1、Changshou Lake Fish Noodles
The fresh fish used in Changshou Fish Noodles is the most precious croaker fish from Changshou Lake. After being deboned and taking out the meat, the fish meat is beaten into fish paste and made into fish noodles as thick as ordinary noodles, which are then cooked through special methods.
2、Longevity Crispy
Changshou Crisp is a famous traditional snack in Chongqing. It is as thin as paper, fresh in color, pure and sweet, crisp and crumbly, brittle but not broken, and can nourish qi and blood. It is a unique specialty of Changshou. It was popular in Changshou and the Yangtze River area during the Xianfeng period of the Qing Dynasty. It is a green and healthy leisure food.
3、Longevity Blood Tofu
Changshou “blood tofu” is a local delicacy in Changshou, Chongqing. The reason why this food is called blood tofu is that it is smoked during the production process, which turns the white tofu surface into a blood-like color, hence the name blood tofu. The production process of Changshou blood tofu was announced as an intangible cultural heritage of Chongqing by the Chongqing Municipal Government in 2011.
4、Longevity Pomelo
Changshou Pomelo is a very thirst-quenching fruit and a delicious fruit of excellent quality. It has a very plump appearance when ripe, a more golden color, a delicate skin, rich flesh, and a sweet and sour taste that is smooth and delicate. It is sweet and pure, and has plenty of water. Eating more pomelo can provide certain vitamins and nutrients for absorption. Let the editor of Local House introduce to you the deliciousness of this Changshou Pomelo!
5、Steamed Four Delights
Four Joys Steamed is a combination of four traditional steamed dishes: meat with sand filling, braised pork with salted vegetables, millet spare ribs and longan meat. It uses the three fine lines of Changshou farmer’s pig, adds ginger, green onion, white wine and soy sauce, cooks and colors, fries the skin, cuts and mixes the flavor, puts it on a plate and steams it until it is cooked.
For meat with sand filling, fat and lean pork belly is selected. After careful cooking, the sweetness of bean paste and the mellowness of meat are perfectly combined, which makes people have endless aftertaste; pork with salted vegetables is selected from pork belly, which is boiled and fried, and then steamed with salted vegetables. It has a soft and glutinous taste that melts in the mouth; millet spare ribs are selected from pork ribs, which are marinated and wrapped with millet, and then steamed in a pot. The meat is tender and rich in taste; and longan meat is selected from the three fine lines of Changshou farmer’s pig. After careful cooking, it is shaped like longan, with a delicate taste and delicious taste.
Four Joys Steamed is not only a delicacy, but also a cultural heritage. When tasting this dish, you can feel the love and pursuit of food by the people of Changshou. They make every dish with heart, combining traditional cooking skills with modern food culture to create this unforgettable delicacy. These four dishes let your taste buds immerse in the ocean of food, write a footnote on the tip of the tongue for the joy of life, add good wishes for good fortune, longevity and wealth, and also witness the prosperity of longevity. When you come to Changshou, you might as well try this authentic four-happiness steamed dish to feel the charm of longevity food and leave vivid and unforgettable memories.
6、Longevity Pork Intestine Rice
In Changshou, there is a delicacy called pig intestine rice, which is spread all over every street and alley in Changshou, and even in the main city of Chongqing. Like Changshou rice noodles, it is the favorite of Changshou people in their daily life. A bowl of pig intestine plus a plate of pickles, and a bowl of rice, simple and fulfilling, ordinary and satisfying, just like life.
Pig intestine rice has become the best supplement for Changshou people who have been busy all day. The pig intestine is delicious and cut very finely, and then cooked with a variety of spices, which is salty and spicy. The base material is soft and delicious soybeans, which are very rich in nutritional value and are known as the “king of beans”. Adding soybeans to pig intestine rice can not only reduce the greasiness of pig intestines, but also make the pig intestines stained with the sweetness of soybeans, which makes people unable to stop.
Behind a bowl of Changshou pig intestine rice, there is often an extremely attentive chef. The process of making pig intestine rice takes 3-4 hours of material selection, from the preparation of peppers, the selection of ingredients to the length of cooking time, and even the pickled vegetables that go with it, all have to be carefully considered. Whether it is the cleaning of pig intestines, the soaking of soybeans, or the proportion of seasonings and stewing, it requires careful consideration and hard work. It is precisely because of this focus and research on skills that pig intestine rice has become a favorite on the tongue of long-lived diners.
7、Longevity Shellfish
Walking in Changshou Lake Town, the streets are full of “fish restaurants”, which shows the unique status of fish in the hearts of Changshou people. The fish in Changshou Lake has a small head, a muscular body, a fierce temperament, is extremely picky about water quality, and is extremely difficult to raise artificially. Because of this, the fish is delicious and slightly sweet in the mouth, without any fishy smell.
There are many ways for Changshou people to eat fish, steamed, braised, blanched… each with its own flavor, but the most popular is spicy fish. To cook fish, first cut the fish body, add ginger slices, scallions, and thirteen spices to marinate, then put the fish into the steamer for half an hour, prepare red and green chopped peppers, mashed garlic, and red peppercorns, put them in the pot and stir-fry them with hot oil, pour them on the fish, sprinkle with green onions and sesame seeds, and the tempting and fragrant spicy fish makes diners salivate.
Recommended stores: Lao Dao Ji, Bingge Jiao Ke Yu, Xi Sanmao Jiao Ke Yu Zhuang, Changshou Lake Resort Hotel
8、Dingguo Lamb
Enjoy the tender and delicious taste of Dingguo mutton. In the cold winter, nothing can warm the hearts and stomachs of diners better than a hot Dingguo mutton. Changshou Dingguo mutton uses high-quality mutton, with rich vegetables and secret soup base, so that you can nourish your body while enjoying the delicious taste. As the saying goes: A bowl of mutton soup in winter does not require a god to prescribe medicine. Have a Dingguo mutton, and your soles will be warm.
