Provenance Technique Library

Chongqing, historically Sichuan Province Techniques

2 techniques from Chongqing, historically Sichuan Province cuisine

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Chongqing, historically Sichuan Province

Chongqing Grilled Fish (Kao Yu) — Table Brazier Style

Chongqing, historically Sichuan Province

Chongqing kao yu (重庆烤鱼) — grilled fish — is a Chongqing specialty where whole fish (typically grass carp or bream) is first charcoal-grilled over open flame until lightly charred, then placed on a bed of vegetables in a cast iron tray over a table brazier. A fiery sauce of Sichuan doubanjiang, dried chili, cumin, and fermented black beans is poured over the still-sizzling fish, and the whole arrangement continues cooking at the table.

Chinese — Sichuan/Chongqing — Grilling Tradition →

Chongqing Mao Xue Wang — Offal and Blood Hot Pot

Chongqing, historically Sichuan Province

Mao xue wang (毛血旺) is a Chongqing specialty: a volcanic dish of coagulated duck blood, tripe, pig intestine, luncheon meat, bean sprouts, and sliced beef, all submerged in a deeply spiced broth of Sichuan peppercorn, dried chili, and doubanjiang. The name 'mao xue wang' references the duck blood and the flooding (wang) of the ingredients. A test of nose-to-tail commitment.

Chinese — Sichuan/Chongqing — Offal Tradition →