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| Featured Dishes |
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| Bubble Tea |
| The Chinese term for bubble tea is actually "Pearl milk tea" (Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá).
Bubble tea is a tea beverage that originated in Taiwan[1] in the 1980s. The term "bubble" refers to the tapioca balls in the drink. These chewy tapioca balls, or "pearls," are consumed along with the beverage through a wide straw (pictured). Bubble Tea is extremely popular in Asia, Europe and Canada. It has only recently started to gain popularity in the United States.
Bubble tea is generally split into two types: fruit-flavored teas, and milk teas. Milk teas may use dairy or non-dairy creamers. Bubble tea is especially popular in many East Asian countries such as Taiwan, South Korea, Malaysia, the Philippines, Singapore, Thailand, Vietnam, Brunei, China
Bubble tea is a mixture of iced or hot sweetened tea, milk, and often other flavourings. The distinctive characteristics of bubble tea are the black gummy balls made of tapioca (or, more commonly in East Asia, yam starch), called "pearls" or "boba" or bubbles that sit at the bottom of the cup. They are generally translucent brown with a darker brown centre, although pearls of other colors have also recently become available.
The original bubble tea consisted of a hot Chinese black tea, tapioca pearls, condensed milk, and honey. As this drink became more popular, variations were created. Initially iced versions with a hint of peach or plum flavoring began to appear, then more fruit flavors were added until the tea was removed entirely in favor of real fruits. Today you can find shops entirely devoted to bubble tea, similar to juice bars of the early 1990's. They usually contain beautifully colored pearls that accent whatever fruit juice is used, in addition to brightly colored oversize straws for sucking up the pearls.
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| ChongQing Hot Pot |
Hot pot is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender.
People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city.
There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney.
Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce. |
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| ChongQing Spicy Fish Fillet |
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| Crabmeat & Pork Soup Dumpling |
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| Gui Zhou Spicy Chicken |
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