Chongqing's specialty is Sichuan pork? Or fat pot meat?

Among the specialties of Chongqing, Sichuan-style pork and fat pot meat are very representative dishes, but there are still some differences between them.

Sichuan cuisine is a classic dish in Sichuan cuisine, which is cooked with pork as the main raw material and seasonings such as pickled pepper, green garlic and bean paste. There are two cooking methods for Sichuan-style pork: one is to stir-fry pork slices with onion, ginger and cooking wine, and then add soaked red pepper and bean paste to stir-fry; The other is to first blanch the pork slices with boiling water, and then add various seasonings to cook them. Sichuan-style pork is characterized by fat but not greasy, spicy and delicious, salty and spicy, which is a classic in Sichuan cuisine.

Fat pot meat is a traditional old dish in Chongqing. It is also fried with pork as the main material, with garlic sprouts, peppers, bean paste, soy sauce and other seasonings. The cooking method of fat pot meat is to cut pork into small pieces, then blanch it in a casserole until it is 80% cooked, add garlic sprouts, peppers, bean paste, soy sauce, etc. to make it fragrant, and finally pour in cooked oil. Fat pot meat is one of the common side dishes of Chongqing hot pot, which is characterized by fresh, spicy, fragrant, crisp and tender.

Generally speaking, Sichuan-style pork and fat-pot meat are both very distinctive traditional Chongqing dishes, and their practices and tastes are different, but they are all delicious.