Chongqing hot pot, Chongqing Xiao noodles, spicy pot, hot and sour powder, aged dough twists, grilled fish, Maoxuewang, etc.

1. Chongqing Hot Pot

Chongqing Hot Pot, also known as beef tripe hot pot or spicy hot pot, is a traditional way of eating in China, which originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, pig yellow throat, duck intestines, beef blood, etc.

2. Chongqing small noodles

Chongqing small noodles are one of the four characteristics of Chongqing; Belonging to the category of Chongqing noodles, it is a characteristic traditional snack originated in Chongqing, belonging to Chongqing cuisine. Chongqing noodles are the simplest kind of Chongqing pasta, which is a traditional pasta generally accepted by Chongqing citizens as southerners. Because of its unique taste, it is famous for its spicy taste and has become famous all over the country in recent years.

3. Spicy balsamic pot

Spicy balsamic pot is a kind of food, which originated in Jinyun Mountain, Chongqing, and merged with local spicy flavors in Sichuan and Chongqing. Spicy balsamic pot originated from Tujia flavor, which is a common practice of local people and is characterized by hemp, spicy, fresh, fragrant, oily and mixed.

4. Chicken pot

Roasted chicken is a special dish in Chongqing and Sichuan. It is called roasted chicken instead of roasted cock because the cock is called cock in Chongqing dialect.

5. Hot and sour powder

Hot and sour powder originated from the southwest folk, and it was made from local hand-made sweet potato powder, which was named after its outstanding sour and spicy taste.

6. Chen Mahua

Spicy Mahua, Chongqing flavor, combines sweetness, hemp and spicy, with endless aftertaste; Honey twist, pure taste.

7. Grilled fish

Grilled fish, a special food originated in Wuxi County, Chongqing, but developed in Wanzhou, is a delicious and nutritious flavor snack, which combines three cooking techniques of pickling, roasting and stewing, and fully draws lessons from the characteristics of traditional Chongqing cuisine and Chongqing hot pot materials.