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The Dazu Rock Carvings and statues are scattered over some 70 sites in Chongqing's Dazu County. The statues here are stylistically different from those at Yungang and Dunhuang, both of which were much earlier projects. Dating back to the Tang and Song Dynasties, the carvings at Dazu are purely Chinese in style, whereas earlier caves at Longmen, Dunhuang and Yungang have very obvious foreign influences.  Revealing Buddhist, Taoist, and Confucian influences, the Dazu carvings range from small, intimate statues dedicated by pious families to massive reclining Buddhas,  requiring hundreds of artisans.  A welcome break from Chongqings urban sprawl, the sites unfold over the idyllic scenery of rolling hills, placid farms and the red earth of the Sichuan Basin.

Of the two major sites for the carvinigs,  North Mountain is smaller and requires less time. It's believed that this was originally a military camp and that a general, perhaps hoping for good fortune in battle, commissioned the earliest statues. Although many of the statues have deteriorated over the centuries, there are a few that still remain in good conditions. Among the most notable is Nitch136,which depicts a saint riding a white elephant and the goddess of mercy, Guanyin.

Fortunately, this site is 2km from Dazu County and can be reached by a 30-minute walk from the bus station.  Atop the site, good views can be had of the surrounding countryside.

As one of Chinas "three furnace cities" Chongqing broils all summer with temperatures reaching the high 40 degree Celsius.  Although the winters rarely get very cold,  the fog can be quite heavy at times. Spring is comfortable, it's also when the orange blossoms bloom. Autumn, when the oranges are ripe, create a riot of colors along the riverbanks. The best time to travel is from March to June and from September to November.  Chongqings only real tourist area is down by the dock where local maps are sold and guided tours or cruise tickets are offered. The porters or "bangbangs", as locals call them, carry things from the docks to the ships and are notorious for agressive behavior. Be sure to set a clear price before they pick up your bags.

It will be a great shame if we leave Chongqing without tasting its spicy food.  Sichuan cuisine's history can be traced back to the Qin and Han dynasties, and became a major school of cooking during the Tang dynasty. When chili peppers were introduced to China during the Qing dynasty, Sichuan cooking developed into the modern spicy feast.  

As Chongqing lies in the heart of China's chili belt, local dishes are not for the timid tongue. Chongqing's specialty is the addition of the Sichuan peppercorn, which produces a numbing heat hence the many dishes have the prefix "mala", meaning numb and spicy. Many restaurants will tone down the spice count for tongues that have yet to be initiated.

The most famous Chongqing dish is a spicy hotpot called Mala Huoguo, a cauldron of red, bubbling soup in which diners cook raw meats and vegetables. The longer it simmers the spicier it gets and the custom is to save the leafy vegetables for last, watch out -- they pick up all the species.

If this sounds a bit too much, many restaurants also serve a Yuan-Yang hotpot, with one side red and the other a clear chicken broth. Many street vendors sell a cold noodle topped with cucumbers and drenched in a spicy sauce then sprinkled with chopped garlic. Barbeque is a popular way of cooking and can be less spicy.  Small rice dumplings in a hot soup are usually filled with sweet sesame paste. (Photo source: baidu.com) 

(CRIENGLISH.com)

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