The predecessor of "Chongqing cuisine" can be traced back to ancient times, but especially during the Anti-Japanese War in the 1930s, Chongqing, as the center of China's capital country and the center of Asia, saw a large influx of officials and businessmen into Chongqing. At the same time, a group of highly skilled chefs arrived. In addition to bringing their own specialties, these chefs also boldly reformed local folk dishes and made them popular. Chongqing cuisine is based on this local cuisine, absorbs cooking techniques from various schools, and gradually develops, thus forming a cuisine that represents local characteristics. After 70 years of creation, Chongqing cuisine, coupled with the rapid development of Chongqing after direct control, has become the brightest star in the cuisine. Today's Chongqing cuisine carries forward the spirit of local cultural creativity and innovation, and continues to improve and improve. It has become the mainstream of national catering cuisine. From the perspective of so-called traditional dishes, there is a dazzling array of exquisite dishes, each of which is mouth-watering. The most typical, representative and influential ones are the "Romance of the Three Kingdoms Banquet" (also known as the "Three Kingdoms Banquet", "Three Kingdoms Feast") and other more than 20 dishes created by senior Chongqing chefs Series of dishes. Among them, the large landscape white platter "Autumn Moon and Spring Breeze" with cold dishes is named after the opening words of "The Romance of the Three Kingdoms". It has an elegant style, fresh color, vivid shape and profound meaning. It is the best platter. There are more than 10 hot dishes such as "One-third of the world", "Fire Red Cliff", "Meng De Shizhi", etc., all of which are excellent. The 2 desserts and 8 cold cuts are all delicious. In 2000, Chongqing's "Three Kingdoms Banquet" went to Taipei and Macao to participate in exhibitions and competitions, and won first place in both events, causing a sensation in the local area and really adding luster to Chongqing chefs and Chongqing cuisine. Today, Chongqing's catering industry has worked hard to innovate, and Chongqing cuisine has shown its own unique side. Many restaurants have clearly displayed the sign of "Chongqing cuisine", which mainly highlights the strong and thick taste, extreme flavors, and spicy food. Mainly to stimulate taste buds to the maximum extent. On the big stage of "Chongqing Cuisine", what can be seen and felt should be the amazement and surprise that food culture brings to everyone. From unexpected, exciting to unforgettable, this process is the best appreciation of "Chongqing cuisine". After Chongqing was restored to a municipality directly under the Central Government (the third direct administration), the Chongqing area created an independent cuisine consisting of Chongqing cuisine and Jianghu cuisine, spring water series, represented by spring water chicken, hot pepper series, represented by hot pepper rabbit, etc.

The "Chongqing Cuisine Standard System", "Chongqing Cuisine Terms and Definitions" and the first batch of 12 Chongqing Cuisine cooking technical specifications compiled by the Chongqing Municipal Commerce Commission[1] have been reviewed and filed by the National Standards Committee, and Officially released. It is reported that the Chongqing Chongqing Cuisine Standard System is the second local cuisine standard system in the country to be registered with the National Standards Committee after the Shandong Shandong Cuisine Standard System.