Maodu hotpot, stir-fried beef shreds, fish-flavored pork shreds, kung pao chicken, husband and wife's lung slices, Mapo tofu, Dongpo elbow, Sichuan style pork, fish head with chopped peppers, stir-fried pork with peppers, Xiangxi Waicai, pot belly strips, ginger and spicy snakes, crayfish with different flavors, Huarong dumplings, stir-fried shrimps with hot peppers, boiled fish with preserved eggs with green peppers and soaked fish intestines.

Maodu hotpot, stir-fried beef shreds, fish-flavored pork shreds, kung pao chicken, husband and wife's lung slices, Mapo tofu, Dongpo elbow, Sichuan style pork, fish head with chopped peppers, stir-fried pork with peppers, Xiangxi Waicai, pot belly strips, ginger and spicy snakes, crayfish with different flavors, Huarong dumplings, stir-fried shrimps with hot peppers, boiled fish with preserved eggs with green peppers and soaked 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 been popular in the city.

Dried shredded beef: Dried shredded beef is a medicated diet based on beef.

Fish-flavored shredded pork: Fish-flavored shredded pork is a famous dish in Sichuan Province. This dish is made of 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 is said to be inspired by shredded pork with pickled peppers.

Kung pao chicken: kung pao chicken, a famous traditional dish, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

Husband and wife lung slices: Husband and wife lung slices are a traditional famous dish in Chengdu, Sichuan Province, belonging 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 the main ingredients, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.