Chongqing's first reflection reminds you of

Does it have a Ciqikou with one river, two streams, three mountains and four streets?

The Yangtze River cableway that carries more than 30 years of memories and countless film and television works?

The sky train passes through Liziba Station through the building?

A liberation monument commemorating the victory of the Chinese nation in the Anti-Japanese War?

Hongya Cave with one form, three wonders, four streets, eight scenery, and an 11-story drop?

I think the most fascinating things should be Chongqing's hot pot and Chongqing noodles.

Last week, I took time to go to Chongqing. The time was too abrupt, so I checked in for attractions and rushed back after having a hot pot. My opinion on the delicious food in every city is that the local people must be accustomed to it. During my chat with many drivers, I learned that as long as it is a hot pot in Chongqing, there is nothing too bad, so I chose a local brand hot pot at the entrance of the hotel other than Sister Pei's old hot pot.

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Sichuan Airlines mileage tickets issued by China Southern Airlines and taxes paid by the centurion of China Merchants Bank will be delivered by Pudong Development Bank to the Capital Terminal T3. The centurion E35 counter of China Merchants Bank will handle CIP. After check-in, staff such as the lounge will be guided to the two-warehouse security inspection channel (T3C can use the two-warehouse channel, but T3D does not). After passing the security check, they will enter the lounge again and wait for the battery car to be delivered to the boarding gate before boarding. After arriving in Chongqing, I took a taxi to the hotel. After all, taking a taxi in Chongqing is cheap. The previous recharge activities for the first time in second-tier cities and below were sometimes less than 60% of Didi's, which was very cost-effective.

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Pudong Development Bank's domestic hotel for free 4 nights chose Chongqing Jiangbei Hilton in order not to waste it. Jiangbei Hilton is near Guanyin Bridge. This location is located on the commercial street and is quite prosperous. The place to eat is very convenient. On windless nights, the air is filled with the smell of hot pot and barbecue.

Location map of Jiangbei Hilton

Pudong Development's hotel supplier is colourful. According to Hilton's hotel membership management regulations, three-party bookings generally do not enjoy benefits and certainly no points, but there are always exceptions to everything.

(See the membership terms for details)

Jiangbei Hilton was very kind and gave me a nice welcome gift and corresponding treatment. I communicated with the hotel in advance before checking in to ask if Diamond Card membership could provide corresponding convenience, and finally upgraded to an executive suite.

Chongqing is probably the most pyrotechnic city in China, with more than 20,000 hot pot restaurants and 84,000 small noodle restaurants.

I knew Chongqing from Chongqing hotpot and Chongqing noodles, and also from the Yangtze River cableway.

There are no hot pots in the world like Bashu. All the good hot pots are here. However, every time I talk about Chongqing hot pot (Chengdu hot pot, you sit down first, talk about it next time you have the opportunity), I will always mention whether it is authentic or not, and it will also attract dissatisfaction from friends in Chengdu. In fact, it is not so complicated and not so many contradictions.

"Sichuan writer Li Jiaren said in his book" Customs and Conditions "that Sichuan hot pot originated in Chongqing. He wrote: "The hot pot for eating buffalo tripe originated in Jiangbei on the other side of Chongqing. At first, retail sellers usually bought buffalo internal organs, washed them and boiled them. Then they cut the liver, belly, etc. into small pieces, placed a mud stove on the head of the load, and placed a divided ocean iron basin on the stove. The basin was fried and rolled with a spicy, numbing and salty marinade. Therefore, ordinary friends selling labor by the river and at the bridge head gathered around the burden and enjoyed it. Each person identifies one box and eats it hot and hot. Eat a few pieces and count it for a few money. It is both economical and can increase calories... This is what we call "eight pieces of water", which is why "authentic" Chongqing hot pot should be Jiugong.

Mutripe hot pot old soup Jiugong grid, in fact, these are all in the same line

The authentic maudu hot pot is famous for its rich flavor and oil. The traditional soup preparation uses Pi County spicy watercress, Yongchuan fermented bean, Ganzi butter, and Hanyuan pepper as raw materials. First put the butter into a hot pot and simmer it, chop the bean beans and pour it in. After boiling to a sauce of red oil, speed up the stir-fry the pepper until fragrant, then add the beef stock, add the crushed bean sauce and crushed rock sugar, ginger, add Sichuan salt, fermented rice and pepper to boil.

