When Peking Duck Comes to Chongqing, It’s Bound to Embrace the Fate of Hot Pot, Yet It Has Also Enticed Northerners to Fall for It

In Chongqing's gatherings of delicious dog food, a food law has circulated: no matter what delicious food comes to Chongqing, it will gradually become more Chongqing-like, resembling Chongqing people's habits.

Yes, that's right.

Let's take Chongqing people's eating of dumplings as an example, very few people dip them in vinegar like northerners do, they usually make their own spicy and fragrant sauce individually.

And when Taiwanese beef noodles come to Chongqing, the stores not only offer homemade chili oil balls but also provide a hand-made pickled cabbage.

So, what wonderful chemical reaction will happen when Peking duck meets Chongqing? Let's follow You Pin to find out!

In Chongqing, the most representative Peking duck is 'Shu Chai Lu'. Just like authentic Peking duck, the duck is roasted until the skin is crispy and the meat is tender, cut into even slices, and placed on a special container to maintain the duck's texture and heat.

Eating Peking duck, besides the duck meat itself, also needs a separate set of pairings: dough skin, scallion, cucumber and dark sauce.

When eating, first spread the dough skin on your hands, dip the Peking duck in the sauce and put it in the middle of the dough skin, then add scallion and cucumber, and you can tuck it into your mouth.

Your mouth is filled with all kinds of ingredients, and when you chew, you can feel the different textures of the ingredients, and the combination with the sauce is very harmonious.

But this is Chongqing's Peking duck, it will not be so simple, it must be the whole hot pot to eat it.

However, this hot pot is not a traditional Chongqing hot pot, it's a clear soup old duck soup hot pot.

Old duck soup hot pot, as the name suggests, is to use old duck soup to steam and eat dishes, old duck soup is made with the duck's bones and pickled radish, it's a Chongqing home-cooked dish.

Because it's clear soup, it doesn't have chili, men and women, old and young, everyone can eat, and it has a cooling and detoxifying effect, so Chongqing's old duck soup hot pot is also very popular.

First drink the soup, then eat the Peking duck, this is the traditional way Chongqing people eat Peking duck. After eating the Peking duck, you still won't be full, at this time, you should have true delicacies – use old duck soup to steam dishes.

Without fish maw, duck intestines, yellow eel, old duck soup hot pot needs to steam these relatively mild dishes, like egg dumplings, shrimp dumplings, golden needles, lotus root, green vegetables, beef rolls and noodles.

Unlike the taste of spicy and hot pot, these ingredients, under the catalysis of old duck soup, have another flavor, clear and greasy in the light, and smooth with a hint of sourness.

This wonderful flavor, whoever eats it will know!Whether it's any ingredient, the first time you eat it will leave a deep impression.

You might suspect that it's all just clear soup, can Chongqing people really adapt to it? The answer is of course: No!

Therefore, the shop also added Chongqing people's favorite spicy and fragrant duck feet, braised duck neck and braised duck head to the menu. A whole duck, from inside to out, is presented on this table.

Plus braised bean curd, garlic smashed cucumbers, these vegetarian side dishes, the choices of diners are even more abundant.

In 2017, 'Shu Chai Lu' was named a Chongqing old brand, yet it's a Peking duck, it became a Chongqing old brand, which is truly amazing.

Could it be that in the future, we'll have to call it 'Chongqing Peking duck' to refer to this way of eating?

Northern friends who have eaten it said that no matter what title or name it has, for us, as long as it's delicious, it's enough.

Because Chongqing's Peking duck is completely different from the Peking duck in their place, old duck soup is really delicious, and you can drink several bowls in one go.

Do you want to try this 'Chongqing Peking duck'?