When it comes to Chongqing cuisine and Chengdu cuisine, mainlanders may not understand it. Aren't they all Sichuan dishes? In fact, the big ones look similar, and the varieties of dishes are similar. But in the eyes of the people in this province, it is very different. Chongqing's food is like Chongqing's geography, like mountains and rivers, and there is a tendency to devour everything. Chengdu cuisine, like the gurgling stream in front of the bamboo grove yard, has the beauty of a small jasper. This connotation makes Chengdu chefs and Chongqing chefs very different even if they cook the same dish.
Sichuan cuisine Sichuan cuisine is softer than the first gold medal of Sichuan cuisine, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable. Sichuan-style pork in Chongqing is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this smell is generally not felt by outsiders.
Chongqing people like to be lively, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes. These new dishes are generally created by Jianghu chefs without formal training.
Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Pay attention to the authenticity of the guests, and the chef dare not neglect them. A Chengdu chef is very particular about meat selection, slicing, ingredients and cooking time. Every restaurant wants to claim that its chef is a formal graduate of Sichuan University. Chengdu cuisine is more elegant, more refined and more refined.
Chongqing cuisine is characterized by distinctive flavor and orderly order, focusing on hemp, spicy, fresh, tender and spicy, and constantly changing its application, eventually becoming a style with different flavors and being widely loved by the public. Chongqing cuisine is an independent cuisine composed of old Chongqing cuisine and Jianghu cuisine, which is collectively called Chongqing cuisine. It has spicy and sour flavor characteristics, especially spicy. Chongqing Municipal Commission of Commerce took the lead in compiling Chongqing Food Standard System, Chongqing Food Terminology and Definitions, and the first batch of 12 Chongqing Food Cooking Technical Specifications, which have been approved and put on record by the National Standards Committee and officially released.