Chongqing Jianghu Cuisine (3)

Author: Chen Xiahui
Publisher:
Publish Date: 2003-09-01
Features: What is Jianghu cuisine? What are the characteristics of Chongqing Jianghu cuisine? The mouth-watering Boiled Pork Belly with Garlic, the delicious and appetizing Agate Edge, and the rustic Old Sister-in-law's Steamed Preserved Meat—Chongqing Jianghu Cuisine reveals the mysteries behind these fiery Jianghu dishes, teaching you to eat clearly and thoroughly, and master the art of "winning without fighting" in Chongqing Jianghu cuisine! Over the years, in the Sichuan Tianfu region, which is particularly developed in "food culture" and boasts distinct flavors, a "food revolution" of some scale has been brewing almost every day. Chongqing Jianghu cuisine is an important part of the Sichuan cuisine system. It advocates a dining style that emphasizes eating the lively, the fresh, the unique, and the atmospheric, sparking a frenzy of Jianghu cuisine innovation. Published by Chongqing Publishing House, Chongqing Jianghu Cuisine collects over 140 seemingly "unruly" and "alternative" dishes: Boiled Pork Belly with Garlic, Agate Edge, Du Po Chicken, Spicy Tofu Skin, and Old Sister-in-law's Steamed Preserved Meat are some of the Chongqing Jianghu dishes that have captivated countless "braves" and charmed thousands of "heroines" over the years. The author provides detailed introductions to these representative Jianghu dishes in the book, where various Jianghu dishes take turns on stage, with such a wide variety that even those who cherish flavors will be overjoyed. Come and taste the exquisite flavors of Chongqing Jianghu cuisine with us! The vibrant Chongqing Jianghu cuisine has stirred the Ba Yu catering market into a lively buzz. Initially, dishes like Pickled Fish in Vinegar, Spicy Chicken, Beer Duck, and Huajiang Dog Meat went from roadside small shops and riverside fishing boats to urban dining tables. Later came Spicy Prawns, Boiled Pork Belly with Garlic, Sichuan Pepper Turtle, and Spicy Black Seafood, sparking a whirlwind of Sichuan cuisine innovation. Then came Casserole Dishes, Stone-Cooked Dishes, Paper-Wrapped Dishes, and Grilled Dishes, one after another stepping onto the stage. Recently, there have been Farmhouse Dishes, Home-Style Dishes, and Inherited Family Recipes, all chasing fashion and entering dining halls. Various Jianghu dishes take turns on stage, changing so rapidly that food enthusiasts who chase novelty and excitement are kept on their toes, and the sheer variety leaves connoisseurs of flavor thoroughly satisfied. The popularity of Jianghu cuisine in modern urban areas is an inevitable stage in the development of the catering market and a return to changing dietary customs. Modern urban dwellers love Jianghu cuisine because it is simple and unadorned, free from artificial embellishments. In their dining, they can feel authenticity, see novelty, and savor a unique culinary atmosphere.