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{{#seo:
{{#seo:
|title=Chongqing Food: Hot Pot, Noodles and Regional Foodways - Chinese Food Wiki
|title=Chongqing Food (Chongqing / Yu Cuisine 渝菜) - Chinese Food Wiki
|keywords=Chongqing food,Chongqing cuisine,Chongqing hot pot,Chongqing noodles,重庆美食
|keywords=Chongqing Food,Chongqing cuisine,Yu cuisine,渝菜,Bayu cuisine,Chongqing hot pot
|description=A sourced guide to Chongqing food, from hot pot and small noodles to local fish dishes and district food traditions.
|description=Chongqing Food, also called Yu cuisine (渝菜), is built on Bayu dishes and known for spicy, hot, fresh and tender flavors combined into hundreds of dishes.
}}
{{Breadcrumb|parent=Chinese Food Map}}
{{Infobox food region
|name=Chongqing Food
|simplified=重庆美食
|traditional=重慶美食
|image=Chongqing Food.jpg
|level=Municipality
|parent=[[Chinese Food Map|China]]
|capital=Chongqing
|cuisine=Yu cuisine (渝菜), Bayu cooking and local food traditions
|last_verified=2026-09-27
|dishes=Chongqing hot pot, Chongqing noodles, pickled-fish dishes, Wanzhou grilled fish, Qianjiang chicken giblets
|snacks=Sour-and-spicy noodles, tofu pudding, Ciqikou snacks, local rice cakes
|ingredients=Chili, Sichuan pepper, river fish, pork, pickled vegetables, beans and rice
|drinks=Yongchuan Xiuya tea, local tea and fermented drinks
|alcohol=Jiangjin baijiu, Shixian Taibai and other Chongqing spirits
|subdivisions=Districts, counties and autonomous counties
}}
}}


{{Infobox chinese food
'''Chongqing Food''' (重庆美食) covers the food traditions of the municipality, from hot pot and noodle breakfasts in the urban core to river fish, pickles, market snacks and county specialties. Yu cuisine (渝菜) and Bayu cooking are useful regional labels, but Chongqing Food is broader than a single cuisine: local dishes and ingredients vary across the Yangtze and Jialing river corridors, the Three Gorges area and southeastern communities.
|width=270px
 
|alternate_name=重庆美食
The municipal food directory and local chronicles document both restaurant dishes and everyday foods. Hot pot and Chongqing noodles are widely recognized, while Wanzhou grilled fish, Qianjiang chicken giblets, Fuling mustard products, Hechuan peach slices and other place-linked foods show the range of the municipality's food map.<ref name="360bowls">[https://www.cq.gov.cn/ywdt/jrcq/202404/t20240417_13136286.html “Yu Wei 360 Bowls” list of Chongqing dishes] — Chongqing Municipal Government.</ref><ref name="citymap">[https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202404/t20240426_13161913.html Chongqing food map] — Chongqing Municipal Commission of Planning and Natural Resources.</ref>
|pinyin=Chóngqìng měishí
 
|type=Municipal food tradition
== Chongqing Food by District and County ==
|course=Hot pot, noodles and local dishes
 
|country=China
The groupings below record selected food associations, not exclusive origins. Restaurants and home cooking commonly serve dishes from other parts of Chongqing and neighboring Sichuan.
|region=Chongqing Municipality
 
|other=Closely linked to Sichuan cooking
=== Central urban districts ===
}}
 
* '''Yuzhong:''' Hot pot, Chongqing noodles, street breakfasts and restaurant dishes in the old commercial center. Local chronicles describe the growth of the modern hot-pot trade around the city's wharves; this is a local historical account, not a single settled invention story.<ref name="hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing hot pot in local chronicles] — Chongqing Local Chronicles Office.</ref>
* '''Shapingba:''' Ciqikou market foods, including the area-associated [[Mao Xue Wang]] and traditional snack shops.<ref name="foodhistory">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511048.html Chongqing specialty dishes] — Chongqing Local Chronicles Office.</ref>
* '''Jiangbei, Nan'an, Jiulongpo, Dadukou, Beibei, Yubei and Banan:''' Hot-pot restaurants, noodle shops and neighborhood cooking; individual food streets and named dishes are included when documented by local sources.<ref name="360bowls" /><ref name="heritage2026">[https://whlyw.cq.gov.cn/zwgk_221/zfgkzcwj/qtwj/202607/t20260709_15810099.html Seventh batch of Chongqing municipal intangible cultural heritage projects] — Chongqing Municipal Commission of Culture and Tourism Development.</ref>
 
