"earth", "coarse" and "miscellaneous". Jianghu cuisine can form its own system, with its geographical scope, social soil and catering culture atmosphere. Chongqing's unique geographical environment and climate characteristics have contributed to the Chongqing people's eating custom of "respecting taste and good spicy flavor". With a large group of people who like spicy food and seek excitement, there will be a large number of food products that cater to their tastes. Sichuan cuisine is famous for its good investigation of spicy food. 81% of Jianghu dishes based on Sichuan cuisine are spicy, and a considerable part of them are evolved from hot pot. Modern Chongqing people are active in thinking, and they like to be unconventional in their diet, chasing after strange things, and taking eating feelings, flavors and spicy foods as the fashion. Where there is a new, strange and strange diet, it will become a hot spot. After the craze, people turn to other places. I heard that spicy chicken is "overbearing", and everyone is rushing to Geleshan; It is said that the crucian carp in the postal kiosk is at ease, and everyone is flooding into binjiang road. To be famous, a dish should not only be unique in itself, but also rely on the diners' beer, the public's "fried" cooking, which "fried" a dish, "fried" a street and "fried" a person. This is true of Laifeng fish, spicy chicken, beer duck, spring water chicken and post-office crucian carp.

The rise and fall of Jianghu cuisine is related to geography to a great extent. For example, the rise and fall of Laifeng fish is closely related to the change of geographical position of Laifeng town. Laifeng Town is located on the Laocheng-Chongqing Highway, which used to be the only way from Chongqing to Chengdu. Passengers and truck drivers like to "catch up with their meals" here, so Laifeng Town's diet has become a "yellow cake-whether to eat it or not, you have to eat it when you come", and Laifeng fish has really become a "fire". Now that Chengdu-Chongqing expressway has been completed, the repetitive position of Laifeng Town in traffic has changed, and the situation of Laifeng Fish is not the same. The catering industry has always been a keen industry. The ups and downs of its management and the evolution of schools always confirm the track of economic and cultural evolution and reflect the course of social and political changes. Therefore, its development in different historical stages is deeply branded with the signs of the times. The rich historical deposits in Chongqing have formed a unique food culture in Chongqing, which is based on the people. There were many immigrants in Chongqing's history, and the inward migration of immigrants promoted the development of Ba-Yu diet. In the late 1931s, due to the influx of a large number of foreign people, Chongqing gathered various flavors from all over the country. In the mid-1981s, Sichuan chefs traveled north and south, and Sichuan cuisine became popular. They learned cooking skills from all over the world and got to know new cooking materials. In the mid-1991s, major domestic cuisines and various foreign delicacies landed in Chongqing on a large scale, bringing brand-new management concepts and new cooking techniques. In the long-term communication with foreign food culture, Chongqing has formed the characteristics of Chongqing-style Sichuan cuisine, which is widely compatible and featured. It is this broad tolerance that gives Jianghu restaurants, whether traditional, authentic or folk, a relaxed living environment and a fair development space, which allows people to choose freely and practice the superior while preserving the inferior. Among the popular Jianghu dishes in Chongqing, there are native local flavor dishes in Chongqing, such as fish. There are also many "native places" that are local dishes from other places, such as silver carp from Qiuxi River from Zizhong, dog meat from Huajiang and fish from Wujiang from Guizhou, spicy Sichuan style pork from Wenzhou, spiced fresh meat from Mianzhu, and pockmarked rice from Xianglaokan from Chengdu. These dishes have been improved and marketed, and they are deeply loved by Chongqing citizens. The broad tolerance of Chongqing's food culture gives Jianghu dishes a stage for full expression. You can sing and I will go on stage, and the patterns are constantly being refurbished and the varieties are emerging one after another, which makes the development of Jianghu cuisine warm up and almost equal to authentic cuisine.

Being closely related to the commercial, economic and cultural forms in Chongqing, Chongqing's food culture shows a flexible style with quick response and many changes. In recent years, various local and foreign cuisines have rushed to Chongqing, which has promoted the development of Chongqing's catering industry. Even Chongqing-style Sichuan cuisine, a native of Chongqing, has widely absorbed the strengths of Jiangsu, Zhejiang, Guangdong, Hunan, fish cuisines, western cooking styles and oriental cuisines, breaking through the traditional style. For example, the application of wine and beer in cooking comes from western food, the cooking of steak and pork chop comes from western food, teppanyaki comes from Japan, the boiled cooking method comes from Cantonese food, and the casserole comes from Jiangsu and Zhejiang provinces.

Jianghu dishes were first developed in food stalls and small restaurants. Because of their characteristics, flavor, originality and unconventional, they catered to the consumption psychology of urbanites seeking novelty and novelty, and their prices were low, which was suitable for public consumption demand. They quickly became popular in Bayu and Chongqing, and many high-end hotels also put down their shelves to operate Jianghu dishes. In a sense, it is a strategic shift for the catering industry to adapt to the needs of the working-class consumer groups and the return of the catering market to popularization.