| The people of Chongqing love tingling, piquant, and hot
chafingdish (hot pot), the hotter the better. There are yuanyang (white-and-red)
chafingdish, chafingdish with medicinal herbs, chafingdish with fish head
soup, and whole mutton chafingdish. The catering industry of Chongqing
attracts customers with specially-prepared food and good service. There
are the gourmet street selling water cock of Nanshanquan and beer-braised
duck of Liugongli as well as chicken with chilli of Geleshan, fish with
beancurd of Ciqikou, Tai'an fish of Tongnan, and other gourmet areas.
 Chongqing Chafingdish
It is also called the chafingdish of the mountain city. The Chongqing
chafingdish, with its tingling, piquant, burning hot, fresh, and tender
characteristics, has along history. It is offered at restaurants everywhere
in the street both in winter and summer. The ingredients used include
animal's tripes, livers, kidneys, and brains, lean pork, and beef.
Fish with Pickled Musard
It is a dish with Chongqing flavor. Prepared with crucian, steeped
pimiento, and fermented glutinous rice, it is tender, slightly sour,
tasty, and refreshing.
Hanochi (Good-to-Eat) Street
It is to be found along the Baiyi Road near the Liberation Monument
in Chongqing. Local-flavor food and snacks are sold here everyday. These
include bean jelly of northern Sichuan, Chongqing's small stuffed dumplings
of glutinous rice flour served in soup, Sichuan noodles in peppery sauce,
and Chongqing chafingdish. |
