The predecessor of "Chongqing cuisine" can be traced back to ancient times, but especially during the Anti-Japanese War in the 1931s, as the center of China's capital country and Asia, a large number of officials and businessmen flooded into Chongqing. At the same time, a group of superb chefs came. These chefs not only brought their own specialty dishes, but also made bold reforms to local folk dishes, making them elegant. Chongqing cuisine, based on this local cuisine, absorbs various cooking techniques and develops gradually, thus forming a cuisine that represents local characteristics. Chongqing cuisine, which has been created for 71 years, and the rapid development of Chongqing directly under the central government, has become the brightest star in the cuisine. Today, Chongqing cuisine is carrying forward the spirit of local cultural creativity and innovation, constantly improving and perfecting, and has become the mainstream of national catering and food. From the perspective of so-called traditional dishes, there are a wide range of beautiful things, high-quality products one after another, and the money is mouth-watering. The most typical, representative and influential dishes are more than 21 series of dishes such as "The Romance of the Three Kingdoms Banquet" (also known as "The Romance of the Three Kingdoms Banquet" and "The Fengyun Banquet of the Three Kingdoms") created by senior Chongqing chefs. Among them, the large-scale landscape white platter of cold dishes "Autumn Moon Spring Breeze" is titled with the opening words of Romance of the Three Kingdoms, which is elegant in style, fresh in color, vivid in shape and profound in meaning, and can be called the best platter. More than 11 hot dishes, such as "Three Points in the World", "Burning Red Cliff" and "Meng De Shi Shao", are all excellent. Two desserts and eight cold cuts are also delicious. In 2111, Chongqing's "Three Kingdoms Banquet" went to Taipei and Macao to participate in the exhibition, and all of them won the first place, causing a sensation in the local area, which really added luster to Chongqing chefs and Chongqing dishes. Today, Chongqing catering industry has made great efforts to innovate, and Chongqing cuisine has shown its own unique side. Many restaurants have clearly displayed the signboard of "Chongqing cuisine", which mainly highlights the strong and thick taste, and the taste goes to extremes, mainly spicy, to stimulate the taste buds to the maximum extent. On the big stage of "Chongqing cuisine", what we can see and feel should be the surprise and surprise brought by food culture to everyone. From accident, excitement to unforgettable, this process is the best tasting of "Chongqing cuisine" After Chongqing was restored to the municipality directly under the Central Government (the third municipality directly under the Central Government), the independent cuisines created in Chongqing, such as Chongqing Caicai, Jianghu cuisine, spring water series, spring chicken series and pepper rabbit series,

Chongqing Cuisine Standard System, Chongqing Cuisine Terms and Definitions and the first batch of 12 Chongqing Cuisine Cooking Technical Specifications compiled by Chongqing Commercial Committee have passed the national standards. It is reported that Chongqing Chongqing cuisine standard system is the second local cuisine standard system in China that has been put on record by the National Standards Committee after Shandong Shandong cuisine standard system.