Chongqing cuisine belongs to Sichuan cuisine and is characterized by spicy and sour aroma, especially spicy. Chongqing’s cuisine is just like Chongqing’s geography, with mountains and rivers that can swallow up everything. Chongqing's twice-cooked pork is a bit crispier, and the seasoning is much stronger. The overall feeling is more enjoyable. However, this taste is generally not noticeable to outsiders. Chongqing people like excitement and have a lawless and straightforward culture. Eaters don't stick to conventions, and chefs don't like to cook according to recipes, so they often try out various new dishes. These new dishes are usually created by chefs without formal training. When stir-frying twice-cooked pork, some restaurants in Chongqing put dried tofu, some lettuce heads, and some cabbage. Anyway, the cook can put whatever he likes. As for the selection of seasonings, there are even more tricks.

But I think everyone likes it if it is delicious.