Chongqing, Sichuan cuisine is a cuisine with a spicy fragrance characteristics of acid, especially spicy as the most important. Stir in pork and Sichuan twice-cooked pork is a representative of the dishes.
Chongqing will name the most number of wins pot, said pot originated due to influx of cold winter climate and Chongqing readily straightforward character. The streets from today you can see row upon row of hot pot hot pot market boom. Chongqing hot pot is divided into two kinds of red soup and broth, red soup with spicy delicious main and clear and delicious broth with color features. Duck hot pot is a combination of these two, that is S-shaped pot with a piece of metal shaped sub-frame into the Tai Chi diagram, a clear red, the color clear. Foreigners like to eat duck in Chongqing hot pot, and if eating red Lai fail to do so as soon as your soup Jiujia.
Local favorite probably is the street of a small pot (also known as Mala Tang), while three representatives of dragging one of this hot pot. The so-called three tow one, that is, meat dishes ternary (except for individual dishes), vegetarian dollar. Meal down, only ten dollars per person can be satiated, really economical and affordable. Recently, intense competition in the industry pot, there was two drag a. However, a sub-price goods, and not too cheap. Drawn a wide range of China Tour Chongqing hot pot, meat can be taken from poultry, livestock and their internal organs and aquaculture, and almost all vegetables are used as vegetables. As for the oil dish, Chongqing, sesame oil mixed with garlic like to use one to heat pathogenic fire, and second, to taste lubrication, so eat something more aftertaste. I remember there was university students from Jiangsu Province, day begun to taste the hot pot, spicy language immediately is not a sentence: "Good hot Yeah, Yeah ...... good spicy hot dead ...... delicious yo !...... I would also like to eat hot pot of magical ......", visible. This does not, two days before he called me several bags of pot at the end so I sent material to. In Chongqing hot pot is regardless of the season. Winter to eat hot pot is perfectly justifiable, but the summer more hot pot business. In the dog days, open-air street sat topless (men only), roll pan juice, steaming on the table, eat sweat, while laughing, during which Gongchoujiaocuo, a cup of cold beer you'll feel the dripping to the extreme! This has become known far and wide streets of Chongqing, a scene in the summer, even my hotel in Zhongdian of eternal life encounter foreigners know.
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