中国美食之都 荟萃巴渝饮食文化

中国美食之都 荟萃巴渝饮食文化

重庆，不仅是山水之都、温泉之都，还是一个美食之都。重庆由于依山傍水，水路交通便利，码头文化浓厚，自古就汇集了来自五湖四海的人，形成了独特的饮食文化。正是这一优势，使得渝菜不断汲取各菜系之长，滋生出独特的饮食文化。一方水土一方美食，重庆的美食除了火锅，民间还有不少流传多年的名菜，它们也代表着这个城市品格。要想领略巴渝饮食文化，不妨游走于重庆的街头巷尾，品尝风味独到的巴渝美食。

卤鹅

“卤鹅卤鹅，盯一眼走不脱。”这句荣昌城内的顺口溜老少皆知，每到中午、傍晚时分，大街小巷便是卤鹅飘香。卤鹅本为潮汕食物。元末明初，有部分客家人移民迁至荣昌，荣昌成为举国闻名的“客家村”。至今，移民已有390多年。客家的风俗习惯在岁月中改变了荣昌人的生活习惯和饮食结构，连长期以来受南方人青睐的卤鹅，也逐渐成为荣昌老百姓的餐桌佳肴。经过荣昌的客家人不断适应和改进，卤鹅逐渐成为了荣昌地区的特色饮食。

重庆·荣昌

张鸭子

张鸭子源自梁平当地张氏人家三代祖传卤烤工艺，采用独特的祖传秘方，先卤后烤，经过多道工序精细加工烹制而成，其以干、香、瘦而闻名，成为重庆一大特产。卤香纯正、色泽鲜亮、味道鲜香。2010年“张鸭子”被誉为“中华老字号”称号。

重庆·梁平

盬子鸡

盬子鸡又名紫阳鸡，其选料甚严，做工考究，是世代相传深受人们喜爱的传统美食。它将高山松柴熏制的老腊肉、农家鸡，再辅以陈年“大头菜”，用特制土陶盬子汽蒸而成，这道菜距今已有上千年历史。1986年时任总书记赵紫阳莅临奉节，品尝此菜后总书记一行赞不绝口，并将此菜工艺带回北京，而后此菜在川东地区名声大噪，从此走红，紫阳鸡因此得名，继而名扬华夏。近年此菜传承人越来越少，是濒临灭绝的菜品。2011年该菜品已批准为“非物质文化遗产”。

重庆·奉节

石磨豆花

运用特殊工艺加工而成的石磨豆花，因其鲜嫩可口而流传广、影响大。垫江石磨豆花的配方与制作，自有其历史渊源和独特之处。垫江石磨豆花又称豆腐脑或豆冻，是由黄豆浆凝固后形成的中式食品，而豆花比豆腐更加嫩软。一碗豆花，一碗大米饭，一小碟蘸水，看似简简单单的一顿饭，却犹如一组黄金搭档，清清爽爽，十分开胃下饭。

重庆·垫江

辣子鸡

红红火火的歌乐山辣子鸡闻名于20世纪90年代，当年重庆歌乐山三百梯一家路边小店推出了以麻辣为主的辣子鸡。此菜一经推出，就红遍大江南北。此菜用料特别讲究，主料一定选用农村公鸡，地道的食材保正了其口感鲜嫩肥美，辅料是上等辣椒、花椒，这样搭配而烹出的菜品，香气四溢，诱人食欲，麻辣酥香，鲜嫩化渣。制作过程尤其考验厨师对火候的把握，上乘的辣子鸡必须色泽鲜艳，与辣椒交相辉映，鸡块入口酥脆，带有干辣椒过油后的清香，甜咸适口。

重庆·沙坪坝歌乐山

烤鱼

有人说，到了巫溪必吃烤鱼，正如到了重庆必吃火锅一样。巫溪烤鱼味腴而鲜美，营养丰富，还具有药理作用。烤制过程中，在鱼的两侧刷上色拉油、香油，然后撒上孜然、胡椒粉，烤制成熟后盛到专用铁盘中。将牛油、红油、白糖、花椒、辣椒、豆豉等调料混炒出底料，浇于烤鱼之上。再放上豆腐、西芹、生菜等爽口菜，这样不仅去掉了鱼的腥味，更增加了口感的丰富。巫溪烤鱼由大宁河流域勤劳智慧的船工在劳动过程中创造出来，经上千年的传承和演变，最终形成一种风味独特、影响深远的美食文化。

重庆·巫溪

大蒸笼

大蒸笼在开州赫赫有名，此道菜采用竹子扎成的直径约50厘米的大蒸笼，盛放拌好佐料的米粉，混合肥肠段、羊肉、猪肉片、排骨段，再以大火蒸熟后便可取格上桌，撒上香菜或葱花，香气立刻扑鼻而来。

重庆·开州

（图片由所在区县旅游局提供）

Chongqing impresses the world not only as a capital of landscapes and hot springs, but also a capital of delicacies. Surrounded by rivers in front and mountain behind, Chongqing enjoys favorable transport conditions and rich wharf culture, which attracts various kinds of people all over the world to come and then forms a unique diet culture, namely, Chongqing cuisine which has absorbed the essence of other cuisines. Generally speaking, the food style of certain place is inevitably subject to its natural environment, for example, the hot pot of Chongqing. Apart from this, there are many other well-known dishes which also have been refl ecting the special features of this city. You could wander around the streets and lanes of Chongqing to have a taste of its uniquely fl avored delicacies and feel its diet culture.

