The folk name of Chongqing cuisine is 1. Chongqing cuisine is an important part of Sichuan cuisine, which belongs to Sichuan cuisine and is one of the three branches of Sichuan cuisine. Chongqing cuisine with Xiahebang flavor, Shandong cuisine with Xiaohebang flavor and Rong cuisine with Shanghebang flavor constitute three major local flavor schools and three major branch cuisines of Sichuan cuisine. Chongqing Municipal Commission of Commerce took the lead in compiling Chongqing Food Standard System, Chongqing Food Terminology and Definitions, and the first batch of 12 Chongqing Food Cooking Technical Specifications, which have been approved and put on record by the National Standards Committee and officially released. Before the standard was passed, Chongqing cuisine was classified as Sichuan cuisine, which was called Chongqing-style Sichuan cuisine by the people. Chongqing cuisine is generous and rough, which is famous for its fast renovation, bold materials and not rigid in materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. In recent years, Chongqing cuisine has swept the country. In fact, the main dishes of many Sichuan restaurants in China are mostly Chongqing-style dishes.