Travel Guides & Tips in this video
- Tip 1When ordering spicy dishes, request them non-spicy if you have a low tolerance for heat, as the Sichuan peppercorns can provide a significant numbing sensation. (1:36)
- Tip 2Freshly made steamed buns are a must-try; look for shops with ladies consistently preparing them, indicating high demand and quality. (2:53)
- Tip 3Grilled skewers are often made to order using raw ingredients, ensuring freshness. Opt for simpler seasonings if you want to avoid overwhelming spice. (4:25)
- Tip 4Don't shy away from local bakery recommendations. A "coffee bun" with custard filling and a crunchy top is a delightful sweet treat. (6:39)
- Tip 5Crispy potatoes with various toppings like pork floss and mayo offer a delightful texture contrast, being crispy outside and soft inside. (9:04)
- Tip 6Yogurt drinks with fruit bits and jellies are a refreshing option, especially after indulging in fried or spicy foods. (10:15)
- Tip 7Chongqing is known for its signature noodle dishes. Be prepared for authentic spicy flavors in their hot and sour noodle preparations. (11:08)
- Tip 8If you overindulge in spicy food, ice cream sandwiches can offer quick and delicious relief for a burning mouth. (12:41)
- Tip 9Classic beef noodle soup is a comforting and satisfying meal, perfect for a milder yet flavorful experience after intense spice. (14:46)
Embark on a vibrant street food tour through Chongqing with Paula and Henry! This ultimate food adventure dives into the heart of China's culinary capital, exploring everything from the famous "ghost crispy pork" to soul-warming noodle dishes. Experience the thrill of local markets, the heat of spicy Sichuan flavors, and the comforting taste of freshly baked goods. Discover unique textures and tastes, from numbing peppercorns to sweet, airy buns, and find delightful relief in unexpected places.
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Paula and Henry embarked on an ultimate food tour in Chongqing, a city renowned as one of the planet's biggest food destinations. Their culinary adventure began with crispy pork skewers, famously dubbed "ghost crispy pork." Despite a long queue, the skewers, when requested non-spicy, offered a delightful crunch and warmth, with a subtle hint of Sichuan peppercorns that provided a mild numbing sensation, though they noted a potential for a sauce or extra salt to enhance the flavor.
Next, they indulged in freshly steamed buns, trying both a pork bun and a meat with egg yolk variation. The pork bun was praised for its juicy, tender filling reminiscent of braised pork belly, melting in the mouth. The meat with egg yolk bun was equally appreciated, with the salted egg yolk adding a distinct and delicious flavor. The ladies preparing these buns worked tirelessly, steaming them in batches to meet the constant demand.
Their journey continued with grilled skewers served in cups, where they opted for non-spicy squid tentacles and potatoes. The squid tentacles were seasoned with rock salt and a hint of Sichuan, offering a pleasant chewiness. The potatoes, described as sweeter and more yam-like than regular ones, were a hit, though a touch more salt would have been ideal. The fresh preparation of these skewers, cooked to order, was a notable aspect.
A stop at a bakery introduced them to a "coffee bun" and "kaya toast." The coffee bun, a soft, airy delight with a crunchy top and a custard filling, was a standout favorite, described as pillow-like and buttery. The kaya toast, while featuring a full stick of butter and kaya spread on thin toast, was deemed just okay, with the bun ultimately being the preferred item.
They then sampled seasoned crispy potatoes, coated in a sauce with pork floss, seaweed, and mayo (later identified as ketchup). These potatoes offered a satisfying crunch and soft interior, a different texture compared to the earlier roasted potatoes.
To quench their thirst and refresh their palates, Paula and Henry tried a popular yogurt mango drink, a refreshing concoction with mango and pomegranate bits.
The adventure took a spicy turn with hot and sour noodles, a Chongqing signature dish. This glass noodle dish, packed with minced pork, cilantro, peanuts, and a generous amount of chili sauce, proved to be intensely spicy, overwhelming Henry's palate and causing a burning sensation. The Sichuan and chili peppers delivered a powerful kick.
Seeking relief, they found solace in ice cream sandwiches from the same bakery that made the earlier buns. The soft, toasted bun paired with cold ice cream provided immediate relief, with the matcha flavor being a particular favorite.
Concluding their food tour, they discovered a humble eatery serving classic beef noodles. This soupy, non-spicy dish with braised beef and soy egg was hailed as one of the best meals of their trip, a perfect comforting end to their day of intense flavors and culinary exploration.
FAQs (From the traveler's perspective)
- Q: What were the crispy pork skewers like?
- A: They were called 'ghost crispy pork,' served in a paper bag with sticks. We asked for non-spicy, and they were really crispy, warm, and not too oily, with a subtle Sichuan peppercorn flavor.
- Q: What were the buns like?
- A: We tried a pork bun and a meat with egg yolk bun. The pork bun was juicy and tender, like braised pork belly. The meat with egg yolk had a great flavor, possibly with salted egg.
- Q: How spicy were the hot and sour noodles?
- A: Extremely spicy! I thought 'hot' meant temperature, but it was the chili peppers. My mouth was on fire, and my lips felt swollen. It's a signature Chongqing dish, so be warned!
- Q: What helped with the spicy noodles?
- A: Ice cream! We got ice cream sandwiches, and the coldness combined with the soft, toasted bun was incredibly relieving for my burning mouth.
- Q: What was the best meal of the day?
- A: The classic beef noodles we had at the end of the day were probably one of the best meals. It was a comforting, non-spicy braised noodle soup with soy egg.
