1. Vegetables: broccoli, coriander, wax gourd, yam, cabbage, lettuce, oil wheat, baby cabbage, chrysanthemum, potato, sweet potato, lotus root, bamboo shoot, kelp and so on.

2. Bean products: Common products include dried bean curd, bean skin, oily bean curd, bean sprouts, mung bean sprouts, fresh bean curd, yuba, frozen bean curd, etc.

3. Mushrooms: Common mushrooms, Pleurotus ostreatus, auricularia auricula, Flammulina velutipes, Agrocybe aegerita, etc.

4. Staple foods: common ones are hot pot powder, instant noodles, vermicelli, handmade noodles, etc.

Chongqing chafing dish, also known as beef tripe chafing dish or spicy chafing dish, is one of the traditional ways of eating in China. It originated from the Jialing River in Chongqing in the late Ming and early Qing dynasties. This dish is also an extensive way of catering for boatmen in Chaotianmen, etc. Its main raw materials are beef tripe, yellow throat of pigs, duck intestines, and beef blood. In May, 2116, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols in Chongqing". This selection was made according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.