Yu cuisine, also called Chongqing cuisine, is mainly consisted of Bayu dishes with clear flavor style differentiated orderly, which focuses on spicy, hot, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.
The characteristic of Chongqing cuisine is brave to innovate and fit to a variety of people’s requirement. In the Early Republic of China, “Tao Le Chun” restaurant can host a high-level sea cucumber banquet. "Liu Chun Wo" and "Jiu Hua Yuan" have the capacity to make more than 200 tables of large-scale barbecue, shark fin and Ching and Han dynasty royal feast. Cordyceps militaris duck, fritillaria hen, bamboo ginseng pigeon eggs, roast suckling pig and so on were firstly created in Chongqing. At the same time, low-end restaurants that serve steamed meats with rice flower, steam port with preserved vegetables, braised pig large intestines and tofu pudding are also large area distributed in Chongqing. Because of the rich aquaculture products, Chongqing chefs are good at cooking fishes; the excellent ones of which are dry-roasted rock carp, silver carp, braised shark’s fins with minced chicken, pickled squid and so on.
During the Anti-Japanese War of 1930s, Chongqing, as the wartime capital of China, a large number of government officials and businessmen poured into Chongqing. A group of skilled chefs brought their own specialty dishes, but also made bold innovations to local folk dishes. Chongqing cuisine is based on this local cuisine, integrates various cooking techniques, and gradually develops and forms a representative cuisine with local characteristics.
Chongqing city has developing continuously after becoming a province-level municipality. Yu cuisine has become a brilliant sparkling star among a variety of cuisines. Current Yu cuisine is more of spirit to advocate local culture and innovation and to improve continuously, and becomes a mainstream all over China.
Yu cuisine focuses on spicy, hot, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.
Chongqing specialties: hot pot seasoning, peculiar flavor of walnuts, the crunchy rice candy, Golden Horn beef jerky, translucent beef slice, Hechuan peach slices, Yongchuan preserved salted black bean, Zhongxian sufu, Fengjie navel orange etc.
Suan La Fen(酸辣粉)
Bo Bo Chicken(钵钵鸡)
Sheng Jiao Bao(生煎包)