Chongqing cuisine, also known as Chongqing cuisine, belongs to Xiahe cuisine of Sichuan cuisine. Mainly based on the dishes 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 has become the style of all kinds of dishes and is widely loved by the public. ?

In terms of flavor types, besides the typical spicy flavor, it also includes litchi flavor, fish flavor, home-cooked flavor, strange flavor, pepper sesame flavor, Chenpi flavor, burnt spicy flavor, red oil flavor, salty flavor, pure sweet flavor, ginger juice flavor, garlic flavor, spiced flavor, incense, bad flavor, sauce flavor, sesame sauce flavor, mustard flavor, soy sauce flavor and sour and sweet flavor.

2. Sichuan Opera

Sichuan Opera, commonly known as Sichuan Opera, is mainly popular in the Han areas of Sichuan, Chongqing, Yunnan, Guizhou and other provinces in southwest China. It is a traditional opera that combines five vocal arts, namely, Gao Qiang, Kunqu Opera, Huqin (that is, Pihuang), Tanxi (that is, 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.

The facial makeup of Sichuan Opera is an important part of the performing arts of Sichuan Opera, and it is an artistic treasure jointly created and inherited by Sichuan Opera artists in past dynasties.

3. Chongqing hotpot

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of the traditional ways of eating in China. It originated from Jialing River in Chongqing in the late Ming and early Qing Dynasties. This dish is also a wide range of catering methods for dock boatmen such as Chaotianmen. Its main raw materials are tripe, pig yellow throat, duck intestines and cow blood.

20/kloc-In May of 0/6, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.