As follows:

1. Chongqing Maodu Hotpot

Chongqing Maodu Hotpot is a famous local traditional dish in Chongqing City and Sichuan Province, and Chongqing is the most famous. It is a famous hotpot in Chongqing. By the middle of the Qing Dynasty, it had become popular in the city. Chongqing hot pot, which represents the characteristics of Chongqing's food culture, is famous for its unique flavor and way of eating, the spicy aroma of the authentic Sichuan style, the freshness, tenderness and crispiness of the hot pot, and its delicious flavor, which spreads everywhere.

2. Boiled fish

Poached fish is also called boiled river fish and boiled fish fillet. It was first popular in Cuiyun Township, Yubei District, Chongqing City. Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. The predecessor is actually hot pot fish from Chongqing. It was first launched for driver friends and became very popular.

3. Maoxuewang

Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in Chongqing and Southwest China. It is a famous traditional dish. This dish is made by boiling raw blood and eating it immediately, with tripe offal as the main ingredient, hence its name.

4. Spicy Chicken

Spicy chicken is a classic traditional dish in the Sichuan and Chongqing regions, among which Chongqing spicy chicken is the most famous. It is generally made with chicken as the main ingredient, plus onions, dried chilies, Sichuan peppercorns, salt, pepper, MSG and other ingredients. It is rich in nutrients and delicious. Although it is the same dish, each place has its own characteristics.

5. Pickled fish

Pickled fish, also known as sour fish, is a classic dish originating from Chongqing and is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Jianghu cuisine in Chongqing.