Chongqing cuisine is called Chongqing Sichuan cuisine by the outside world, and it is more focused on spicy taste. But Chongqing people prefer to call it "Chongqing Jianghu dishes".

When it comes to Chongqing cuisine and Chengdu cuisine, mainlanders may not understand it. Aren't they all Sichuan dishes? In fact, the big ones look similar, and the varieties of dishes are similar. But in the eyes of people in this province, it is very different. Chefs in Chengdu and Chongqing will be very different even if they cook the same dishes.

Sichuan cuisine Sichuan cuisine is softer than the first gold medal of Sichuan cuisine, with moderate sugar, vinegar, pepper and noodle sauce, and the overall feeling is more palatable.

Chongqing people like to be lively, and there is a lawless straightforward culture in it. Eating is unconventional, and chefs don't like to cook according to recipes, so they often indulge in all kinds of new dishes.

Chengdu people like elegance in life, and there is a flowing petty bourgeoisie culture in it. Pay attention to the authenticity of the guests, and the chef dare not neglect them. A Chengdu chef is very particular about meat selection, slicing, ingredients and cooking time. Every restaurant wants to claim that its chef is a formal graduate of Sichuan University. Chengdu cuisine is more elegant, more refined and more refined.