Sichuan cuisine is one of the four major cuisines in China. As a branch of Sichuan cuisine, Chongqing cuisine has its own uniqueness. The hot Chongqing people have been tempered in this land for thousands of years. Many Jianghu dishes with unique flavors have emerged among the people. The editor below will recommend some traditional and authentic Chongqing dishes. Please see below for details. 1. Laifengyu

Laifengyu is taken from Laifengyi, which is a post station on the Chengdu-Chongqing ancient post road. It is as famous as Longquan Post, Shuangfeng Post and Baishi Post. One of the "Four Famous Posts", it has been a land of plenty since ancient times. Its rise can be traced back to the late Ming and early Qing dynasties when "Huguang filled Sichuan". At that time, a large number of immigrants from the land of fish and rice in the south of the Yangtze River came to Laifeng and combined the fish cooking techniques of the south of the Yangtze River with the flavors of Bayu and Sichuan, thus forming a fusion of Fujian, Hubei, and Sichuan. "Laifengyu" with Cantonese, Hunan and Sichuan cuisine. In the early 1980s, a group of chefs headed by Tang Dexing and Tang Zhirong boldly innovated on the basis of inheriting the traditional cooking techniques of Sichuan cuisine and cooked "Lai Fengyu" with the main characteristics of "numbing, spicy, hot and tender". Loved by past diners. 2. Bishan Rabbit

Bishan Rabbit is sourced from Bishan District. In addition to the world-famous phoenix fish, there is also a delicacy called Bishan Vine Pepper Rabbit. Bishan people love to eat rabbits, and there is a custom that no feast will be complete without rabbits. The most representative Bishan rabbit is the Dingjia rabbit. The Dingjia rabbit has a history of more than 280 years. The history can be traced back to the Ming and Qing Dynasties. During the Anti-Japanese War, famous schools such as Jiaotong University and Tongwen Middle School and the National Trademark Office moved inward. Here, Zhou Enlai, Feng Yuxiang and others were full of praise after tasting the local traditional snack "White Chopped Rabbit" at Ding's house. Since then, Ding Jiatu has become quite famous in Chongqing, Nanjing, Shanghai, Suzhou, Wuxi and other places. Under the influence of Ding Jia Rabbit, many local famous chefs in Bishan gradually formed their own brands and flavors after improving Ding Jia Rabbit through practice and exploration, thus forming the famous delicacy of Bishan Rabbit. 3. Beer duck

Beer duck is a special dish with unique flavor and is a favorite dish among diners. It is said that it originated in the Qing Dynasty. Emperor Kangxi visited the south of the Yangtze River and saw beautiful mountains and rivers, clear rivers, and some unusually beautiful ducklings everywhere in the rivers. Just when he was in high spirits, it rained heavily and the entourage was caught off guard. Kangxi was soaked like a drowned rat. He had no choice but to run to an inn famous for its duck meat. The waiter brought up a large pot of cooked duck meat. Immediately, he became very excited and ate duck meat with rice wine. When he was drunk, he accidentally poured the wine in the cup into the boiling duck pot, and the strange aroma suddenly overflowed. After returning to the palace, Emperor Kangxi still had this dish in his mind, and specially ordered the imperial chef to make this dish for him. After years of practice, he used beer as tribute from Egypt and a variety of precious Chinese herbal medicines as raw materials. The origin of beer duck has not been verified, but in Chongqing, beer duck is definitely a very famous Jianghu dish. The main ingredients of beer duck are duck and beer. Stewing duck meat with beer makes the nourishing duck meat more intense. The duck meat is not only delicious, but also has a refreshing aroma of beer. 4. Charcoal-grilled pig head

Pork head meat has the effect of nourishing deficiency, nourishing yin, nourishing blood and moistening dryness. Many people may have never heard of the dish of charcoal-grilled pig head. It originated in the late Qing Dynasty and the early Republic of China. It is a special Jianghu dish with Bayu flavor. The cooking method is to braise half of the pig brain according to an exclusive secret recipe, and then roast it over charcoal fire until it is yellow and red, crispy, and the meat is tender and cooked. However, due to historical reasons, the secret recipe for braised pork has been lost. After investigation and research by Mr. Huang Yongwan, he combined the characteristics of Sichuan cuisine, concentrated the dietary essence, and added the secret recipe for braised pork, thus forming a unique charcoal-grilled pig brain. 5. Spicy Chicken

Spicy chicken is a classic traditional dish in Sichuan and Chongqing. It is named after Gele Mountain in Chongqing. It is said that it originated during the Three Kingdoms period. Xiahou Yuan joined forces with Cao Cao. In the 19th year of Emperor Jian'an's reign, Baohan rebelled in the Song Dynasty and called himself King of Han Dynasty. Cao Cao ordered Xiahou Yuan to attack him. When the Song Dynasty was destroyed, the people of Baohan were overjoyed and held a wine banquet to celebrate their victory. Xia Houyuan praised the "big spicy chicken" so it became famous far and wide. It has been passed down to this day and has a history of more than 1,800 years. Later, it was introduced to Bayu through several twists and turns. , reappearing in Geleshan. Spicy chicken is made with chicken as the main ingredient, plus onions, dried chilies, Sichuan peppercorns, salt, pepper, MSG and other ingredients. It is rich in nutrients and delicious. Although it is the same dish, each place has its own characteristics. But they are all loved by people everywhere. 6. Pickled pepper bullfrog

Pickled peppers and pickled ginger are the secret weapons to enhance the flavor of Sichuan cuisine. Without the sour and fragrant pickles, many Sichuan dishes would not be able to achieve the authentic delicacy. Among them, the most typical one The quack dish is bullfrog with pickled peppers.

There are not many related texts about the rise and development of the pickled pepper bullfrog. From the limited information, it can be seen that the pickled pepper bullfrog occupies an extremely important position in Sichuan cuisine. Bullfrog is very rich in nutrients. Each hundred grams of bullfrog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a food with high protein, low fat, extremely low cholesterol and delicious taste. The cooked bullfrog with pickled pepper is simple to make, spicy and delicious, and is deeply loved by people. 7. Maoxuewang

Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in Chongqing and Southwest China. It is a famous traditional dish. This dish is made by boiling raw blood and eating it immediately, with tripe offal as the main ingredient, hence its name. According to legend, during the Anti-Japanese War, there was a butcher surnamed Wang at the water dock of Ciqikou Ancient Town, Shapingba, who sold offal left over from selling meat at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she started selling offal soup at a stall on the street. She used pork head meat and pork bones, ginger, pepper, and cooking wine to simmer over low heat, then added peas to make a soup. Very good. By chance, Zhang put fresh pig blood directly into the offal soup and found that the more the blood was cooked, the tenderer it became and the taste was more fresh. This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy. Today, Maoxuewang has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee. Later, through improvements and innovations in the catering industry, the characteristics of Maoxuewang soup have been bright red, spicy and fragrant, and rich in flavor.