Speaking of vegetables, Chongqing and Chengdu, vegetables, outsiders may not understand, say no are the Sichuan do? In fact, almost looks like a large and vegetable varieties of the same. But the locals seem, but it is much different.
Chongqing, Chongqing dishes like geography, a high mountain river-like, there is a gas-swallowing Vientiane trend. The Chengdu dishes like a small courtyard in front of trickle Bamboo Creek mine, there is a Xiaojiabiyu beauty. Such a meaning in it, making the cook, Chengdu and Chongqing are doing the same cook a dish, will be substantially different.
This is a contrast twice-cooked pork Szechuan first gold medal dishes, Chengdu, twice-cooked pork is relatively Ruanmian 1:00, sugar, vinegar, pepper, flour paste to put something more moderate, the overall feel more palatable. Chongqing's twice-cooked pork is more explosive brittle point, while the much more seasoning on the ruthless, the overall feeling is more amused. But this taste, outsiders generally do not feel them.
Chongqing, people like to stimulation, there is a culture of lawlessness inside straightforward. Chike do not stay in the rut, when the kitchen's not love to cook according to recipe, so often a variety of a variety of new dishes Merry. These new dishes are usually without formal training in rivers and lakes chefs created.
The Chengdu people are living like the elegant, there is a culture in which Hangyunliushui the petty bourgeoisie. Chike want to pay attention to authentic, when the kitchen's will not dare to neglect. Chengdu, a cook to do twice-cooked pork, from the choice of meat, slice, ingredients, the furnace is incomparable to pay attention to. Every restaurant claims to want to cook Sichuan cooking formal university graduates. Chengdu cuisine is growing in an elegant, become better and pay attention to the quest for excellence.
If I give the well-dressed friend, and I invited him to eat food in Chengdu. Have more goods. If I call Dress for no traces of the friend, and I invited him to eat food in Chongqing. More flavored.
Chongqing, Chongqing, innovative dishes people unconditionally, to support innovation and vegetables, from the 80 years since a large number of rivers and lakes emerged in an endless stream of dishes in front of people in Chongqing, Chongqing, people who do not have withstood the test, have slowly disappeared, and But those who withstand the test, usually they have to spread to Chengdu, and then spread north and south river. Spread of the more well-known example, Chongqing, there are more than 10 kinds of dishes.
Chongqing hot pot. Longer history of rivers and lakes vegetables, is said to be the Yangtze River trackers, fishermen, porters invention. Many kinds of hot pot, the most famous is the Duck hot pot, and then there are eel hot pot, seafood hot pot, fish head hotpot, lamb hot pot, dog meat hot pot, hot pot, etc. mandarin duck.
Jiangjin pickled fish. From the town of Chongqing, Jiang Jin Jin-fu Zhu Yu's roadside restaurant, to and from the driver service, and then spread by the driver of Chongqing. 1988 started to sell. I know more about this dish.
Geleshan Spicy Chicken. From Chongqing Shapingba District geleshan town, a forest of music called the first in a roadside shop. 1990 started to sell. The consumers in a big tub fun chili soy big explosion inside the search crisp diced chicken. The store is located in Forest Park in Chongqing Geleshan, near the famous Chiang Kai-shek in Chongqing, officials in islet - Linyuan (reportedly refused to travel Linyuan, not to Chongqing, but the place is not open), visitors plus patrons now form the Spicy Chicken a street. I'm good at this dish.
Beer duck. 7 km from重庆南岸区a roadside restaurant, reportedly inspired by the inventor of Guizhou. Popular in 1992. Approach is a bottle of beer stew a duck, compare Xianla delicious. Most popular time to shop thousands of ducks spend the day, but now more decline.
Spring chicken. From Nanshan Town, Nanan District, Chongqing. Popular in 1993. Approach is to kill chickens quickly, and then urgently fierce fire burning, from chickens to not more than five minutes into the dish. The dishes come from known as "the
Corolla mountain "in Nanshan. And therefore formed a spring chicken a street festival was also held over spring chicken.
PETN fish. From Chongqing Municipality Town Tongnan too. 1994 started to sell. Is also coming out from the drivers, and popular. But this dish are more meticulous techniques, counterfeiting is not easy, therefore, unlike the other dishes as pandemic. My wife know more about this dish.
Fish hot pot. From Chongqing Jiangbei District, two-way town. The beginning is also directed against the driver of friends. 1996 started to sell. Fish hot pot is also a special bear witness. Selection of about 10 pounds of fish will soon flow of oil in oily fish, piece into a palm-size pieces. Cylinder like a large iron pot, like practicing like burned Fei-iron. Into a dish large tub came, later, bright red hot. Circle of people around this big tub on carrying his beer bottle Lao Yu. Points, finished the vegetables cook tofu and the like, in particular, to crisp.
