1. Chongqing Hot Pot There are hot pot restaurants all over the streets and alleys of Chongqing. No matter spring, summer, autumn or winter, hot pot restaurants are always packed!

Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating.

Chongqing hot pot originally originated from the extensive catering style of boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, pig throat, duck intestines, beef blood, etc.

2. Chongqing noodles Chongqing noodles are one of the four major characteristics of Chongqing and belong to the category of Chongqing noodles.

Chongqing noodles are a special traditional snack originated in Chongqing and belong to Chongqing cuisine.

The most important criterion for Chongqing people to evaluate the quality of noodles is the condiments. The condiments of noodles are the soul of them.

The small noodle family is rich in variety and varied, forming individually customized tastes.

The Chongqing noodles with chili oil are bright red in color, spicy but not dry, and have a mellow aroma. The combination of vegetables and peas inside makes the noodles no longer monotonous and makes people have endless aftertaste.

3. Shancheng Xiaotangyuan Shancheng Xiaotangyuan is a unique traditional snack in Chongqing. Shancheng Xiaotangyuan is famous for its small size, thin skin, large filling, sweetness and glutinousness.

Grind the glutinous rice into rice pulp, dry it in the sun, knead it evenly, wrap it with sweet stuffing, and cook it.

Its characteristics are as white as jade beads, the skin is thin and transparent, and the filling can be vaguely seen. It is sweet and soft, making people unable to bear to eat it but unable to resist its delicious taste.

You can taste it at the Bayi Food Street in Jiefangbei.

4. Spicy Chicken Spicy Chicken is a classic traditional dish from the Sichuan and Chongqing regions. There are many ways to make spicy chicken, and different preparation methods will have different tastes.

This dish is a favorite among locals and is mainly made with chicken, dried chili peppers, peppercorns, cooking wine and other seasonings.

A plate of spicy chicken with red peppers and a handful of sesame seeds is mouth-watering. The chicken tastes crispy on the outside and tender on the inside, spicy and fragrant, and fragrant and numb.

5. Maoxuewang Maoxuewang is one of the originators of Jianghu cuisine in Sichuan and Chongqing, and is also a specialty of Chongqing.

Maoxuewang uses duck blood as the main ingredient and is mainly boiled. Various meat and vegetable dishes can be cooked in it. It is a delicious and cheap delicacy.

Maoxuewang's soup is bright red, spicy and fragrant, and has a rich flavor. Eating Maoxuewang is the best way to open up your taste buds.