Chongqing’s special dish is twice-cooked pork? Or fat pot pork?

The specialties of Chongqing are not only twice-cooked pork and fatty pot pork, but also many other very famous dishes, such as spicy chicken, Maoxuewang, hot pot, etc.

Both twice-cooked pork and fat-cooked pork are famous dishes in Sichuan cuisine, and both taste very good. Twice-cooked pork is a traditional Sichuan dish in which previously cooked pork slices are returned to the pot and stir-fried with seasonings such as minced garlic and bean paste. Anyone who is familiar with Sichuan cuisine knows that although this dish looks very simple, it is a very test of the chef's skill when making it. The fat pot pork is one of Chongqing's traditional famous dishes. It requires cutting the pork belly into square pieces and deep-frying it until it becomes brown. Saute the chili pepper and Sichuan peppercorns at high temperature. Finally, add rock sugar and other seasonings and cook over low heat. Simmer for a few hours until tender and ready to serve.

In short, Chongqing’s food culture is very rich and colorful. In addition to the two famous dishes mentioned above, there are many delicacies worth trying.

Sichuan cuisine twice-cooked pork

Sichuan cuisine Maoxuewang

Sichuan cuisine spicy chicken