Fishing Town Courtyard
Hechuan pork slices
Hechuan Pork Slices is a traditional specialty of Hechuan and a classic example of Sichuan cuisine featuring meat and vegetarian dishes. It inherits centuries-old intangible cultural heritage techniques and is said to have originated from the docks in the Qing Dynasty or possibly related to the legend of Diaoyu City. The main ingredient is local black pig's forequarter meat, paired with fresh ingredients such as bamboo shoots and black fungus. It is refined through pan-frying and stir-frying, resulting in a golden color, crispy exterior, and tender interior, embodying the culinary culture of Hechuan.
Honors: The first dish of Chongqing cuisine "360 Bowls of Chongqing Flavor", and a municipal-level intangible cultural heritage
Impressions of Hechuan
mouth-watering chicken
The soul of Sichuan cuisine's classic dish, Drooling Chicken, lies in the skill of boiling and then chilling. Select a full-grown rooster with plump fat and firm meat. Boil the chicken in boiling water for three times, lifting and lowering it each time to lock in the juices. Then, simmer the chicken over low heat for twelve minutes, turn off the heat, and let it stew for another twenty minutes. Immediately after cooking, immerse the chicken in ice water. The heat expansion and cold contraction cause the chicken skin to instantly tighten, resulting in a translucent, crispy, and elastic amber-colored outer layer, while the inside of the chicken remains extremely fresh, tender, and juicy.
Farmhouse sausage
Hechuan farmhouse sausage is a highly representative traditional cured product in the Hechuan region of Chongqing, and an important branch of Sichuan-style sausages. It is made relying on the local high-quality native pig resources and unique geographical and climatic conditions, combined with traditional manual techniques. It is renowned for its spicy and fragrant taste, firm meat texture, and rich flavor. It is an indispensable part of Hechuan's food culture and a must-have delicacy for every household during the Spring Festival, as well as a top-grade gift for friends and relatives.
Broccoli in Superior Broth
Broccoli in Superior Soup is a savory and fresh homemade dish made with broccoli as the main ingredient, complemented by auxiliary ingredients such as Preserved eggs and Salted duck egg, featuring a light and delicate taste. To prepare it, blanch the broccoli and stir-fry it with the auxiliary ingredients. Then, add high-quality soup or clear water and bring it to a boil. Adjust the thickness of the soup by thickening it with a starch solution. Common seasonings include salt, monosodium glutamate, pepper powder, soy sauce, peanut oil, and soup base. Some recipes also add ingredients such as ham, sausage, dried shrimp, or enoki mushrooms to enhance the flavor. Broccoli is rich in protein, vitamin C, carotene, and dietary fiber, containing 4.1 grams of protein, 51 milligrams of vitamin C, and 67 milligrams of calcium per 100 grams. The indole derivatives and rapeseed oil it contains have the effect of lowering estrogen levels and enhancing the activity of anti-cancer enzymes. The flavonoids can regulate cardiovascular function, and dietary fiber helps control blood sugar. When cooking, avoid eating Preserved eggs and Salted duck egg together with turtles, plums, and other foods.
Grilled white goat steak
Hechuan hand-pulled white goat meat is a highly representative traditional cuisine in Hechuan District, Chongqing, using the locally unique Hechuan white goat as the raw material. This breed of goat meat is tender, with snow-white fat and minimal gamey taste, making it ideal for making "hand-pulled" dishes that emphasize the original flavor.
Coriander and tripe
This is a traditional dish from Hechuan, with its core being "one belly, four flavors". After being meticulously cleaned and briefly blanched, the tripe maintains its crisp texture. When served, it comes with four individual flavor dishes for guests to dip into. Among them, the garlic flavor sauce often includes chopped cilantro, alongside sesame oil, spicy and sour, and pepper and numbing flavor sauces, highlighting the natural taste of the tripe and its diverse flavors.
Meeting avocado
