Chongqing's Home Cooking: Sichuan Cuisine

Chongqing's home-style cuisine has close ties with Sichuan cuisine, but it has also developed its own unique style and characteristics. Historically, Chongqing cuisine is a branch of Sichuan cuisine, but over time, it has gradually formed its own set of culinary philosophies and flavor profiles.

Bean Curd with Rice

豆

花

饭

dòu huā fàn

Bean Curd with Rice

Fish-Flavored Shredded Pork

鱼

香

肉

丝

yú xiāng ròu sī

Fish-Flavored Shredded Pork

Kung Pao Chicken

宫

保

鸡

丁

gōng bǎo jī dīng

Kung Pao Chicken

Twice-Cooked Pork

回

锅

肉

huí guō ròu

Twice-Cooked Pork

Mapo Tofu

麻

婆

豆

腐

má pó dòu fǔ

Mapo Tofu

Dry-Fried Green Beans

干

煸

四

季

豆

gān biān sì jì dòu

Dry-Fried Green Beans

Gross Blood in Mong Kok

毛

血

旺

máo xuè wàng

Gross Blood in Mong Kok

Boiled Fish with Pickled Cabbage and Chili

酸

菜

鱼

suān cài yú

Boiled Fish with Pickled Cabbage and Chili