The mystery of Jiugong Ge is not only related to the development of Chongqing hot pot, but also lies in the low prices and billing methods of those days. Nowadays, in order to pay attention to authenticity, merchants have followed this tradition. Why must Chongqing old hot pot keep Jiugong Grid? There is another mystery here. Chongqing hot pot is divided into steamed vegetables and stewed vegetables. Tripe, duck intestines, yellow throat, and fish slices are boiled fiercely with high heat. They are sandwiched on chopsticks and floated in the middle of the fire. They are dipped in oil and quickly eaten into the mouth. The pursuit is a spicy, crisp and tender taste. Eel, pig blood, duck blood, pig brain, red potato powder, squid, old meat slices, meatballs, crispy meat, soybean sprouts, fungus, kelp, fresh mushrooms... need to be placed in different compartments. Simmer it slowly before eating it.

The reason why there is a dispute over authenticity in Chongqing hot pot stems from the adjustment of some hot pots to the market. One of the reasons why most chain online popular hot pots are not considered authentic Chongqing hot pot is that the hot pots have been improved to some extent, and this improvement is to adapt to the market and adhere to the original taste. However, this is why it has become "not authentic". Most outsiders should not be able to enjoy pure Chongqing hot pot, which is why there are so many online popular hot pots that keep pace with the times. Anyway, I like to eat hot pot as long as it is, and the improved one is also good. If you must find a brand to eat, you can search the top 50 Chongqing Hotpot.

There are two types of noodles in the world, one is called small noodles and the other is called other noodles.

Although the noodles are small, the seasoning is exquisite

Compared with the "pull" of ramen and the "mixed sauce" of mixed sauce noodles, Chongqing noodles are "small" inexplicably. Small noodles, small noodles, are there still big noodles?

The so-called small (small is simple) means that there is no need to cook the soup base for northern noodles, nor does it need the toppings for southern noodles. There are two types of noodles in this world, one is called small noodles and the other is called other noodles. Whether you are Lanzhou ramen, Meizhou pickled noodles, Yangzhou fried noodles, Zhengzhou stewed noodles, Tianjin lao noodles, Putian braised noodles, Yanbian cold noodles, or Yibin burning noodles, you can't help but look superfluous in front of the small noodles that are served in minutes. I am afraid that only Wuhan hot dry noodles, which are also on the alkali water surface of the beach head.

Just prepare ready-made alkali water noodles and put them into the pot to cut off the raw. But simplicity does not mean that it cannot be complex. According to your personal preference, you can break a few beans/melon seeds/cashew nuts/peanuts/scalding a few slices of pea pods/rattan vegetables/lettuce leaves/ears, mix a few chopsticks of Nanchong winter vegetables/Fuling pickled vegetables/Yibin sprouts/Neijiang kohlrabi, and then add some flavor, pepper, sesame paste, and soybean oil.

Xiao Mian misses your youth in a hurry, full of infinite imagination.

The seasoning is the soul of the noodles. The noodle maker often grasps two enamel spoons in one hand and flies the seasoning spoon up and down in the other. Before picking the noodles, the bowl is half flooded by the seasoning.

The pale yellow alkali water surface is the protagonist of the small noodles. Chongqing people call it "water leaves", which are thin and wide. Boil it in boiling water for a few times, remove the pan and add cold water. This is commonly known as "breaking white", and the roots are strong. The noodles with rich seasonings and a few leaves of hot vegetables are very lively. Eat them while they are hot. The red soup tastes thick first, and the clear soup is salty, fragrant and refreshing. Although the noodles are cheap, they taste kind. Chongqing's top 50 noodles can let you eat until you support the wall.

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Golden Sunflower customers in Chongqing can check out airport pick-up and drop-off services in District 9 of the city. This gives users with more Golden Sunflower points a good opportunity to consume. I took a taxi directly to the China Merchants Bank VIP lounge on T2A (the VIP channel on T2A, T3A is different from T3B, the meals are better, with small noodles). Independent security checks and a special bus is ferried to the bottom of the plane. Unfortunately, there is no hot food, only refreshments and instant noodles. (The location is not easy to find. It is recommended to call China Merchants Bank customer service in advance to make an appointment and communicate with the driver in detail)

PS: Some descriptions of hot pot and noodles in the article come from Baidu Encyclopedia and the Internet