Main

Bo bo chicken

Spicy sliced and skewered chicken

Main

Chong qing kao yu

Grilled fish

Breakfast

Chongqing noodles

Chongqing noodles (simplified chinese: 重庆小面; traditional chinese: 重慶小麵; pinyin: chóngqìng xiǎomiàn) 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.

Main

Chongqing noodles

Chongqing noodles (simplified chinese: 重庆小面; traditional chinese: 重慶小麵; pinyin: chóngqìng xiǎomiàn) 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.

Main

Hot and sour noodles

Hot and sour cellophane noodle soup

Main

Jiangtuan fish

Steamed whole fish, commonly carp, from the jialing river

Main

Laziji

Laziji (simplified chinese: 辣子鸡; traditional chinese: 辣子雞; pinyin: làzijī; lit. 'spicy chicken') is a dish of sichuan cuisine. it is a stir-fried dish, which consists of marinated then deep-fried pieces of chicken, dried sichuan chilli peppers, spicy bean paste, sichuan peppers, garlic, and ginger.toasted sesame seeds and sliced spring onions are often used to garnish the dish. diners use chopsticks to pick out the pieces of chicken, leaving the chilies in the bowl.laziji originated near geleshan in chongqing, where restaurateurs used small free-range chickens from nearby farms. this poultry became a signature export for geleshan.

Main

Mao xue wang

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

Main

Pork leg cooked with rock candy

Main

Quanshui ji

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

Main

Sheng jian bao

Shengjian mantou (wu chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of 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 has been one of the most common breakfast items in shanghai since the early 1900s. as a ubiquitous breakfast item, it has a significant place in shanghai cuisine.

Main

Sichuan hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Main

Suan cai yu

Hot and sour fish soup with pickled mustard greens

Dessert, Sweet

Tangyuan

Tangyuan (traditional chinese: 湯圓; simplified chinese: 汤圆; pinyin: tāngyuán; lit. 'soup ball') is a traditional chinese dessert made of glutinous rice shaped into a ball that is 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 is traditionally eaten during the lantern festival, but because its name is a homophone for union (traditional chinese: 團圓; simplified chinese: 团圆; pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, chinese new year, and the dōngzhì (winter solstice) festival.

Main

Wanza mian

Noodle soup with ground pork and yellow peas