The cauldron in the mountain city is boiling, and the red fire heralds a good harvest.
In Chongqing, on New Year's Eve, during the reunion dinner, if there is not a pot of soup that is in a roiling state, red in color and rich in flavor, it will always feel like the excitement that it should have been missing.
This pot looks rough from the outside, called Shancheng home-style hot pot, but it is actually a portrayal of the character of Shancheng people. This portrayal is embodied in directness and enthusiasm.
The old Chongqing hotpot base is quite authentic. It is stir-fried in butter and instantly evokes not only the fragrant flavor of chili peppers and Sichuan peppercorns, but also the lofty ideals inherited from Qiansimen Wharf for a hundred years!
There is no need to cook the soup in a complicated manner. Instead, you need a pot of boiling water, several pieces of green onion and ginger. When the red oil starts to flow, first put in a plate of tripe and follow the established rules of the world like "seven ups and eight downs". The crispy and spicy taste you feel in the mouth is the simplest wish that Chongqing people have for "booming".
The whole family gathered around the fire, with chopsticks sometimes picked up and sometimes dropped. What was being cooked in the pot were ordinary lotus root slices and luncheon meat, but what filled the heart was the warmth that would never let go and was filled with the meaning of reunion.
The rhyme of Braised Fatty Sausage makes the house rich and prosperous
When it comes to the obsessions of Chongqing people on their dining tables, braised pork intestines will definitely occupy a place.
This hard dish, which means "always rich and always prosperous", best reflects the skill and sincerity of Chongqing housewives.
Processing the fatty intestines is definitely a very delicate job. You have to rub it repeatedly with flour and cooking wine to completely remove the fishy smell, so that its own taste can be revealed.
In hot oil, Pixian bean paste is stir-fried to a bright red color. Each piece of sausage that has been blanched in water is wrapped in this color. Then it is topped with Sichuan peppercorns and dried chili peppers, and then poured into clear water for slow stewing.
Waiting patiently for forty minutes and simmering it slowly is like the wonderful magic of time. It can make the originally tough intestines become so soft and chewy, showing a chewy texture, but at the same time, it cleverly retains a trace of the right level of toughness.
After the juice is collected, the thick sauce is filled with every inch of the texture. When you enter the mouth, you will first feel the overbearing feeling brought by the spicy food, and then it will immediately turn into the lingering shape of fat and braised aroma between the lips and teeth. Use it to mix with rice, and you can eat it to give you a real sense of satisfaction all year round.
Steamed Chinese New Year flavor with cured meat, bringing peace every year
Winter wax is pickled in the wind and stored to survive the winter. This is an ancient ritual for Chongqing people to welcome the New Year.
The Sichuan-style preserved meat platter on New Year’s Eve is a tacit understanding that goes without saying.
You only need a few pieces of ginger, put it in a pot for steaming, and the crystal clear state that the oil will release after being heated is the best thing that can catalyze the flavor of the year.
As soon as you take the bite of sausage, you will first feel the numbness and spiciness on the tip of your tongue, and then, the firmness of the lean meat and the crystallization of the fat meat will begin to melt in your mouth; the bacon is mellow but not woody, and the texture is all the gift of time.
This platter, which brings together the taste of sunshine, the taste of wind and the taste of time, not only supports the fireworks-like background of the New Year's Eve dinner, but also entrusts the simple vision of "being healthy every year".
The smell of fish is better than that of fish, and the whole house is full of fragrance
Looking at all the dishes in Chongqing, none of them can be as unique as the fish-flavored shredded pork. It is amazing that this dish can blend the unique "spicy, sour, sweet and salty" flavors of Sichuan cuisine to such an exquisite level.
Although it is a home-cooked quick-serve dish, it hides the profound skills of Sichuan cuisine.
The tenderloin is cut into even thicknesses and is rubbed with water soybean flour until it becomes gluey to lock in the tenderness.
Sauté the peppers over high heat until fragrant, then wait until the shredded meat becomes slippery, then add shredded fungus and shredded carrots, and then stir-fry quickly.
That bowl of soulful fish-flavored sauce is made from soy sauce, balsamic vinegar, sugar, and water soybean powder in a golden ratio. When cooked along the edge of the pot, the tangy fish flavor is suddenly evoked.
The color of the dish is bright red after formation, the shredded meat is soft and tender, the side dishes are crispy, and the taste is sweet and sour mixed with a slight spiciness, which is very good at whetting your appetite.
Every time it appears on the New Year's Eve dinner table, it means that the expectation of "more than enough every year" has truly come to fruition. Under such circumstances, even children are willing to eat half a bowl more for it.
Konjac roasted duck is delicious, everything goes as you wish
As a special cooking dish that seems to have been carefully produced in Chongqing, Konjac Roast Duck deeply understands the concept of using flavorful ingredients to release their mellow taste in cooking, and trying to inject unique flavor and interest into ingredients without particularly strong taste elements.
