Since Chongqing was originally part of Sichuan, most of the cuisine is Sichuan style and which is hot and spicy. Important ingredients in Sichuan cuisine are chilies, Sichuan pepper, garlic, ginger, and fermented soybean.
There are many excellent Sichuan dishes, including duck smoked over a mixture of camphor and tea leaves, then deep-fried, and bean curd scrambled with minced pork and spicy seasonings.
Another of the well-known Chinese dishes from Sichuan is Mapo Tofu, translated as “pockmarked woman’s tofu”. This dish originated in the 19th century, so the story goes, when Mrs. Chen, the pockmarked woman, created a spicy bean curd dish in her family-owned tavern
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