The Chongqing specialties, Hui Pot Pork and Fatty Pot Pork are both very representative dishes, but there are still some differences between them.

Huilan Pork is a classic dish in Sichuan cuisine, which is made with pork as the main ingredient, plus pickled chili peppers, green garlic, bean paste and other seasonings. There are two ways to cook pork: one is to mix the sliced pork with green onion, ginger, cooking wine, etc. and then stir-fry it in a pot, and then add the pickled red chili pepper and bean paste to stir-fry it well; the other is to blanch the sliced pork in boiling water first, and then add various seasonings to cook it. The characteristics of the pork in the return pot are fat but not greasy, spicy and tasty, with a salty, fresh and spicy flavor, which is a classic in Sichuan cuisine.

Fat Pot Pork is an old traditional Chongqing dish, which is also made with pork as the main ingredient and stir-fried with seasonings such as garlic, chili peppers, bean paste and dark soy sauce. The cooking method is to cut the pork into small pieces, then blanch and cook it in a casserole dish until it is eight years old, then add garlic cloves, chili peppers, bean paste, soy sauce and other flavorful ingredients, and finally drizzle it with cooked oil. Fatty pot meat is characterized by fresh spiciness and strong aroma, crisp and tender texture, and is one of the common side dishes in Chongqing hot pot.

Overall, both Hui Pang Pork and Fatty Pot Pork are very distinctive traditional Chongqing dishes, and they have their own distinctive practices and flavors, but they are both very tasty.