Integrating hot pot and seafood, combining Sichuan cuisine and Guangdong cuisine styles, the Sichuan dish Fragrant Spicy Crab created by the people of Chengdu has been very popular with Chongqing people. It is fragrant but not too rich, spicy but not dry, and tasty while delicious. It is served after being fried with oil, broad bean paste and spices. After the crab is eaten up, some soup can be poured into the remaining seasoning and then you can boil other dishes in the soup. After enjoying the delicious crab, you can also enjoy the wonderful hot pot.
This dish fully depends on the Sichuan pickled chili pepper (bullet pepper). The chili pepper must be bright red, large and full, and it shall be just pickled enough. The red and white colors of the finished dish are very pleasing to the eyes! The taste of pickled chili pepper is infused in the baby cuttlefish and there is a sweet aftertaste.
Fish in Sour Soup’s major ingredients are tomato and locally fermented rice soup, amongst other things. Sour dishes are so popular in Guiyang, that it is said if people in the region go without a sour dish for three days, they will not be able to walk straight. This saying shows how important sour dishes are there! If there is only one dish in Guiyang to eat, it must be the Fish in Sour Soup.
In Lijang, it is said that people always forget the delicious food due to the beautiful scenery. In fact, the Yak Hot Pot alone can make you love Lijiang from the bottom of your heart. The yaks live on the pollution-free plateau and feed on grass. Their tender meat is the Tibetan’s favorite. Except the Yak Hot Pot, there is no other approach for Han people to enjoy the delicious taste of yak meat.