As a very distinctive Tujia dish, Dingguo mutton has both nutritional and delicious characteristics, firmly grasping the taste buds of the longevity people. Dingguo mutton is rich in 9 nutrients such as magnesium and selenium required by the human body and more than 20 nutrients such as vitamins and niacin. It tastes sweet and warm in nature, and enters the spleen, stomach, kidney, and heart meridians; it has the therapeutic effects of warming the spleen and stomach, nourishing the liver and strengthening yang, and nourishing blood and warming the meridians.
Select fresh mutton with skin and bones without any flavor enhancer, and simmer it in a Ding pot over low heat for 3 to 4 hours. There is no vent around the Ding pot, ensuring that the fresh aroma of mutton is completely not leaked, and its taste is more delicious. Mutton can warm the middle and replenish the deficiency, replenish the middle and replenish the qi, stimulate the appetite and strengthen the body, replenish the kidney qi, nourish the gallbladder and improve the eyesight, treat the coldness of the deficiency, the five labors and seven injuries, and is the best tonic in winter.
Recommended store: Positioning Dingguo Mutton
9、Changshou Sichuan Dyed Pickled Pepper Chicken
Pickled pepper chicken is a traditional famous dish with good color, aroma and taste, belonging to Sichuan cuisine. This dish has tender meat and delicious taste. It is cooked with pickled peppers, which is fresh and appetizing, and makes people have endless aftertaste. With its affordable and delicious characteristics, it has quickly become popular in the catering industry and is deeply loved by the people of Changshou. This dish is made of chicken as the main ingredient, supplemented with a large amount of pickled peppers, pickled ginger and other condiments. After careful cooking, it has become a delicacy with good color, aroma and taste.
In the streets and alleys of Changshou, many restaurants and snack stalls offer pickled pepper chicken. The chicken is cut into pieces and marinated with pickled peppers, pickled ginger and other condiments for a period of time to fully absorb the sour and spicy taste. Then, the marinated chicken is put into the pan and fried until the skin is golden and crispy, and the inside is tender and juicy.
When tasting pickled pepper chicken, the first thing that catches your eye is the bright color and tangy aroma. The golden chicken is dotted with bright red pickled peppers and pickled ginger, which makes people’s appetite increase. The tenderness of the chicken and the sourness of the pickled peppers are perfectly combined, melting in the mouth and leaving people with endless aftertaste. The unique aroma of pickled peppers and pickled ginger also adds a different flavor to this dish.
Pickled pepper chicken is not only a delicious dish, but also an important part of the longevity food culture. It represents the local people’s love and pursuit of sour and spicy tastes, and also reflects the rich food resources and unique cooking skills of this land.
Recommended stores: Sichuan dye pickled pepper chicken, Dongmei pickled pepper chicken
10、Tai Chi Fish Soup
Tai Chi fish soup, a traditional delicacy full of oriental philosophy, incorporates the beauty of the harmony of yin and yang of Tai Chi into the cooking of fish soup. One green and one white, outline the traditional Tai Chi pattern, delicious in the mouth, let diners unforgettable.
To make Tai Chi fish soup, you need to use fresh silver carp from Changshou Lake, slice the fish into small pieces, add ginger and scallion water to make fish paste. Then add a small amount of water to the spinach and make spinach juice. Add water to the pot and boil it, add fish paste and boil it, season with salt and MSG, add water starch to thicken it, stir until it becomes fish paste, scoop out half of it and put it in a bowl, it will be white. Add spinach juice to the other half of the pot, boil it and put it in a bowl, it will be green. Pour the white and green fish soups into a large bowl at a slow and uniform speed at the same time, and use a hand spoon to outline the shape of Tai Chi.
Tai Chi fish soup, people can not only taste the deliciousness, but also appreciate the profoundness of Chinese food culture.
Recommended store: Haohu Fish Industry
11、Salad fish
Crucian carp is a kind of fish with high protein content and low fat content. People like to braise, steam or stew it in soup, but some people prefer to eat it cold, such as the fresh pepper cold fish with the unique flavor of longevity, which is spicy, tender and smooth, refreshing and appetizing.
Most people choose crucian carp to make cold fish, and the ingredients must be fresh. Clean the fresh crucian carp and match it with various seasonal vegetables, such as cucumber, carrot, fungus, etc., to present a colorful visual effect. In the production process, the unique pickling and seasoning process of cold fish is the key to its deliciousness. The fish meat is simply pickled to remove the fishy smell and increase the base flavor. When seasoning, you can choose to add appropriate amount of vinegar, mashed garlic, chili oil and other seasonings according to your personal taste to mix different flavors such as sour and spicy, spicy and spicy to meet the taste buds of different people.
When tasting cold fish, you will first be attracted by its fresh and refreshing taste. The fish meat is marinated and seasoned, showing a fresh and smooth taste, while the crisp taste of the vegetables forms a sharp contrast, making the whole dish rich in taste. In addition, the nutritional value of cold fish cannot be ignored. Fish meat is rich in high-quality protein, vitamins and minerals, which helps to strengthen the body and improve immunity. The addition of vegetables provides rich dietary fiber and vitamins, which helps to promote digestion and maintain health.
Cold fish is a delicious and healthy classic cold dish. The aroma of the ingredients and the tenderness of the fish meat blend perfectly, making this dish a wonderful taste bud enjoyment. Whether it is the cold winter or the hot summer, cold fish can bring a fresh and refreshing feeling, allowing people to immerse themselves in the ultimate experience of food.
Recommended stores: Lao Dao Ji, Pu Ji Cold Fish Roasted Frog