1. Chongqing cuisine

Chongqing cuisine, also known as Chongqing cuisine, belongs to the Xiahebang cuisine of Sichuan cuisine. It is mainly based on the dishes in Bayu area. Chongqing cuisine is characterized by distinctive flavor, orderly order, and emphasis on hemp, spicy, fresh, tender and hot. It is widely loved by the public. ?

in terms of flavor types, besides the typical spicy flavor, it also includes litchi spicy flavor, fish flavor, homely flavor, strange flavor, pepper hemp flavor, tangerine peel flavor, burnt spicy flavor, red oil flavor, salty flavor, pure sweetness, ginger juice flavor, garlic paste flavor, five flavors, smoked flavor, bad flavor, soy sauce flavor, mustard flavor and soy sauce flavor.

2. Sichuan Opera

Sichuan Opera, commonly known as Sichuan Opera, is mainly popular in the Han nationality areas in the four provinces and cities of Sichuan, Chongqing, Yunnan and Guizhou in the southwest of China. It is a traditional opera that combines five kinds of vocal art, namely, Gaoqiang, Kunqu, Huqin (namely, Pihuang), Tanopera (namely, Bangzi) and Sichuan folk lantern opera. ?

Sichuan Opera is one of the traditional operas of Han nationality, which is popular in eastern and central Sichuan, Chongqing and parts of Guizhou and Yunnan.

Sichuan opera facial makeup is an important part of Sichuan opera performing arts, and it is an artistic treasure created and passed down by Sichuan opera artists in past dynasties.

3. Chongqing Hot Pot

Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is one of the traditional food styles 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 hairy 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 of Chongqing". This selection was made according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.