Food is an unforgettable memory of a place and a cultural imprint of a city. The culinary culture of Kaizhou has a long and rich history. The booming development of the food industry boasts numerous Chongqing famous dishes, Chongqing landmark dishes, and national Chinese specialty cuisine brands. Among the top ten famous dishes in Kaizhou, which one do you love the most? Let's go to a feast of taste buds together~

Kaizhou Sausage

The history of making sausages by Kaizhou people dates back to ancient times. It is said that since the establishment of Kaizhou as a prefecture and county in the first year of Wude in the Tang Dynasty, Kaizhou people have taken advantage of the special winter climate at the southern foot of Bashan to secretly make sausages that are fragrant and easy to store.

Ten Big Bowls in Kaizhou

The Ten Great Bowls of Kaizhou, as a dietary custom for the Kaizhou Youth League New Year's Eve dinner, have been passed down for thousands of years, meaning "perfect and perfect". The dishes in the top ten bowls are: Kaizhou Touwan, noodle chicken, elbow, lump fish, Koutiao, bean curd balls, steamed noodles, fried bones, Twice cooked pork, Sichuan soup, etc.

Kaizhou Large Mixed Steaming

This dish has a long history in Kaizhou. As early as when Huguang was filling Sichuan, the second largest market town in Kaizhou, Linjiang, had a tradition of steaming with only one dish on the table. This unique cooking method allows the flavors of various ingredients to blend together and form a delicious dish.

Tonic Diet Roast squab Soup

As the saying goes, 'One pigeon beats nine chickens.' Eating pigeon meat is nourishing and has a long history. It is cooked with gastrodia elata, codonopsis pilosula, wolfberry and other Chinese medicinal materials for several hours. The soup tastes fresh and sweet, and the pigeon meat is tender and smooth. The Tonic Diet Roast squab soup has become a popular Tonic Diet.

Joyful Head

It is said that when Kaizhou was set up in the Tang Dynasty, Sister Wen of Hengjiezi gave birth to twins because of her daughter-in-law. She rubbed rice dumpling noodles into strips, fried them, and dressed them with sugar, creating a red, refreshing, fragrant and sweet happy head. Nowadays, Happy Head has become a hot selling fast food item on the streets and alleys of Kaizhou.

Stir fried dried tofu in purple water

Zishui dried tofu sticks to the traditional production techniques, such as stone milling, pressing, and brine processing, to completely retain the rich flavor of beans, dense, fresh, and tenacious.

Pepper and sesame beef

It is said that this dish originated in the Qing Dynasty. Every year, when Kaizhou Juzi went to Beijing to take exams, his relatives specially made chewy, spicy, and sweet Sichuan pepper beef to keep the students hungry and energetic on the way. This dish not only embodies the wisdom of the people of Kaizhou, but also showcases their love for food.

Shengshan Osmanthus Chicken

Guihua Chicken is a rural free range chicken in the Guihua Forest of Shengshan Botanical Garden, which feeds on insects, osmanthus flowers, grains, and other miscellaneous crops in the forest. It has a natural ecology, tender meat, delicious taste, and rich nutrition.

Mother in law wrapped noodles

Kaizhou Laoqinniang Baomian is said to have originated during the Kangxi period of the Qing Dynasty. This dish is filled with beef, with thin skin and ample filling, and is seasoned with Kaizhou's unique mountain pepper, making the whole dish delicious and leaving a lasting impression.

Mountain pepper cold water fish

Using cold water fish from ecological aquaculture in Kaizhou as raw material, slice our own kimchi and stone ground tofu at the bottom, then put the fresh fish slices into a cauldron, add mountain pepper picked from the mountains, boil and eat immediately.

There is a wide variety of delicious food in Kaifeng

Welcome everyone to taste authentic cuisine

Appreciate the beautiful scenery!