There are Chongqing hot pot, boiled fish, salt and pepper sesame cake, Yubei pear orange, Luoqi floating bean curd, etc. 1. Chongqing Hot Pot: Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, originated from the catering mode of boatmen at the Jialing River and Chaotianmen Wharf in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly beef Maodu, pig yellow throat, duck intestines and beef blood. Due to the influence of Chongqing hot pot, hot pots in all parts of Sichuan gradually flourished, making the origin of Sichuan hot pot more abundant.

The cuisines in Yubei District include Chongqing hot pot, boiled fish, salt and pepper sesame cake, Yubei pear orange, Luoqi floating bean curd and so on.

1. Chongqing Hot Pot: Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, originated from the catering mode of boatmen at the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly beef Maodu, pig yellow throat, duck intestines and beef blood. Due to the influence of Chongqing hot pot, hot pots in all parts of Sichuan gradually flourished, making the origin of Sichuan hot pot more abundant.

2. Pear orange in Yubei: Yubei District of Chongqing has a long history of citrus cultivation and is endowed with unique natural resources and ecological conditions. It is one of the most suitable ecological zones for citrus in China. Pear orange is the main variety of citrus in Yubei District, so it is named because of its shape. The fruit of this variety is large, with an average single fruit weight of 221g. Beautiful appearance, deep orange to orange red fruit, unique fruit shape, pear-shaped or inverted oval; High quality inside, tender pulp, moderate sweetness and sourness, rich juice and little or no stones.

3. Boiled fish: originated in Yubei area of Chongqing. Also known as "boiled fish in river water". Seemingly primitive, the actual workmanship is exquisite. Fresh and vigorous live fish are selected, and the effects of pepper in keeping out the cold, benefiting qi and nourishing blood are fully exerted. The cooked meat will not be tough at all, and the taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of the fish, but also keeps the fish fresh and tender. A dazzling array of red peppers is eye-catching, spicy but not dry, hemp but not bitter.

4. Salt and pepper sesame cake: Sesame cake is an authentic Sichuan dish with a long history. In addition to the characteristics of thin skin, rich heart and delicious taste, the salt-pepper sesame cake contains pepper and salt, which has become a special flavor of pure sweet, slightly hemp and slightly salty, and is a famous product in Sichuan.

5. Float beancurd on Luoqi water: "Float on water" is made directly in a porcelain bowl, and a piece of beancurd is half-floated and half-lying in an earthenware bowl, softly emitting bursts of hot air. The eating method of "floating on the water" is also very particular. If you want to eat this tender bean curd that is scattered in your mouth, it will take some effort.