Bean curd rice

Bean curd rice is a popular meal among the common people in Sichuan and Chongqing. Different from the tofu flower in the Lingnan region, the bean curd in Chongqing is slightly harder and less loose, and often replaces the position of rice and is eaten as a side dish.

There is a taste debate on the Internet about "sweet in the south and salty in the north", but Chongqing, which is located in the southwest zone, is at odds with the "sweet party" in the southern camp in terms of bean curd. In various soybean flower restaurants, chili oil, kimchi, and roasted white (button meat) are common pairings with bean curd. When many people dine, there are also home-cooked dishes such as kung pao chicken, fish-flavored shredded pork, pickled pepper pork liver and other home-cooked dishes to help the bean curd, and the spicy elements are full and throughout.

At present, the more famous bean curd restaurants in the city include Dianjiang stone grinding bean curd, Tikan bean curd and fish winter rain bean curd and so on. Most of them are long-established shops that have not yet been transformed by the development of the city to cater to tourists. Therefore, bean curd rice has long played a hidden role and is largely hidden in Chongqing's food scene.

The price of bean curd rice is not high, generally about 3 yuan per serving, and the restaurant dishes are mostly launched at the price of big-name stalls, and the per capita consumption can basically be controlled within 50 yuan.