Chongqing cuisine takes dishes in Bayu Region as its base and features distinctive and fresh tastes. People in Chongqing generally serve the main courses and second courses in required order. Dishes here also highlight numb, spicy, fresh, tender, and hot tastes. Meanwhile, the various and changeable cooking methods have given birth to a hundred of delicacies with numerous flavors. Therefore, they all win the favor of many people. However, how should foreigners in their first visit to Chongqing order and enjoy the local dishes? We have listed eight delicacies which are the representatives of Chongqing’s local food. Most restaurants in Chongqing also serve them.
Twice-Cooked Pork
Chinese name: 回锅肉 (huí guō ròu)
The ancient people call it “Oily pork”. You will find it on the dining tables of most families in the Sichuan region. As the name indicates, people will cook the pork twice. Enjoying inviting color, aroma and taste, it is the best dish for steamed rice.
Twice-Cooked Pork (回锅肉 huí guō ròu)
Main ingredient: Pork
Tastes: Thick and fresh, oily but not greasy.
Note: People with high blood pressure should never overeat.
Kung-Pao Chicken
Chinese name: 宫保鸡丁 (gōng bǎo jī dīng)
This traditional special dish is popular around the world. Though in red color, it is mildly spicy. It has a thick spicy flavor, and the chicken is crispy and smooth. A bite of it, you will enjoy the fresh and spicy taste for the tender chicken and crispy peanuts.
Kung-Pao Chicken (宫保鸡丁 gōng bǎo jī dīng)
Main ingredient: Chicken
Tastes: Dry, appetizing, sweet, spicy
Fish Filets in Hot Chili Oil
Chinese name: 水煮肉片 (shuǐ zhǔ ròu piàn)
Shuizhu (literally meaning boiled in water), originating in Cuiyun village in Chongqing, is a signature style of cooking popular in Chongqing. Its flavor is like that of Chongqing itself – big and spicy! “Shuizhu” comes in different varieties; shuizhu roupian (pork strips), niurou (beef strips), yupian (fish fillets), and so on. In the meantime, all the varieties are made similarly; fish or meat fillets are poached in seasoned water, topped with chilies, Sichuan pepper, etc. and finally boiled oil is poured on the dish.
Fish Filets in Hot Chili Oil (水煮肉片 shuǐ zhǔ ròu piàn)
Main ingredients: Fish and bean sprouts
Tastes: Piquant, smooth, tender, fresh, appetizing
Spicy Chicken with Peppers
Chinese name: 辣子鸡丁 (là zǐ jī dīng)
The Spicy Chicken with Peppers boasts rich nutriments and inviting a taste. Under the same name, the recipes in different regions are distinctive with each other. The Spicy Chicken with Peppers never fails to appeal to people in different regions for their unique recipes.
Spicy Chicken with Peppers (辣子鸡丁 là zǐ jī dīng)
Main ingredient: Chicken
Tastes: Piquant and refreshing, fresh and salty with mellow aroma and mild and sweet aftertaste
Fish-Flavored Shredded Pork
Chinese name: 鱼香肉丝 (yú xiāng ròu sī)
It is a traditional and famous dish of Han People and a Sichuan cuisine, well-known for the fresh fish flavor. It is believed that its origin is shredded pork with pickled pepper, created by a Sichuan cook in the early 20th century.
Fish-Flavored Shredded Pork (鱼香肉丝 yú xiāng ròu sī)
Main ingredient: Pork
Tastes: Sour, spicy, and sweet
Mapo Tofu
Chinese name: 麻婆豆腐 (má pó dòu fǔ)
The ingredients comprise tofu, ground beef (or ground pork), chili and pepper, etc. The numb taste is from pepper, while the spicy from the chili. The dish highlights the feature of Sichuan cuisine: Piquant taste. The flavor is unique, and the texture is smooth.
Mapo Tofu (麻婆豆腐 má pó dòu fǔ)
Main ingredients: Tofu and ground beef/pork
Tastes: Piquant
Shredded Beef with Pickled Pepper
Chinese name: 泡椒牛肉丝 (pào jiāo niú ròu sī)
As the main course, Shredded Beef with Pickled Pepper is nutritious. The dish has a fresh and delicious taste and boasts rich nutrients, making it ideal for family enjoyment.
Shredded Beef with Pickled Pepper (泡椒牛肉丝 pào jiāo niú ròu sī)
Main ingredients: Beef and celery
Tastes: Spicy
Steamed Chicken with Chili Sauce
Chinese name: 口水鸡 (kǒu shuǐ jī)
It is a cold dish with rich ingredients. And you will enjoy all the numb, spicy, fresh, appetizing, tender, and refresh tastes on the one food. It once won the honor of “Well-known in Ba-Shu region for three thousands of kilometers; top among dishes in regions by the south of the Yangtze River.” The nickname “Chicken of Saliva” may sound inelegant and will form the image of dripping saliva from the mouth. In fact, this food is with so many peppers that tasters’ saliva will drip for the numb mouth.
Steamed Chicken with Chili Sauce (口水鸡 kǒu shuǐ jī)
Main ingredient: Chicken
Tastes: Piquant
With this guidance, you will feel free to enjoy the typical dishes of Chongqing.