Maodu hotpot, stir-fried shredded beef, fish-flavored shredded pork, kung pao chicken, pork slices for husband and wife, Mapo tofu, Dongpo elbow, Sichuan-style pork, chopped fish head, stir-fried shredded Chinese prickly ash, western Hunan cuisine, pot cover strips, ginger and spicy snakes, crayfish with different flavors, Huarong jiaozi, fried shrimps with peppers, boiled fish with green peppers, and pickled fish intestines.

Maodu hotpot, stir-fried shredded beef, fish-flavored shredded pork, kung pao chicken, pork slices for husband and wife, Mapo tofu, Dongpo elbow, Sichuan-style pork, chopped fish head, stir-fried shredded Chinese prickly ash, western Hunan cuisine, pot cover strips, ginger and spicy snakes, crayfish with different flavors, Huarong jiaozi, fried shrimps with peppers, boiled fish with green peppers, and pickled fish intestines.

Maodu Hotpot: Chongqing Maodu Hotpot is a local traditional dish in Chongqing and Sichuan Province, which is the most famous in Chongqing and belongs to one of Chongqing Hotpots. By the middle of Qing dynasty, it had become popular in cities.

Dried beef: Dried beef is a medicated diet with beef as the main raw material.

Fish-flavored shredded pork: Fish-flavored shredded pork is a famous dish in Sichuan Province. This dish is pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.

Kung pao chicken: kung pao chicken is a traditional famous dish, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices. The origin of this dish is related to the soy sauce chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

Husband and wife lung slices: Husband and wife lung slices are a traditional dish in Chengdu, Sichuan, which belongs to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.