Marinated Goose Meat

There is a jingle everyone in Rongchang District knows, regardless of sex and age, reading “a glance at the stewed goose, your purse is about to loose”. At every noon or dusk, all the streets and lanes of Rongchang are fi lled with the delicious smell of stewed geese. As a matter of fact, the stewed goose is a food of Chaoshan Area which was introduced here during the late Yuan Dynasty and early Ming Dynasty when some Hakkas migrated to Rongchang and made it a famous “Hakka Village” of China. More than 390 years have passed since then, and the Hakka customs have been gradually penetrating into the living habits and diet structures of Rongchang people and the stewed geese which was originally only well received at South China has become a delicacy here step by step. After years of adaptation and improvement, the stewed geese have grown to be one signature dish of Rongchang District.

Location: Rongchang, Chongqing

The Zhang’s Duck

Invented and handed down by three generations of the Zhang’s family in Liangping County, the Zhang’s Duck is processed by ancestral secrete recipe which involves stewing first, then roasting and many other elaborate procedures. As one of the special local food of Chongqing, it is quite famous for its dry and thin appearance, orthodox stewing smell, bright and lustrous color and delicious taste. In 2010, the Zhang’s Duck has been honorably granted the title of “China's Time-Honored Brand”.

Location: Liangping, Chongqing

The Ziyang Chicken

The ceramic cooked chicken, also named Ziyang chicken, is a wellreceived traditional delicacy which enjoys a history of over 1,000 years and has been passed down generations after generations with its strict material selection procedures and exquisite workmanship. Steamed in a specially made earth ceramic, it mainly consists of one farm chicken, some old Chinese bacon which was smoked with pine wood of high mountains and small quantity of age-old pickled kohlrabi. In 1986, Mr. Zhao Ziyang, the acting General Secretary of the Communist Party of China at that time, made his appearance in Fengjie. After having a bite of this dish, he and his team raved about it all the way and decided to take its processing skills to Beijing. Later the ceramic cooked chicken became widely famous in eastern Sichuan and even the whole country since then and was given the name of “Ziyang Chicken”, however, less and less younger generations are dedicated to inherit this dish, which puts it on the verge of dying out. In 2011, it has been approved to be one “intangible cultural heritage” for better protection.

Location: Fengjie, Chongqing

Stone-milled Tofu Pudding

Ground by stone mill with special procedures, the stonemilled tofu pudding has its recipe created since ancient times and has been widely spread and well received because of its fresh and delicious taste. Also called tofu jelly or bean curd jelly, the Dianjiang stone-milled tofu pudding is a Chinese food condensed from soy bean milk and tastes softer than tofu. A bowl of tofu pudding plus a bowl of cooked rice plus a small dish of condiment sauce, which appears so simple and clean, prove to be a perfect match and can really work up your appetite.

Location: Dianjiang, Chongqing

Sauteed Diced Chickedn with Chili and Pepper

The peppery chicken of Gele Mountain which looks as red as a burning flame had its name spread all over the streets and lanes of China at the beginning of last century when it was launched by a small roadside store beside the three-hundredladder of Gele Mountain. Generally speaking, its raw materials should be selected strictly, including a local village cock which guarantees a fresh and fl eshy taste and some auxiliary ingredients like pepper and Chinese red pepper which help add a spicy and savory smell. When it is fi nished, the whole place will be fi lled with its delicious fl avor and you can not help but take a bite which is both spicy and crisp and melting in your mouth after several bites. Having said that, the duration and degree of fi ring could be really hard for a chef to control and the fi rstclass peppery chicken must meet the following standards: bright and lustrous color, perfect complement between the peppery and chicken, crisp chicken being accompanied by refreshing fl avor of the fried dry pepper and a perfectly matched sweet and salty taste.

Location: Gele Mountain, Shapingba District, Chongqing

Grilled Fish

It is said that being in Wuxi without having the grilled fi sh is just like being in Chongqing without tasting its hot pot. The Wuxi grilled fi sh not only tastes fl eshy, fresh and delicious, but also is nutritious and has certain pharmacological effects. Firstly, brush some salad oil and sesame oil on both sides of the fi sh, sprinkle some cumin and pepper powders on it, put it on the grill to roast until it’s done and then place it in a specially made iron plate; secondly, fry the mixture of butter, red oil, white sugar, Chinese red pepper, chilli and fermented soy beans as seasonings and pour them down on the roasted fi sh; thirdly, put some seasonal vegetables like tofu, celery and lettuce on top to remove its fi shy smell and enrich the tastes. The Wuxi grilled fi sh was invented by diligent and wise boatmen of Daning River from their daily labor and life. After thousands years of inheritance and improvement, it has evolved into a specially fl avored delicacy and an extremely infl uential diet culture.

Location: Wuxi, Chongqing

The Big Steamer

The Big Steamer enjoys a great reputation in Kaizhou. It is cooked in a big bamboo-bundled steamer with a diameter of 50cm or so where the rice noodles which are already mixed with necessary seasonings are steamed together with segmented pig’s intestines, mutton, sliced pork and segmented ribs. After it’s done, it could be taken out to the dinning table and sprinkled with some more corianders or chopped green onions, then you are about to be greeted immediately by a strong sense of its refreshing smell.

Location: Kaizhou, Chongqing

China's Capital of Food with a Combination of Ba-Yu Flavors