Cut the selected tender duck into pieces, and then blanch the cut pieces in water to remove its fishy smell. Cut the local konjac into strips. After cutting the strips, use a separate pot to blanch the water. This step is very important, as it can remove the alkaline smell of the konjac itself, so that it can better embrace the soup.
Add the duck meat to the pot and stir-fry until the skin turns slightly yellow, squeeze out the excess fat, then add ginger, garlic, pepper and Pixian watercress and stir-fry until red oil comes out, then add water and simmer slowly for subsequent operations.
When the duck meat is cooked, add the processed konjac and cook together.
At this time, the konjac looked like pieces of sponge. It greedily sucked the soup that was full of duck meat and spicy flavor, and then became plump and chewy.
After being prepared and turned into a dish, the duck meat is tender and you can feel the penetration of the seasoning. The konjac is elastic and smooth, and the textures are clearly divided. This is exactly the way Chongqing people understand "everything goes as they wish". They do not pursue unrealistic and illusory perfection, but only care about the stability and appropriateness of every aspect of life.
Couple's lungs are refreshing, and the house is filled with joy
As a classic cooking dish, it has the attributes of a cold dish with a specific regional style. It is called Husband and Wife Fei Slices. With its unique spicy and refreshing taste experience, it has formed a unique existence like a clear stream among the many dishes of big fish and meat during the New Year’s Eve dinner.
Although it is called "Fei Slice", it actually uses beef tongue and beef shank as the main raw materials. The emphasis is on the knife skills of "slicing". The thickness of the slice should be uniform, so that it can fully absorb the flavor juice.
The most eye-catching thing is the bowl of red oil sauce. Carefully selected Erjingjiao chili powder and Chaotian chili powder are mixed and stirred by boiling oil to give it a bright red color. It is spicy but not dry. Then, Sichuan pepper powder, minced garlic, soy sauce and balsamic vinegar are added. The compound aroma is directly rushed to the forehead.
Mix the braised meat slices in the sauce evenly so that each slice is coated in that attractive red color.
When entering the mouth, the mellow flavor of the beef, the crisp and tender feeling of the beef tongue, and the spicy and fragrant juice burst out in the mouth instantly, playing an appetizing and relieving role. The New Year's prelude, which means "family harmony", was quietly played in this way.
The crispy fried meat is as good as you want, and the front of the house is filled with gold and jade
As far as the memories of Chongqing children are concerned, on New Year's Eve, there will always be a plate of fried crispy pork that is still hot out of the pot next to the kitchen, waiting for them to take a few bites secretly when no one is looking.
This dish has the meaning of "crisp as you wish". The ingredients used are fat and lean meat. This kind of meat is either pork belly or tenderloin. Cut it into strips, then use Sichuan peppercorns, add ginger slices, and add cooking wine to taste.
The batter that plays a key role must be mixed with sweet potato starch and eggs. Do not add water or add less water. Only in this way can the shell fried in this way be crispy enough and will not become soft when left for a long time.
The strips of meat were put into a 60% hot oil pan and were immediately surrounded by a large number of fine bubbles. They were fried until slightly yellow and then taken out. After the oil temperature increased, they were fried again to force out the excess fat and the outer shell became golden and firm.
The outer shell is bitten open, making a "clicking" sound, and inside are the tender and juicy meat strips. The numbing aroma of Sichuan peppercorns subtly removes the greasiness, and the more you chew, the more delicious it becomes.
That thing is the fried food that is the finale of the New Year's Eve dinner, or it is a snack for people to eat throughout the festival. It carries the feeling of abundance that means "more than enough every year."
Brown sugar glutinous rice balls are warm and sweet to celebrate reunion
After experiencing a particularly enjoyable and spicy feast, the local people in Chongqing need a bowl of tender, sweet glutinous rice balls to soothe their taste buds, and to use it to draw a particularly successful end to New Year's Eve.
This means the ending of "reunion and reunion", and the approach is the purest.
The high-quality glutinous rice flour with bold font is mixed with warm water to make a smooth and soft dough. Then the dough is rolled into small and exquisite glutinous rice balls without fillings. What you taste is the purest and simple rice flavor.
When the water in the pot is boiling, put the glutinous rice balls into the pot. When they float to the surface of the water one by one, they are cooked.
At this time, add a few pieces of old brown sugar that is dark brown, has a sweet taste and can slowly spread in the water, and will soak the glutinous rice balls into a warm amber color.
When it is about to be taken out of the pot, sprinkle a handful of white sesame seeds and eat a full bowl while it is hot. The glutinous rice balls are soft and elastic, and the brown sugar water is sweet but not overly sweet. A warm current starts from the stomach and slowly spreads to the heart.
This bowl of sweet things resolves the spiciness on the tongue that resists spiciness, and embodies the softest expectations of people living in Chongqing for the next year, which is as sweet as the word "sweet honey" describes and expresses it.
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