=== District- and county-linked foods ===
 
* '''Wanzhou:''' [[Grilled Fish]] (万州烤鱼), Wanzhou noodles and gege (格格), small portions of steamed meat or other ingredients cooked in bamboo baskets. Wanzhou grilled fish combines marinating, grilling and simmering; the technique is listed among Chongqing's municipal intangible heritage projects.<ref name="wanzhou">[https://nyncw.cq.gov.cn/zwxx_161/mtbb/202106/t20210622_9414127.html Wanzhou grilled fish and its preparation] — Chongqing Municipal Commission of Agriculture and Rural Affairs.</ref><ref name="heritage2019">[https://admin.cq.gov.cn/zwgk/zfxxgkml/szfwj/qtgw/201906/t20190628_8614214.html Sixth batch of Chongqing municipal intangible cultural heritage projects] — Chongqing Municipal Government.</ref>
* '''Fuling:''' Fuling mustard stem (涪陵榨菜), pickled greens and dishes that use local preserved vegetables. The mustard product is tied to the area's agricultural and food-processing industries.<ref name="products">[https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202609/t20260904_16033161.html Chongqing geographical-indication products and regional foods] — Chongqing Municipal Commission of Planning and Natural Resources.</ref>
* '''Qianjiang and southeastern Chongqing:''' Qianjiang chicken giblets (黔江鸡杂) and foods associated with Tujia, Miao and other local communities; preparations vary by town and household.<ref name="360bowls" /><ref name="heritage2026" />
* '''Hechuan:''' Hechuan peach slices (合川桃片), a named confectionery and local food craft, alongside rice and noodle dishes.<ref name="snackmap">[https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202408/t20240823_13550814_wap.html “Yu Wei 360 Bowls” snack map] — Chongqing Municipal Commission of Planning and Natural Resources.</ref>
* '''Dazu:''' Youyi Road crucian carp (邮亭鲫鱼), a fish dish named among Chongqing's regional specialties.<ref name="citymap" />
* '''Yongchuan:''' Yongchuan fermented black beans (永川豆豉), seasoning products, and Yongchuan Xiuya (永川秀芽) green tea.<ref name="douchi">[https://zscqj.cq.gov.cn/zwfw/bmfw/dlbzfw/cqdbml/202403/t20240313_13035409.html Yongchuan fermented black beans] — Chongqing Intellectual Property Office.</ref><ref name="tea">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12512045.html Yongchuan Xiuya tea] — Chongqing Local Chronicles Office.</ref>
* '''Jiangjin:''' Jiangjin baijiu and local pepper products; local brewing techniques and ingredients are documented in municipal food and intangible-heritage materials.<ref name="brewing">[https://ghzrzyj.cq.gov.cn/bsfw_186/dtfw/mzyt/202511/t20251107_15148781_wap.html Chongqing brewing map] — Chongqing Municipal Commission of Planning and Natural Resources.</ref><ref name="products" />
* '''Fengjie and Wushan:''' Fengjie navel oranges (奉节脐橙), Wushan crispy plums (巫山脆李) and Three Gorges river foods.<ref name="products" />
* '''Wulong and the southeast:''' Yangjiao tofu (羊角豆干), local preserved foods and dishes associated with Tujia and Miao communities.<ref name="snackmap" /><ref name="heritage2026" />
* '''Other districts and counties:''' Chongqing's food map also includes Fengdu spicy chicken, Zhongxian tofu products, Rongchang specialties and regional dishes from Changshou, Qijiang, Tongnan, Liangping, Chengkou and other areas. The municipal dish lists and local food maps provide a starting directory for further city and county pages.<ref name="360bowls" /><ref name="citymap" /><ref name="products" />
 
== Yu Cuisine and Bayu Food Traditions ==
 
Yu cuisine (渝菜) refers to Chongqing's regional cooking, while Bayu food traditions reach across the municipality's history and communities. Local descriptions highlight varied seasoning and cooking methods; Chongqing food is not defined by chili heat alone. Freshwater fish, pork, poultry, pickled vegetables, rice, wheat foods and fermented seasonings all appear in local cooking.<ref name="customs">[https://dfz.cq.gov.cn/zqlswh/msmf_417820/202311/t20231102_12510986.html Local eating customs in Chongqing] — Chongqing Local Chronicles Office.</ref>
 
