Savor Má Là, the Chongqing Jianghu Cuisine
麻
辣
má là
Spicy and Numbing
Chongqing cuisine can itself be seen as a subcategory of Sichuan cuisine, particularly known as Chongqing Jianghu cuisine.
It's known for its bold and spicy flavors, reflecting the culinary traditions of the local "jianghu" or "river and lake" culture.
Heavy use of oil, salt, chili, Sichuan pepper, and MSG are characteristics of Jianghu cuisine, with the liberal use of Sichuan pepper being particularly distinctive. People are often struck by the generous amount of chili used, but typically, Jianghu cuisine uses even more Sichuan pepper than chili. After dining on Jianghu cuisine, locals often break out in a sweat and experience a numbing sensation in their mouths, but they enjoy this refreshing feeling, akin to the carefree demeanor of wandering heroes in the Jianghu.
Chicken Cuisine
Spicy Chili Chicken
辣
子
鸡
là zǐ jī
Spicy Chili Chicken
Spicy Chili Chicken is entirely red in color, with red chilies making up the main content. The chicken pieces are usually cut smaller than the chili peppers and stir-fried until quite dry, which helps them absorb the flavors better. Dryness and fragrance are hallmarks of this dish. Searching for the chicken amidst the chilies is part of the fun for locals; chatting while picking through the dish for chicken pieces is where the joy lies, and a bottle of beer completes the experience.
Sliced Green Pepper Chicken
尖
椒
鸡
jiān jiāo jī
Sliced Green Pepper Chicken
Sliced Green Pepper Chicken primarily uses pointed peppers and green Sichuan peppercorns, thus it is more numbing and presents a bright green color overall. The chicken is also cut into small, bite-sized pieces that are quite chewy. More oil is used in the cooking process, and over time, the spiciness and numbing flavors infuse into the oil, making the taste more intense. Local daredevils might even mix the oil and peppers with noodles, which would be extremely spicy.
There is also a dish called "Sliced Green Pepper Rabbit," which differs by using rabbit meat, giving it a more tender and springy texture. It is equally memorable.
lost the sense of taste | فقدت حاسة التذوق بسبب الفلفل
In an ancient inn in Chongqing, a table full of Jianghu cuisine, where the spiciness erases all worries! It's spicy enough to make your face expressive and lose your sense of taste! But it's so good, it's really delicious.
Taro Chicken
芋
儿
鸡
yù ér jī
Taro Chicken
Taro Chicken is made with chicken and taro, stewed with hot pot seasoning, which renders the chicken fall-off-the-bone tender and the taro soft and creamy, offering a perfect mouthfeel. Particularly the taro often leaves locals craving for more.
Maoxuewang
毛
血
旺
máo xuè wàng
Maoxuewang
Maoxuewang is one of the pioneers of the "jianghu" style dishes from Chongqing, originating from the ancient town of Ciqikou. Its main ingredients include duck blood, tripe, luncheon meat, and other ingredients, all cooked together in a spicy and numbing red oil broth, resulting in a distinctly spicy and numbing flavor.
Sour Fish
酸
菜
鱼
suān cài yú
Sour Fish
Sour Fish is one of the pioneering dishes of Chongqing's "jianghu" cuisine. It is made primarily with grass carp and pickled vegetables, and is cooked to achieve a tangy and spicy flavor that is quite appetizing.
County Cuisine
With its vast territory, Chongqing boasts unique delicacies in its more remote suburban areas, some of which have earned a reputation for their deliciousness. Today, these culinary treasures can be found anywhere.
Bishan Rabbit
璧
山
兔
bì shān tù
Bishan Rabbit
Bishan is 50 kilometers away from the city center. Bishan rabbit is renowned for its tender rabbit meat and its spicy, numbing, fresh, and aromatic taste.
Laifeng Fish
来
凤
鱼
lái fèng yú
Laifeng Fish
LaiFeng Fish also hails from Bishan and is considered the pioneer of Jianghu cuisine. Various Jianghu dishes have adopted cooking methods from it.
Wanzhou Grilled Fish
万
州
烤
鱼
wàn zhōu kǎo yú
Wanzhou Grilled Fish
Wanzhou Grilled Fish originates from Wanzhou, which is over 200 kilometers away from the urban area. The cleaned fish is first clamped in an iron holder and grilled over charcoal. It is then cooked in a blend of red oil, chili, and other seasonings. The exterior of the fish is crispy, whereas the interior is fresh, tender, and juicy. Accompanied by side dishes such as konjac and potatoes, this dish has won the continuous acclaim of many locals.
Qianjiang Chicken Offal
黔
江
鸡
杂
qián jiāng jī zá
Qianjiang Chicken Offal
Qianjiang Chicken Offal originates from Qianjiang, which is over 200 kilometers away from central Chongqing. It is a dry pot dish made with chicken hearts, gizzards, intestines, and livers, served with locally-specific pickled chili peppers and pickled turnips. The sweet and sour pickled turnips paired with the sour and spicy pickled chilies create a unique sensory experience that is very appetizing and complements rice well. When locals eat this dish, they tend to unconsciously eat a few more bowls of rice.