becomes the vegetable flavor is unique, hot fresh is fragrant, fresh and mellow, has the different characteristic. The mandarin duck hot pot, It merges the traditional wool stomach hot pot Red soup the halogen and the banquet chrysanthemum hot pot consomme halogen to change the system which becomes the Sichuan innovation hot pot. This original name " double taste hot pot ". This kind of hot pot separates with the sheet copper two half, creates one primal chaos graph, at the same time puts the consomme halogen, one side puts Red soup the halogen, enters the raw material which the pot burns rinses may along with the people's desires. After " the double taste hot pot ",the name is changed to " the mandarin duck hot pot ", richer cultural flavor and diet appeal. It ingeniously put the hot pot of Red soup and the consomm¨¦ hot pot which are traditional in Sichuan into one pot, the flavor is unique, quite has the characteristic. Especially the vessel of this, this kind of picture of Taiji pot is too thought-provoking."
Enters the hot pot with the red and white two kind of soup juice in the double pot, matches by each kind of animal fresh sliced meat and the vegetables, rinses burns becomes. The modulation of the red halogen soup has three famous formulas, the basic seasoning for the soup stock (or chicken soup, cow bouillon), the butter, the bean petal of Bei county, the Yongchuan fermented soybean, the crystal sugar, the powder of hot pepper, the powder of ginger, the Chinese prickly ash, the Sichuan salt, the Shao liquor, the Liaozao juice, request the feeling in the mouth is rich, the taste is thick, hot is palatable, fresh fragrant returns sweetly. The consomm¨¦ halogen calls the white soup halogen again, main seasoning for consomm¨¦, white soy sauce and monosodium glutamate. Its soup with the old hen, the old fat duck, the ham hoof, the ham club bone, the pig spareribs watering hangs the system, the pork and the downy chicken meat sweeps the soup with the pork until it comes to the clear and bright soup.
>>BaiShiyi board duck
Acquires the fame Because it produces in BaiShiyi town Ba county, has had more than 100 years history. This salt system craft is unique, the color assumes brown , the cleaning steams ripely, the fragrance is attractive, suitably is eaten with rice or bread the partner liquor.
>>sausage in Dazu
Product in Dazu county . Selects the pork, matches pours into the sausage casing stereotypia after the supplementary material, makes after smokeless bakes . This color and luster glossy and moist, red and white is distinct, the intestines body is crisply elasticity, the flavor is tasty. Minute two kinds of Guang taste and Sichuan taste.
>>Shuangjiang piece bear duck
Selects the light year raises, the weight 1250 gram vigorous and healthy young duck is the raw material, after butchers goes the mixed wool , the bone setting, soaks by several 10 tastes precious traditional Chinese medicines despotic spice salt, supports the modeling, bakes by soft fire. In front of the food , steams 30 minutes anxiously again. The pulp is delicate, strongly fragrant disperses crisply, the color, the fragrance, the taste, is all good.
>>Clear cooks the oxtail soup
Selects the oxtail center-section with no fur, and place knife from under bone seam. Front cooking must use the clear water to soak, adds the seasoning when enters the pot, boiling and go away the spume, changes to the flame slowly cooks softly, achieves the characteristic with oxtail soft is tender, the meat but does not scatter to the bone, the soup color is neat, fresh fragrant mellow.
>>The chicken juice pot-sticker
Chop the fresh thin pork to be downy, mixes the stuffing by the seasoning and the chicken juice, make the dumpling with this ,then cooks in a covered vessel in the irons pot . The characteristic is fragrant crisp and delicate, the flavor is tasty.
>>Roast the double crisp on fire
The roast double crisp cooks with the chicken gizzard and pig stomach, is the vegetable which together the duration and degree of cooking time. The characteristic is red and white is distinct, salty, fresh, crisp and tasty.
>>Stir-fries the eel silk
ˇ°stir-friesˇ± is the uniquely facture of cooking for the Sichuan cuisine, grasps the duration and degree of cooking is extremely essential, the characteristic is weak fragrant is crisp, is hot tasty, the aftertaste is infinite.
>>In camphor tree tea duck
The characteristic cooked food of Sichuan cuisine, therefore the duck elects the material to be strict, blends flavors complex, boils the system is elegant, past the folk was unusual, only was the palace meals. Its characteristic is salty fresh strongly fragrant is fragrant, the skin crisp meat is tender, tasty slagging.
>>The five spices smoked fish
The craft of boiling this vegetable is complex, must use many times blends flavors, explodes, burns, roasts and so on many kinds of boils the facture. The vegetable has the characteristic of fragrant, crisp, fresh, returns the sweet, It is the partner liquor which eaten with rice or bread the delicacies
>>The crisp skin fish
With 800 grams fresh fish one, cleaning, sails upstream the soybean flour, then drenches with the hot oil explodes the stereotypia, pouring sugar and vinegar juice after it is ripe. The characteristic is the sweet acid is tasty, the skin crisp is fragrant, the meat is delicate, the aftertaste is prolonged.