Chongqing and Sichuan share a broader history of regional cooking, yet have distinct local food identities, signature dishes and municipal food traditions.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan cooking techniques] — China Intangible Cultural Heritage Digital Museum.</ref>
 
== Representative Dishes ==
 
* '''[[Chong Qing Hot Pot]]''' (重庆火锅): a communal meal built around a seasoned broth or oil base, with ingredients cooked at the table. Origin accounts include dockside narratives recorded in local chronicles; the exact origin is not treated as settled fact.<ref name="hotpot" />
* '''[[Chongqing Noodles]]''' (重庆小面): a family of wheat-noodle breakfasts and quick meals with local seasonings and optional toppings.<ref name="noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing noodles] — Chongqing Local Chronicles Office.</ref>
* '''[[Suan Cai Yu]]''' (酸菜鱼): fish cooked with pickled greens; versions vary in broth, fish and seasoning.
* '''[[Laziji]]''' (辣子鸡): fried chicken pieces with dried chili and Sichuan pepper.
* '''Mao Xue Wang''' (毛血旺): a spicy simmered dish associated with Chongqing, commonly made with blood curd and offal or other ingredients.
* '''[[Grilled Fish]]''' (烤鱼): the Wanzhou style uses a grill followed by simmering with seasonings and additions; local versions vary.<ref name="wanzhou" />
* '''Qianjiang chicken giblets''' (黔江鸡杂): a stir-fried chicken offal dish included in the municipality's selected-food lists.<ref name="360bowls" />
* '''Lai Feng fish''' (来凤鱼) and other river-fish dishes, cooked with local seasonings and often served with rice.<ref name="citymap" />
 
== Street Foods, Noodles and Snacks ==
 
* '''[[Suan La Fen]]''' (酸辣粉), sour-and-spicy sweet-potato-starch noodles.
* '''[[Chongqing Noodles]]''' (重庆小面), including toppings such as minced pork, beef, pickled vegetables or offal.
* '''Tofu pudding''' (豆花) with rice or noodles, sometimes served with chili and savory seasonings.
* '''Ciqikou mahua''' (磁器口麻花) and other fried wheat-dough snacks.<ref name="foodhistory" />
* '''Wanzhou gege''' (万州格格), small servings of steamed foods cooked in bamboo baskets.<ref name="wanzhou" />
* '''Hechuan peach slices''' (合川桃片), a glutinous-rice and nut confection with traditional and updated preparations.<ref name="snackmap" />
* '''Fuling oil-fermented rice (涪陵油醪糟), Qijiang rice noodles and Wulong Yangjiao tofu''' are among the county-identified snacks and foods in municipal snack mapping.<ref name="snackmap" />
* '''[[Bo Bo Chicken]]''' (钵钵鸡) and '''[[Shengjianbao]]''' (生煎包) are also sold in Chongqing, alongside regional and nationwide street foods.


'''Chongqing food''' includes dishes, snacks, noodles, seasonings and eating customs associated with Chongqing Municipality. The city’s best-known food symbols—especially hot pot—are part of a broader local food culture shaped by river commerce, steep urban terrain, migration and daily restaurant life. Chongqing also shares a long culinary history with [[Sichuan Food|Sichuan cooking]]: the national intangible cultural heritage record for Sichuan cooking names present-day Sichuan and Chongqing as its core area. That shared history does not erase the distinct names and practices documented in each place.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>
== Drinks, Tea and Alcohol ==


== Hot pot and the river-port city ==
=== Tea and non-alcoholic drinks ===


Local chronicles place the development of Chongqing hot pot in the city’s river-port food economy. Their account describes a gradual change from improvised meals on the riverbank to a restaurant dish:
* '''Yongchuan Xiuya''' (永川秀芽), a locally produced green tea.<ref name="tea" />
* Tea, soy drinks, sour or fermented rice drinks and seasonal fruit beverages appear in restaurants and markets; names and recipes vary by locality.


* '''Port-side cooking:''' boat workers and trackers cooked inexpensive ingredients together in a pot.
=== Alcohol ===
* '''Street-side trade:''' in the early twentieth century, vendors adapted this way of eating for customers on the street.
* '''Restaurant service:''' the chronicles record the Ma brothers bringing hot pot into a restaurant in 1926.


