Suan Cai Yu (酸菜鱼), also known as Sichuan Fish Soup with Pickled Mustard Greens, stands as a classic dish originating from Chongqing, celebrated for its distinctive seasoning and unique cooking techniques. This dish gained popularity in the 1990s and continues to enchant food enthusiasts worldwide. Suan Cai Yu is primarily crafted from grass carp, complemented […]
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Ji Gong Bao (鸡公煲), also known as Chicken Hotpot Stew, is a distinctive dish originating from the Chongqing and Sichuan regions of China. This culinary masterpiece is celebrated for its rich and aromatic flavors, tender chicken, and innovative presentation. Renowned for its numbing spiciness, freshness, and savory taste, Ji Gong Bao leaves a lasting impression
Tofu Pudding Fish (豆花鱼), originating from Sichuan cuisine, is a delectable dish that prominently features grass carp as its main ingredient, complemented by ingredients such as tofu pudding, soybeans, red chili peppers, garlic, and green onions. Known for its numbing spiciness and fresh, tender texture, this dish offers a delightful combination of flavors. Ingredients: Cooking
Wanzhou Grilled Fish (万州烤鱼), a distinctive traditional dish hailing from the Wanzhou district of Chongqing, belongs to the Chongqing-style Sichuan cuisine. This culinary delight seamlessly combines three cooking methods – marinating, grilling, and stewing – while incorporating the essence of ingredients used in Chongqing hot pot. The result is a medley of flavors, including numbing
Spring Chicken, known as “Quan Shui Ji (泉水鸡)” in Chinese, stands as a traditional and iconic dish hailing from Chongqing, belonging to the distinctive culinary tradition of the Chongqing-style Sichuan cuisine. Renowned for its unique ingredients, bold and spicy flavors, and delightful crispiness, Spring Chicken embodies the essence of the region’s culinary excellence. Legend has
Spring Chicken (Quan Shui JI) – A culinary Delight in CHongqing Read More »
Chongqing hotpot (重庆火锅), also known as Mao Du hotpot or Spicy and Numbing hotpot, is a signature cuisine within the Sichuan culinary tradition, one of the four major Chinese culinary styles. Renowned for its bold flavors characterized by spiciness, numbness, saltiness, freshness, fragrance, and crispiness, Chongqing hotpot represents a quintessential element of Chinese gastronomy. Its
Chuan Chuan Xiang, also known as “串串香” in Chinese, has a fascinating origin rooted in the mid-1980s in Chengdu, China. Initially conceived by unemployed individuals seeking livelihoods, these innovative entrepreneurs set up stalls in lively locations such as shopping malls, theaters, and video halls to sell Chuan Chuan Xiang. The concept involves skewering various ingredients,
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Sichuan Boiled Fish (水煮鱼), also known as “Shui Zhu Yu” or “Water-Boiled Fish,” stands as a distinctive and beloved dish originating from the Sichuan and Chongqing regions in China. This culinary masterpiece, belonging to the Sichuan cuisine category, gained initial popularity in Cuiyun Township, Yubei District, Chongqing. Renowned for its unique combination of flavors, Sichuan