Chongqing’s centre is alive with canteens and food stalls, and at meal times, already busy side streets and markets become obstacle courses of plastic chairs, low tables and wok-wielding cooks. Local tastes lean towards Sichuan ESE small- dish assemblies - perfect for solo diners - in which dumplings, pickled vegetal- bless, fish, fowl and offal figure strongly. Look for snake beans with ginger; tiger- skin peppers, braised frog or spareribs, and “pearl” rice balls. Chongqing is where Sichuan’s hotpot originated, and residents tuck into the dish even during the sweltering summers. A variation here is that the raw ingredients arrive on plates, not skewers, so the pots are divided up into compartments to pre- vent everyone’s portions getting mixed up. Night tables along Bayi Lu are popular places to have them- fix prices per plate first. A KFC overlooking Jiangfangbei, and the hotels, are your best bets for non-Sichuan ESE fare.
To see more information about China foods .
To see more information about China .