This account is one documented local history; popular stories about a single inventor or an exact origin date should be treated cautiously.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>
* '''Jiangjin baijiu''' (江津白酒), made using a local sorghum-based small-qu process and traditional cellar fermentation.<ref name="jiangjinbaijiu">[https://zscqj.cq.gov.cn/zwfw/bmfw/dlbzfw/cqdbml/202403/t20240313_13035881.html Jiangjin baijiu] — Chongqing Intellectual Property Office.</ref>
* '''Shixian Taibai''' (诗仙太白), a Wanzhou spirit whose traditional brewing technique is included in Chongqing's municipal intangible heritage records.<ref name="brewing" /><ref name="heritage2026" />
* Other local spirits, beer and fruit wines are part of the municipality's current drinks market; this category is broader than one signature Chongqing liquor.


The same account describes the hot pot’s characteristic broth as a defining distinction: chili, Sichuan pepper, beef tallow, ginger and fermented seasonings are cooked into the base. Offal such as beef tripe, duck intestine and pork aorta were among early ingredients recorded in the account; later menus broadened to meats, seafood, vegetables and mushrooms. Diners commonly select ingredients and dipping sauces to suit their own preferences. The chronicles connect the pot’s popularity not only with its flavor but with an inexpensive shared meal and a sociable way of eating.<ref name="cq-hotpot" />
== Ingredients, Condiments and Regional Products ==


== Small noodles for everyday eating ==
* '''Chili and Sichuan pepper:''' used in hot pot, noodle seasonings, stir-fries and dipping sauces.
* '''Pickled greens and mustard:''' including Fuling mustard stem, used as a side dish and cooking ingredient.<ref name="products" />
* '''Fermented soybean seasonings:''' Yongchuan fermented black beans and other fermented products add savory depth to sauces and cooked dishes.<ref name="douchi" />
* '''River fish, pork, poultry, tofu, rice, wheat and sweet potato starch''' support hot-pot, noodle, steamed and home-style foods.<ref name="360bowls" /><ref name="customs" />
* '''Local products:''' Fengjie navel oranges, Wushan crispy plums, Jiangjin pepper, Hechuan peach slices, Wulong Yangjiao tofu, Yongchuan tea and Fuling mustard products are linked with their producing areas.<ref name="products" /><ref name="tea" /><ref name="douchi" />


Chongqing ''xiaomian'' (重庆小面, literally “small noodles”) are a widely available local noodle meal. A Local Chronicles Office article documents their spread and the variety of preparations sold under the name. Seasonings and toppings vary between shops, so ''xiaomian'' is better understood as a family of everyday noodle bowls than as a single standardized recipe.<ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>
== Cooking Techniques and Food Heritage ==


== Fish dishes and local cooking ==
* '''Hot pot preparation:''' traditional hot-pot skills and related customs are included in Chongqing's municipal intangible cultural heritage records.<ref name="heritage2026" />
* '''Noodle seasoning and preparation:''' Chongqing xiaomian preparation techniques are listed among municipal intangible heritage projects.<ref name="heritage2019" />
* '''Grilling and simmering:''' Wanzhou grilled fish combines marinating, grilling and cooking with sauce or broth; local techniques are documented in municipal records.<ref name="wanzhou" /><ref name="heritage2019" />
* '''Pickling and fermentation:''' mustard greens, fermented beans, tofu products and other preserved foods are part of regional production traditions.<ref name="douchi" /><ref name="products" />
* '''Brewing:''' Jiangjin baijiu, Shixian Taibai and other local brewing traditions are documented in municipal heritage and brewing sources.<ref name="brewing" /><ref name="heritage2026" />


Fish dishes are another strand of Chongqing’s food culture. The Chongqing Local Chronicles Office records the story of ''suancai yu'' (sour vegetable fish) through the Jiangjin restaurateur Zou Kaixi and his family, and notes the dish’s later recognition as a Chongqing municipal intangible-heritage cooking technique. This is one locality-linked example, not evidence that all sour fish dishes share a single origin.<ref name="suancai-yu">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202402/t20240222_12944418.html “Suancai Yu” and Jiangjin restaurateur Zou Kaixi], Chongqing Local Chronicles Office.</ref>
== See also ==


