1. Husband and wife’s lung slices: Husband and wife’s lung slices are bright red in color, soft and tender in texture, and taste spicy and fragrant. The view is green, red and green, and the Jin River is undercurrent. A large celadon plate of freshly mixed lung slices was brought to the table. The red oil was rich in color and the color was translucent. When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and glutinous, smooth, crispy and soft, and tender.

2. Nanshan Shui Chicken: cold dish, spicy flavor. The emphasis is on seasoning, rich in seasonings, spicy, fragrant, tender and refreshing. Cooking method: boil, stir. This dish is one of the famous dishes in the Nanshan area of ??Chongqing City. It is also called Nanshan Spring Chicken. The choice of main ingredients is very particular. It must be a domestically raised native rooster. It is known as "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River." .

3. Sichuan tripe with red oil: It is a famous Han dish and belongs to Sichuan cuisine. It has a bright appearance, a salty and spicy taste, tender and crispy, and has the characteristics of tonifying deficiency, strengthening the spleen and stomach, and being rich in protein. Cook the pork belly and let it cool, then cut it into 6 cm long filaments. Mix it with various ingredients. Pour in the sauce made from minced garlic, red oil and other seasonings and mix well. Sprinkle with white sesame seeds and coriander and serve on a plate. That’s it.