Boiled fish. In fact, the precursor is boiled fish, fish hot pot. After circulating a hot pot of fish, many began to imitate the restaurants in town to do, but the restaurant kitchen, there is no way to get a big iron pot and, like iron-like light a fire, say diners are not easy to eat 10 pounds of fish, . Therefore, the inflicted pot, small fire, small fish. Sounding name of boiled fish. But I personally feel, there is no wide soup, raging fire, oily fish, fish soup, as amused.
Xiangla Xie. This dish should be a restaurant in Chongqing invention. Because the restaurant did not like rivers and lakes to the crab did not involve such a high-end things. However, Xiang Laxie Somewhere in Chongqing was part of something like that in rivers and lakes did not win on the line. 1996 started to sell.
Pickle Bullfrog. 1996 started to sell well. The beginning is the bullfrog, then Pickle cuttlefish Aberdeen. And derived from a variety of Pickle series. This dish is also spread out from the restaurant in the.
Acid turnip stewed duck. A very sour very sour bubble sour radish, this is especially pickled radish, and other provinces do not. Generally soak for six months, the longer the better. This dish given rise to many varieties, such as acids cowpea stew, bubble Sansho stew, stewed mutton, stewed chicken and so on. Epidemic began in 1996.
Postal kiosk crucian carp. Dazu County, Chongqing Municipality from post pavilion town. 1997 started to sell. Seasoning is very large, eat stress.
Wujiang fish. From Chongqing Fuling district. Fuling, Chongqing Wujiang River runs through, Qianjiang area, tributaries, many wins producing a variety of wild fish, Wujiang fish fresh approach is to pay attention to the fish, but the cities are generally farmed fish, so do the city of Wujiang fish tends to be used catfish (sticky)鱼. Became popular in 1998.
Maoxue Wang. Ceramic ware from Shapingba District, Chongqing City, Town, an ancient port retains the culture of the town of Chongqing. The Duck, blood film (eel), duck blood boiled with Wang. Also from the poor work force, where the terminals spread. Comparison of fire in recent years.
The above are some of the more typical, and also more popular innovation in Chongqing dishes. There is also what Laifeng fish balls river catfish, the city burning mouth meat, Qianjiang Suantang Yu (Guizhou Province also has), bamboo shoots Nanchuan meat, Wulong mountain bacteria burning pheasants, chickens and many other bandits.
Generally an innovative dish came out, the first of several stores, first spread through the driver was a friend, and then the 10000 Swarm, and then like a burst of wind, pop the whole city. All know, will all be unable to bear the impatience to go to taste.
Chongqing, these dishes have some common features, that is usually created by the rivers and lakes chef, raw materials, production are relatively popular, unlike what Chengdu, smoked tea duck a few to a few steamed smoked, and people can not afford to eat also can not do it. Chongqing cuisine cooking methods are generally Spodiopogon, Meng Liao (some dishes are cooking more than pepper), fire, pot, big tub, pay attention to now is to do to kill. In the eat, the is relatively rough, like the spring chicken, beheaded, chicken neck, chicken livers hybrid of what a big tub, and sometimes feathers are looking view, more in line with Chongqing's lawless character of the psychological and rude straightforward .
Chengdu, Chengdu, and the improvement of vegetable dish is served, there has been no innovation in food, and more well-known and popular in the country if that is Feng head, but in fact is also a pot head improvements. Therefore, very few popular dishes in Chengdu unusual hot dishes out of the country, while the Chongqing dishes are often maintain a dominate attitude. Example, are now popular in Beijing, boiled fish, even my little restaurant downstairs and the Northeast have a grand launch of their boiled fish. Is simply boiled fish, like the strong impression that, like influenza, lethal too.
However, Chengdu, Sichuan cuisine has been dug up this ancient treasure, constantly sum up improvements. From the choice of materials, cooking, service, operation, a full range of continuous improvement. This improvement is not a cook individual consciousness improved, but a sense of the continued accumulation of all the people on the basis of continuous improvement.
From the Han Dynasty in Chengdu-phase devices, such as polyester, Wenjun when the furnace has been in Chengdu diners to eat on the stress mood, eating experience, eating perfect. Li Bai (Jiangyou people, Jiangyou 150 kilometers away from Chengdu, and less frequently traveled Chengdu) Duzhuo right under the shadow of months into a three feel booze like the streets of Chongqing is not there. Su Shi (Meishan people, Meishan in Chengdu, south of Chengdu, 80 km away from) the invention东坡肉need to slow fire to simmer 3 hour, likes to drink Maoru devouring blood Chongqing will not have the patience.