The municipality includes many districts and counties with their own food records. [[Wanzhou Food]], for example, documents Wanzhou grilled fish, ''gege'' and local noodles. A local specialty should be attributed to the area and sources that document it, rather than automatically labeled a citywide or exclusive Chongqing dish.<ref name="wanzhou-plan">[https://www.wz.gov.cn/zwgk_266/zcwj/qtwj/202210/t20221018_11204582.html Wanzhou food-industry and local-specialty plan], Wanzhou District Government.</ref>
* [[Grilled Fish]]
* [[Hot Pot]]
* [[Suan Cai Yu]]
* [[Chong Qing Hot Pot]]
* [[Chongqing Noodles]]
* [[Laziji]]
* [[Kong Fan]]
* [[Wanzhou Food]]
* [[Suan La Fen]]
* [[Bo Bo Chicken]]
* [[Shengjianbao]]
* [[Guizhou Food]]
* [[Hubei Food]]
* [[Hunan Food]]
* [[Sichuan Food]]
* [[Sichuan Cuisine]]
* [[Chinese Candy]]
* [[Chinese Food Map]]


== References ==
== References ==
<references />
 
{{reflist}}

Latest revision as of 18:22, 27 September 2026

Chongqing Food
重庆美食 / 重慶美食
Chongqing Food.jpg
Level Municipality
Parent area China
Capital / seat Chongqing
Cuisine Yu cuisine (渝菜), Bayu cooking and local food traditions
Last verified 2026-09-27
Foods
Representative dishes Chongqing hot pot, Chongqing noodles, pickled-fish dishes, Wanzhou grilled fish, Qianjiang chicken giblets
Snacks Sour-and-spicy noodles, tofu pudding, Ciqikou snacks, local rice cakes
Ingredients and drinks
Condiments and ingredients Chili, Sichuan pepper, river fish, pork, pickled vegetables, beans and rice
Tea and drinks Yongchuan Xiuya tea, local tea and fermented drinks
Alcohol Jiangjin baijiu, Shixian Taibai and other Chongqing spirits
Places
Subdivisions Districts, counties and autonomous counties
More
Foods
Representative dishesChongqing hot pot, Chongqing noodles, pickled-fish dishes, Wanzhou grilled fish, Qianjiang chicken giblets
SnacksSour-and-spicy noodles, tofu pudding, Ciqikou snacks, local rice cakes
Ingredients and drinks
Condiments and ingredientsChili, Sichuan pepper, river fish, pork, pickled vegetables, beans and rice
Tea and drinksYongchuan Xiuya tea, local tea and fermented drinks
AlcoholJiangjin baijiu, Shixian Taibai and other Chongqing spirits
Places
SubdivisionsDistricts, counties and autonomous counties

Chongqing Food (重庆美食) covers the food traditions of the municipality, from hot pot and noodle breakfasts in the urban core to river fish, pickles, market snacks and county specialties. Yu cuisine (渝菜) and Bayu cooking are useful regional labels, but Chongqing Food is broader than a single cuisine: local dishes and ingredients vary across the Yangtze and Jialing river corridors, the Three Gorges area and southeastern communities.

The municipal food directory and local chronicles document both restaurant dishes and everyday foods. Hot pot and Chongqing noodles are widely recognized, while Wanzhou grilled fish, Qianjiang chicken giblets, Fuling mustard products, Hechuan peach slices and other place-linked foods show the range of the municipality's food map.[1][2]

Chongqing Food by District and County

The groupings below record selected food associations, not exclusive origins. Restaurants and home cooking commonly serve dishes from other parts of Chongqing and neighboring Sichuan.

Central urban districts

  • Yuzhong: Hot pot, Chongqing noodles, street breakfasts and restaurant dishes in the old commercial center. Local chronicles describe the growth of the modern hot-pot trade around the city's wharves; this is a local historical account, not a single settled invention story.[3]
  • Shapingba: Ciqikou market foods, including the area-associated Mao Xue Wang and traditional snack shops.[4]
  • Jiangbei, Nan'an, Jiulongpo, Dadukou, Beibei, Yubei and Banan: Hot-pot restaurants, noodle shops and neighborhood cooking; individual food streets and named dishes are included when documented by local sources.[1][5]

