Chongqing cuisine, that is, Chongqing cuisine. It is a dish widely circulated in Bayu area. Chongqing cuisine is characterized by distinctive flavor and orderly order, with hemp, spicy, fresh, tender and spicy as the main ingredients. It was changed and used, and finally became a style with various flavors, which was widely loved by the public.

Chongqing is surrounded by mountains and rivers with convenient transportation and crowded people. The characteristics of Chongqing cuisine are that it can absorb the strengths of various places, dare to innovate and adapt to the needs of different customers. As early as the early years of the Republic of China, "Taolechun" restaurant was able to host high-grade sea cucumber banquets, and "Liuchunge" and "Jiuhua Garden" could produce more than 200 kinds of large barbecue seats, shark fin seats and Manchu banquets.

Cordyceps duck, shell hen, pigeon egg with bamboo ginseng and roast suckling pig are the first in Chongqing. At the same time, low-end restaurants serving steamed pork, boiled pork, fried pork intestines and tofu pudding are also dotted with customers. Because of the rich aquatic products, Chongqing chefs are good at cooking fish. Dry-roasted rock carp, silver carp with watercress, shark's fin with minced chicken and squid with sauerkraut are all their specialties. ?