Chongqing cuisine belongs to Sichuan cuisine, which is hot and sour, especially spicy. Chongqing's food is like Chongqing's geography, like mountains and rivers, and there is a tendency to devour everything. Sichuan-style pork in Chongqing is a little crispy, but the seasoning is much tougher, and the overall feeling is more pleasant. However, this smell is generally not felt by outsiders. 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. These new dishes are generally created by Jianghu chefs without formal training. Stir-fried pork, some restaurants in Chongqing put dried tofu, some put lettuce heads, and some put cabbage. Anyway, the chef can put whatever he likes. As for the choice of seasonings, it is even more varied.

But I think only delicious food, everyone likes it.