Please tell me what delicious Jianghu dishes are there.

Jianghu dishes are not dishes, but dishes. Among them, there are odd-flavored ribs (crispy), boiled white (spicy), fish-flavored tofu, bean curd brain, duck intestines and so on. They are all my favorite foods. Hehe, once upon a time, those local dishes popular in Chongqing, called Jianghu dishes, suddenly flooded the urban catering market, forming a trend, from star-rated hotels to food stalls. The new variety of three days and two ends, the starting price of four yuan and five yuan, and the characteristics of seven flavors and eight flavors really make the market in this city full of food. For Jianghu cuisine, I'm afraid it can't be said to be just a "feature". In recent years, local dishes are popular in catering markets in the east, west, north and south, but with different names and tastes. In Jiangsu, Zhejiang and Shanghai, it is called home cooking. In Wuhan, it is called Mazongcai. In Guangdong, it is defined as popular food. In the north, it is called sister-in-law dish. The so-called Jianghu dishes, in the words of experts, refer to dishes relative to authentic dishes. He is rooted in the folk, based on a certain cuisine, absorbs the strengths of many families, and repeatedly processes, compound seasoning, Chinese food and western food, old food and new cooking, northern cooking, southern cooking, seemingly unintentional, but in fact he is born with a skill, thus achieving the effect of surprise. In fact, the biggest characteristics of Jianghu cuisine are "earthy", "coarse" and "miscellaneous". "Earth" means that all Jianghu dishes have a strong local flavor. Some Jianghu dishes are made from roadside shops, even by villagers and fishermen. Some delicious people found it by accident, chatted with each other, and everyone flocked to it and eventually became famous everywhere. "Coarse" refers to the combination of the rough and unrestrained temperament of vegetables, and the cooking is informal and the form is informal. It scatters a lot of peppers, adds peppers to a big spoon, drinks heavily and spits meat, just for excitement. "Miscellaneous" refers to the eclectic "miscellaneous" techniques of Jianghu dishes, which use various cooking techniques to make the dishes feel familiar and confusing, which is both incredible and amazing. Like the "fish head wonton" I used to eat in a small cave, I cooked a small wonton with the head of silver carp. Does it taste good？ Staple food? No one can say for sure. Chongqing's unique geographical environment and climate characteristics have created the eating custom of "focusing on taste, spicy and delicious". As long as there are a large number of people who like to eat spicy food and seek excitement, there will be a large number of foodies that cater to their tastes. Nowadays, Chongqing people are active in thinking and like to be unconventional in diet. Give priority to eating sense, taste and spicy food. Where there are new and exotic foods, they will become hot spots. Once the craze has passed, people will turn to other places. I heard that "spicy chicken" was overbearing, and everyone went to Gele Mountain. I heard that "Carassius auratus" was comfortable, and everyone flocked to binjiang road like a flood. To be famous, a dish must have its own characteristics, and it must also be stir-fried by diners. The catering industry has always been a sensitive industry. The ups and downs of its management and the evolution of its flow to Zhejiang always confirm the track of economic and cultural evolution and reflect the course of social and political changes. Therefore, its development in different historical stages is deeply branded with the times. The rich historical and cultural accumulation in Bayu area has formed a unique Bayu diet culture, which is people-oriented. Due to the development of Chongqing and the influx of a large number of migrants, different food cultures from all over the country have also entered Chongqing and gained a place. In the long-term food culture exchange with other places, Chongqing has formed a wide range of compatible and unique Chongqing-style Sichuan cuisine. It is this broad and inclusive tolerance that provides a relaxed environment, a fair development space and a stage to fully show yourself for restaurants in different regions. Let consumers freely choose to keep the superior and discard the inferior, such as "spicy chicken", "spring chicken" and "Laifeng fish" popular in Chongqing in previous years. There are also many local dishes from other places, such as "Qiuxi Catfish", "Huajiang Dog Meat" and "Xianglaokan Spicy Powder". These dishes have been improved and put on the market. Deeply loved by Chongqing citizens, you sing Jianghu dishes and I come to the stage. With the constant renovation of patterns and endless varieties, Jianghu cuisine is developing tepidly, almost equivalent to "authentic" cuisine. Nowadays, the popularity of Jianghu dishes is, in a sense, a "strategic shift" for the catering industry to meet the needs of working-class consumers, and it can also be seen as the return of popularity in the catering market. Everyone in the industry knows that innovation is a combination of originality and innovation. Only by adapting to the market and seeking novelty with originality can enterprises survive and develop. So, on the basis of all kinds of Jianghu dishes, all kinds of dishes with high-grade raw materials, such as "Shrimp with Kimchi", "Crispy eel with Chili" and "Sausage Head with Spicy Money", came out. The emergence of an innovative Jianghu dish is divorced from the traditional Jianghu dishes (pepper, pepper and pepper). The misunderstanding between monosodium glutamate and chicken essence is refreshing. These innovative Jianghu dishes not only open up the level of Jianghu dishes, but also meet the needs of different levels of consumer groups, making Jianghu dishes more and more perfect. Nowadays, Jianghu dishes, as a wonderful flower of food culture, have been deeply spread among the people and gradually matured with the continuous improvement of chefs in various countries, adding a touch of bright color to the increasingly fierce catering market.