A crock pot with clear broth or spicy broth is kept simmering on the table when varied food and ingredients are added according to personal preference. For social gatherings in Chongqing, a pot with two chambers is often used. This contains a mild broth on one side, and a spicy broth traditionally made from pepper oil sauce and chilies on the other. The pot is placed in the middle of a table on a gas burner and heated, after which the guest boils the food according to taste. Other combinations of savory and sweet sauces are possible, but the locals often ignore the normal broth.
This is a big favorite when it comes to Sichuan cuisine. Translated literally as “pock-marked woman’s tofu,” the dish was created in the 19th century by a lady with a pock-marked face, to sell from her family-owned tavern. The principal behind her creativity was to make a tasty and soulful staple from simple and inexpensive ingredients – silken tofu, ground beef or pork, fermented chili bean paste, Sichuan peppercorns, and lots of hot chili oil.
Deep-fried Spicy Chicken
A very delicious delicacy is the deep-fried spicy chicken. In this dish, chicken pieces are deep-fried together with many chilies and finished with pepper. This pepper has a special flavor that is reminiscent of lemon, and the gives the dish a fresh note. A plate of crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive. Take the challenge if you can handle the heat.
Dandan noodles is another popular hot and spicy dish. It consists of a spicy sauce made from chili oil and pepper, together with spring onions and other vegetables Sometimes, Dandan noodles may also be topped with braised beef or fried minced meat. The name refers to a type of carrying pole (and) that was used by walking street vendors who sold the dish to passers-by. Sucking up the first of those savory, oily, fiery strands sets the pleasure receptors into overdrive – obscenely delicious.
Cold Mung Bean Noodles
A refreshing dish in Chongqing’s sometimes oppressive heat and humidity, noodles are strips of cold cornstarch-based strips resembling noodles. Topped with seasonings like soy sauce, vinegar, and garlic, the dish can be found throughout China, especially in Lanzhou where it’s sometimes served stir-fried.