top of page
Yi Pin
重庆风味
渝菜又称重庆菜，是重庆地区流行的菜肴，因重庆曾属于四川省，并一度地处长江四川段下游，故渝菜又称“下河帮”，中国菜系中并无渝菜的划分，所以渝菜一度被称为川菜下河帮。又因为菜式粗犷，花样翻新迅速、用料大胆、不拘泥于材料，又俗称江湖菜。渝菜味型有麻辣味、酸辣味、糊辣味、咸鲜味、酸甜味、糟香味、熏香味、五香味、酱香味、鱼香味等，麻辣味是渝菜的主要特征 ；烹饪方法有27种，包括爆、炒、烧、烤、烩、焖、炖、煮、蒸、卤、熏等。渝菜的菜品有重庆火锅、重庆万州烤鱼、歌乐山辣子鸡、南山泉水鸡、重庆黔江鸡杂、回锅肉、毛血旺、鱼香肉丝、樟茶鸭子、陈皮兔丁、翠云水煮鱼、重庆小面、豆花饭、清炖牛尾汤、酸萝卜鸭子汤、干烧岩鲤、豆瓣鲢鱼、酸菜鱿鱼、鸡茸鱼翅、鱼翅席等。
ChongQing Flavor
Yu cuisine, also known as Chongqing cuisine, is a popular cuisine in Chongqing. Because Chongqing once belonged to Sichuan Province and was once located in the lower reaches of the Sichuan section of the Yangtze River, Chongqing cuisine is also called "Xiahe gang". There is no division of Chongqing cuisine in Chinese cuisine. , so Chongqing cuisine was once called Sichuan cuisine Xiahe gang. And because the dishes are rugged, continuous innovation, bold in ingredients, and not limited to food ingredients, it is also commonly known as Ganghood cuisine. The flavor types of Chongqing cuisine include spicy,spicy & sour, burnt spicy,salty, sweet and sour, boil bouillon, smoked, five-flavored,
sauce-flavored,garlic sauce, etc. Spicy is the main characteristic of Chongqing cuisine ; There are 27 cooking methods, including stir-frying, roasting, braising, stewing, boiling, steaming, smoking, etc. The dishes of Chongqing cuisine include Chongqing hot pot, Chongqing Wanzhou grilled whole fish, Geleshan spicy crispy chicken, Nanshan spring water chicken, Chongqing Qianjiang chicken offal, double-cooked pork belly, Maoxuewang, shredded pork with garlic sauce, tea smoked duck, diced rabbit with tangerine peel, and Cuiyun boiled fish. , Chongqing noodles, bean curd rice, braised oxtail soup, pickled radish and duck soup, dry roasted rock carp, silver carp with bean paste, pickled squid, chicken minced shark fin, shark fin mat, etc.
Savor the Flavor at YiPin
bottom of page