You want to eat authentic Sichuan-style slightly fries, Chengdu, the size of the restaurant could not have done much worse, are more meticulous and consistent, clean and extent of an order of magnitude higher than in Chongqing. But instead we have a dazzling variety of Chongqing. Fried twice-cooked pork, Chongqing's restaurant put some tofu, and some put lettuce heads, some cabbage, anyway, what is the cook he was pleased to put anything on the release. As for the selection of spices, but also a dazzling variety. And Chengdu, the size of the restaurant, all is putting the green garlic. If green garlic is not, and he will give you that twice-cooked pork can not be sacked. This makes Chongqing amazement.
Chengdu people are well summed up in stir-fried dishes of each method, a summary Chengdu cook a twice-cooked pork fried method, you can write ten thousand words, teach you 30 days, and then a master chef in one pass. Chongqing, a sum twice-cooked pork cook fried method, that is three words: meat, pepper, bean, the other无可无不可. You casually a street in Chengdu, shop, eat a dry stir-water spinach, are so good
Crisp refreshing aftertaste. Left Chengdu, traveled the country, you can not eat such good stir-fried vegetables. Chengdu people say, stir-fried vegetables is difficult, no one in Chongqing consent because they did not delve into such deep as the Chengdu people. Beijing's stir-fried vegetables, the more not worth mentioning.
When I was studying in Chengdu, I have to go two stops a week to eat a small restaurant burning white. Little restaurants Menlian little people do not much shy of a third of western Sichuan Plain girl standing on the counter, and then gently came and gently asked what to. I generally have to burn a white, a bowl of rice, a bowl of Douhua, a dish of kimchi. Then the girl gently to the ground to give you side dishes, and then gently away. Burning white done a very good selection of meat and bean sprouts are very elegant, steaming in the furnace, let alone the. Zhen sub-rice (steamed rice Chengdu, a method, steamed rice in a wooden tub, there is a special fragrance) is always a hot soft. I quietly on a person to enjoy, leisure feeling is that some months under Duzhuo taste. Similarly, in Chongqing and eat salty tension is eating like a Lao Fan.
I am not very favorite rice crust meat, rice crust and the meat will be together, what to eat. But I am in Chengdu anrenzhen (that is, the big landlords and Liu Wencai's hometown, 60 km from Chengdu), where a small restaurant to do rice crust meat is perfect. Where the restaurants are small, ancient quartzite Kawanishi Muban Fang roadside stores, clean up very clean. Store the raw materials will be prepared on a large platform on-board, fresh as if they were an hour ago, while the ground lengths. What you eat, no recipes, we looked at the case selection. Pork with rice crust they do is very carefully choose the soaked bamboo slices and mushrooms (mainly relying on these two things to mention taste) to do soup, rice crust and the meat of the furnace are handled just right, the one pouring the oil soup, rumbling of the fire after the left Next is the aroma of the Full House. We have a spring rain XiXi evening, after 60 km of riding, enjoying the wonderful rice crust meat, is really admirable, will never forget. Since then I even went bike 3 times. Unfortunately, such a specialty, you go outside of Chengdu, and taste the flavor of the same chewing wax. Chengdu people do portraits because there is no detailed study of the soft and hard rice crust, the tender and meat, soup, tasty oil. Even the method of serving both the quality of meat on the rice crust has a key role.
Therefore, the Chengdu people cooking, the extent and Chongqing elegant compared to people, it really is a heaven and earth. Every dish, Chengdu people are to be carefully sum up what kinds of materials, what are the pot, burning what the fire, and how to transfer to a plate, how the meal how the table layout, etc., are all repeated careful and thoughtful deliberation. No matter what the other hand, Chongqing dish, is a large basin to what you serve, take-away attendant soaked in the soup of the thumb dom. Although the forthright, but the hidden careless abuses can imagine.
Chengdu food is actually good at summing up the basis for improvement. Therefore, the advantages of Chengdu dishes are embodied in a number of homemade cooking and snacks on a small. Speaking of Chengdu snacks, it is indeed a hundred years, Chengdu people have gone through dozens of improvements to sum up only now the face. Like the Qing Shiqiao broth powder, Ti Du Street, Fuqi feipian / bell dumplings, dragon抄手Chunxi Road, as well as spicy bean curd, etc., are several generations of people through the improvement of patient summary out. The tofu Jiuyanqiao of Xue Tao practice is said to be in the Tang Dynasty poet Yuannv passed down, and is ideal for girls who like teeth of the vinegar. Chengdu Chinese dynasties have been handed down snacks, type any more, if you want to eat again, it is estimated to be a month's time. Chongqing snack, then for much more limited, is that some few things were when the war brought about by outsiders, such as the Ling glutinous rice balls, Hangzhou, dumplings and the like, are not the original good, and is gradually disappearing. Because the traditional methods have been taken over by the Chongqing lost. Chongqing person may not have the patience to sum up these experiences. Is said to create a pickled fish, Zhu brother, although the scenery was very prosperous for several years, but there are still guarding his original side of the road three old tile-roofed house, looking forward to have no passion for customer patronage.
Author: dingnan
