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This is where the HOTPOT originated and Chongqing residents are
still very keen on their native dish, tucking in even when the sun is shining! Chongqing dishes are rich in flavor and use almost 40 different cooking
methods in their preparation. It is largely a hybrid of Sichuan cuisine and
local specialty dishes. The city center is filled with restaurants and food
stalls where you can pick up a cheap and filling meal for less than RMB10. Local
specialties are dumplings and pickled vegetables. Specialty:Gongbao jiding
Chicken cubes, dry spices and peanuts are cooked together. Legend has it that
the cook in Ding Baozhen¡¯s family first created this dish. Ding Baozhen was an
official in Qing dynasty. When he was an official in Shandong he used to invite
people to eat in his house, and he always asked the famous cooks to cook
¡°stir-fry chicken cubes¡±. Then he went to Sichuan to work as an official. So
he brought this dish to Sichuan. Concerning Sichuan people¡¯s love for spices,
he added spices to the chicken. And this dish became more and more popular. It
was called Gongbao chicken cube because Ding Baozhen was once titled as Gongbao,
a title in the Qing Dynasty. |
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