>>The purse fish stomach
Takes the yellow fish stomach which have processed to shape, feeds the fresh soup, spreads the fish Shen, makes the flower by ham, melon clothes, winter-picked mushroom, enters the cage steams ripely. For the high-level banquet vegetable, has the image is artistic, the quality of material is delicate, soup clear tasty characteristic.
>>The pigeon egg with bamboo shoot
With the bamboo shoot of the first-class delicacies from the mountain, adds the soup which boiling the pigeon egg, It is the extremely rich nutrition soup.The characteristic is the soup clear tasty, the nature tender is tasty.
>>The best trepang
One trepang with big crow senate, feeds the fresh soup, matches the chicken meat, the ham, the dried scallop, the winter bamboo shoot, the mouth mushroom and so on, steams softly, then drenches thick soup. The visible beauty and colorful, the nature tender juice is bright, salty fresh taste mellow characteristic.
>>Wuchaoshou
The stuffing is extremely elegant, downy meat must maintain sufficient moisture content, the stuffing can float to water surface. The end product characteristic is moist and softly, delicate salty and fresh.
>>The chicken silk beancurd brain
Makes with the soybean grinding paste, adds the ripe chicken silk and each kind of seasoning when eating. The characteristic is hot fresh and fragrant, the entrance melts, the flavor is unique.
>>Cross brige Chaoshou
It is well-known as its unique diet method, clamps Chaoshou in the bowl to the small dish when eating it , dips the seasoning in the small dish to eat, just like cross the bridge, so get the name . The characteristic is delicate tasty, but is suitable with the person, the taste is changeable.
>>Nine gardens steamed stuffed buns
With pork with fat, the winter bamboo shoot, the dried scallop, Jin Gou, the ham and so on add the seasoning make the salty stuffing; Or with the walnut kernel, sweet date, the sugared melon slice, orange cake, the rose sugar, the pig board oil and so on makes the sweet stuffing. Nine gardens steamed stuffed buns characteristic is, the skin thin stuffing completely, the pine soaks tastily, the taste is tasty and fragrant.
>>Burn the crag carp
Selects one crag carp about 600 grams, uses the Sichuan cuisine is in sole possession of " dry-burning " boils the facture, it has the fish shape integrity red, the luster is bright, the meat is tender tasty, micro spicy fragrant characteristic.
>>The deity duck
Selects one fat duck, matches the ham, the dried and sliced bamboo shoots, the mouth mashroom, the fresh soup, after explodes, the pouring becomes the vegetable. The characteristic is the pulp soft and tender, the salty fresh taste is thick.
>>The fish fragrant meat silk
It is one of the characteristic cooked food in the Sichuan cuisine. The characteristic is the luster is gorgeous, salty is both sweet harshly fragrant, the ginger onion garlic taste is rich.
>>The litchi cuttlefish volume
Selects the high quality cuttlefish, cuts into pieces, fries in the pot, it become the volume. The characteristic is the shape and the color is artistic, the acid sweet is tasty, soft and strong.
>>Dry-burningthe shark fin
With the shark fin, the chicken meat, the duck meat, the pork, the ham, moves by the fresh soup, bakes receives the juice. The characteristic is the wing needle is bright, soft is tasty, the juice is thick tasty. Delicacies for high-level banquet.
>>The leaf cake
With the glutinous rice powder wrap the hemp downy sweet stuffing heart or the fresh meat salty stuffing heart, outside binds the fresh loose skinned orange seed leaf, sets bright fire to steams. The characteristic is the delicate fragrance moistens, mellow sweet is tasty, the salty fresh taste is beautiful.
>>The cool fried rice cake
with the glutinous rice manufacture, middle clamps has " the stuffing like the sand ", the surface sticks has the white sugar, the iris pockmarked face, the honey sweet-scented osmanthus, the yellow beanflour. The characteristic is the shape is diverse, is fragrant glutinous.
>>The bordeaux wind meat
The bordeaux wind meat is folk traditional food of Chongqing area, the element is beautiful tasty by the color, well-known as tasty but not greasily, steams, fries, explodes all may when eating, is eaten with rice or bread drinks suitably all.
>>The oil mellow mine product with the glutinous rice
The oil mellow mine product with the glutinous rice, gets down the wok with cooking oil, adds the sesame seed, orange cake, the walnut kernel, the crisp and oiled shelled peanut , sweet date, the white sugar and so on slightly fries, then puts in boils in the boiling water boils. The characteristic is the fragrant not greasy mouth, the nutrition is extremely rich. The local resident produces after the pregnant woman, all must do to parturient woman eats, by as soon as possible restores the body.
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