Chongqing

Chongqing noodles is a term for a variety of spicy noodle dishes that originated and exist in Chongqing, China, which are collectively referred to as xiǎomiàn, literally "little noodles" in English. Xiao mian is also prepared in other areas of the world, such as the United Kingdom and areas of Australia and the United States. Xiao mian is a traditional breakfast dish in Chongqing that is widely consumed by Chongqing residents. The dishes are typically low-priced, and are a common street food in Chongqing. It has been described as a staple food of Chongqing, and is an historic part of the cuisine there. It is widely available in Chongqing restaurants. Xiao mian noodles are typically prepared using wheat. There are two main types of xiao mian dishes: noodles with soup and noodles without soup. Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. Sichuan pepper is often used in the dish's preparation. Myriad meats and vegetables are also used in its preparation. Various garnishes and condiments are also used, such as spring onions and chili oil.

Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival. Tangyuan are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the Gregorian calendar. People eat tangyuan for good luck and hopes of filling their life with sweetness and joy. The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas. Sesame was imported from Central Asia during the Han dynasty (202-220BC), and peanuts entered the country through trade with Filipino merchants from the Philippines during the Ming dynasty (1368-1644).

Spicy sliced and skewered chicken

Grilled fish

Chongqing noodles is a term for a variety of spicy noodle dishes that originated and exist in Chongqing, China, which are collectively referred to as xiǎomiàn, literally "little noodles" in English. Xiao mian is also prepared in other areas of the world, such as the United Kingdom and areas of Australia and the United States. Xiao mian is a traditional breakfast dish in Chongqing that is widely consumed by Chongqing residents. The dishes are typically low-priced, and are a common street food in Chongqing. It has been described as a staple food of Chongqing, and is an historic part of the cuisine there. It is widely available in Chongqing restaurants. Xiao mian noodles are typically prepared using wheat. There are two main types of xiao mian dishes: noodles with soup and noodles without soup. Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. Sichuan pepper is often used in the dish's preparation. Myriad meats and vegetables are also used in its preparation. Various garnishes and condiments are also used, such as spring onions and chili oil.

Hot and sour cellophane noodle soup

Steamed whole fish, commonly carp, from the Jialing River

Laziji , also known as dry chili chicken, firecracker chicken, Chongqing chicken, and mala chicken, is a dish of chicken cubes stir-fried in chilis, Szechuan pepper, spicy fermented bean paste, garlic, and ginger. Toasted sesame seeds and sliced spring onions are often used to garnish the dish. Laziji originated near Geleshan in Chongqing, where restaurateurs used small free-range chickens from nearby farms. This poultry became a signature export for Geleshan.

Spicy soup made with tripe, duck blood curd, pork, chicken gizzard, bean sprouts, peppercorns, spices

Spicy chicken, bamboo shoots, garlic, ginger cooked with natural spring water

Shengjian mantou , shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin, crispy skins while those sold elsewhere usually have thicker, bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then, its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item, it has a significant place in Shanghai cuisine. In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese. Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are placed atop the buns during the cooking process.

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth. Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.

Hot and sour fish soup with pickled mustard greens