District- and county-linked foods

  • Wanzhou: Grilled Fish (万州烤鱼), Wanzhou noodles and gege (格格), small portions of steamed meat or other ingredients cooked in bamboo baskets. Wanzhou grilled fish combines marinating, grilling and simmering; the technique is listed among Chongqing's municipal intangible heritage projects.[6][7]
  • Fuling: Fuling mustard stem (涪陵榨菜), pickled greens and dishes that use local preserved vegetables. The mustard product is tied to the area's agricultural and food-processing industries.[8]
  • Qianjiang and southeastern Chongqing: Qianjiang chicken giblets (黔江鸡杂) and foods associated with Tujia, Miao and other local communities; preparations vary by town and household.[1][5]
  • Hechuan: Hechuan peach slices (合川桃片), a named confectionery and local food craft, alongside rice and noodle dishes.[9]
  • Dazu: Youyi Road crucian carp (邮亭鲫鱼), a fish dish named among Chongqing's regional specialties.[2]
  • Yongchuan: Yongchuan fermented black beans (永川豆豉), seasoning products, and Yongchuan Xiuya (永川秀芽) green tea.[10][11]
  • Jiangjin: Jiangjin baijiu and local pepper products; local brewing techniques and ingredients are documented in municipal food and intangible-heritage materials.[12][8]
  • Fengjie and Wushan: Fengjie navel oranges (奉节脐橙), Wushan crispy plums (巫山脆李) and Three Gorges river foods.[8]
  • Wulong and the southeast: Yangjiao tofu (羊角豆干), local preserved foods and dishes associated with Tujia and Miao communities.[9][5]
  • Other districts and counties: Chongqing's food map also includes Fengdu spicy chicken, Zhongxian tofu products, Rongchang specialties and regional dishes from Changshou, Qijiang, Tongnan, Liangping, Chengkou and other areas. The municipal dish lists and local food maps provide a starting directory for further city and county pages.[1][2][8]

Yu Cuisine and Bayu Food Traditions

Yu cuisine (渝菜) refers to Chongqing's regional cooking, while Bayu food traditions reach across the municipality's history and communities. Local descriptions highlight varied seasoning and cooking methods; Chongqing food is not defined by chili heat alone. Freshwater fish, pork, poultry, pickled vegetables, rice, wheat foods and fermented seasonings all appear in local cooking.[13]

Chongqing and Sichuan share a broader history of regional cooking, yet have distinct local food identities, signature dishes and municipal food traditions.[14]

Representative Dishes

  • Chong Qing Hot Pot (重庆火锅): a communal meal built around a seasoned broth or oil base, with ingredients cooked at the table. Origin accounts include dockside narratives recorded in local chronicles; the exact origin is not treated as settled fact.[3]
  • Chongqing Noodles (重庆小面): a family of wheat-noodle breakfasts and quick meals with local seasonings and optional toppings.[15]
  • Suan Cai Yu (酸菜鱼): fish cooked with pickled greens; versions vary in broth, fish and seasoning.
  • Laziji (辣子鸡): fried chicken pieces with dried chili and Sichuan pepper.
  • Mao Xue Wang (毛血旺): a spicy simmered dish associated with Chongqing, commonly made with blood curd and offal or other ingredients.
  • Grilled Fish (烤鱼): the Wanzhou style uses a grill followed by simmering with seasonings and additions; local versions vary.[6]
  • Qianjiang chicken giblets (黔江鸡杂): a stir-fried chicken offal dish included in the municipality's selected-food lists.[1]
  • Lai Feng fish (来凤鱼) and other river-fish dishes, cooked with local seasonings and often served with rice.[2]

Street Foods, Noodles and Snacks

  • Suan La Fen (酸辣粉), sour-and-spicy sweet-potato-starch noodles.
  • Chongqing Noodles (重庆小面), including toppings such as minced pork, beef, pickled vegetables or offal.
  • Tofu pudding (豆花) with rice or noodles, sometimes served with chili and savory seasonings.
  • Ciqikou mahua (磁器口麻花) and other fried wheat-dough snacks.[4]
  • Wanzhou gege (万州格格), small servings of steamed foods cooked in bamboo baskets.[6]
  • Hechuan peach slices (合川桃片), a glutinous-rice and nut confection with traditional and updated preparations.[9]
  • Fuling oil-fermented rice (涪陵油醪糟), Qijiang rice noodles and Wulong Yangjiao tofu are among the county-identified snacks and foods in municipal snack mapping.[9]
  • Bo Bo Chicken (钵钵鸡) and Shengjianbao (生煎包) are also sold in Chongqing, alongside regional and nationwide street foods.

