Eating in the Underworld: A Taste of Chongqing's Wild "Jianghu" Cuisine
Forget everything you know about fine dining. In the fiery, vertical city of Chongqing, the most beloved food is loud, aggressive, and served in giant basins with a side of glorious chaos. This is Jianghu Cai—"Rivers and Lakes Cuisine"—the food of the common folk, the river porters, and the wandering heroes of martial arts lore. It’s bold, it’s rustic, and it’s unbelievably delicious.
Picture this: you're in a boisterous, brightly lit restaurant, shouting your order over the clang of woks from the open kitchen. Soon, a massive bowl arrives, filled with a bubbling, fiery red chili oil, with tender slices of boiled fish hidden beneath a mountain of dried chilies and Sichuan peppercorns (shuǐ zhǔ yú). Or perhaps it’s a platter piled high with crispy fried chicken pieces buried in an equally daunting mound of chilies (làzǐ jī). The fun is in the treasure hunt, searching for the tasty morsels among the sea of spice.
Insider Tip:
These dishes are designed for sharing and are almost impossible to tackle alone. Gather a group of friends, order several signature dishes, roll up your sleeves, and embrace the communal, slightly messy, and incredibly fun dining style. Also, keep the rice and drinks coming—you'll need them to manage the magnificent heat.