Drinks, Tea and Alcohol

Tea and non-alcoholic drinks

  • Yongchuan Xiuya (永川秀芽), a locally produced green tea.[11]
  • Tea, soy drinks, sour or fermented rice drinks and seasonal fruit beverages appear in restaurants and markets; names and recipes vary by locality.

Alcohol

  • Jiangjin baijiu (江津白酒), made using a local sorghum-based small-qu process and traditional cellar fermentation.[16]
  • Shixian Taibai (诗仙太白), a Wanzhou spirit whose traditional brewing technique is included in Chongqing's municipal intangible heritage records.[12][5]
  • Other local spirits, beer and fruit wines are part of the municipality's current drinks market; this category is broader than one signature Chongqing liquor.

Ingredients, Condiments and Regional Products

  • Chili and Sichuan pepper: used in hot pot, noodle seasonings, stir-fries and dipping sauces.
  • Pickled greens and mustard: including Fuling mustard stem, used as a side dish and cooking ingredient.[8]
  • Fermented soybean seasonings: Yongchuan fermented black beans and other fermented products add savory depth to sauces and cooked dishes.[10]
  • River fish, pork, poultry, tofu, rice, wheat and sweet potato starch support hot-pot, noodle, steamed and home-style foods.[1][13]
  • Local products: Fengjie navel oranges, Wushan crispy plums, Jiangjin pepper, Hechuan peach slices, Wulong Yangjiao tofu, Yongchuan tea and Fuling mustard products are linked with their producing areas.[8][11][10]

Cooking Techniques and Food Heritage

  • Hot pot preparation: traditional hot-pot skills and related customs are included in Chongqing's municipal intangible cultural heritage records.[5]
  • Noodle seasoning and preparation: Chongqing xiaomian preparation techniques are listed among municipal intangible heritage projects.[7]
  • Grilling and simmering: Wanzhou grilled fish combines marinating, grilling and cooking with sauce or broth; local techniques are documented in municipal records.[6][7]
  • Pickling and fermentation: mustard greens, fermented beans, tofu products and other preserved foods are part of regional production traditions.[10][8]
  • Brewing: Jiangjin baijiu, Shixian Taibai and other local brewing traditions are documented in municipal heritage and brewing sources.[12][5]

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 “Yu Wei 360 Bowls” list of Chongqing dishes — Chongqing Municipal Government.
  2. ↑ 2.0 2.1 2.2 2.3 Chongqing food map — Chongqing Municipal Commission of Planning and Natural Resources.
  3. ↑ 3.0 3.1 Chongqing hot pot in local chronicles — Chongqing Local Chronicles Office.
  4. ↑ 4.0 4.1 Chongqing specialty dishes — Chongqing Local Chronicles Office.
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 Seventh batch of Chongqing municipal intangible cultural heritage projects — Chongqing Municipal Commission of Culture and Tourism Development.
  6. ↑ 6.0 6.1 6.2 6.3 Wanzhou grilled fish and its preparation — Chongqing Municipal Commission of Agriculture and Rural Affairs.
  7. ↑ 7.0 7.1 7.2 Sixth batch of Chongqing municipal intangible cultural heritage projects — Chongqing Municipal Government.
  8. ↑ 8.0 8.1 8.2 8.3 8.4 8.5 8.6 Chongqing geographical-indication products and regional foods — Chongqing Municipal Commission of Planning and Natural Resources.
  9. ↑ 9.0 9.1 9.2 9.3 “Yu Wei 360 Bowls” snack map — Chongqing Municipal Commission of Planning and Natural Resources.
  10. ↑ 10.0 10.1 10.2 10.3 Yongchuan fermented black beans — Chongqing Intellectual Property Office.
  11. ↑ 11.0 11.1 11.2 Yongchuan Xiuya tea — Chongqing Local Chronicles Office.
  12. ↑ 12.0 12.1 12.2 Chongqing brewing map — Chongqing Municipal Commission of Planning and Natural Resources.
  13. ↑ 13.0 13.1 Local eating customs in Chongqing — Chongqing Local Chronicles Office.
  14. ↑ Sichuan cooking techniques — China Intangible Cultural Heritage Digital Museum.
  15. ↑ Chongqing noodles — Chongqing Local Chronicles Office.
  16. ↑ Jiangjin baijiu — Chongqing Intellectual Property Office.
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