It is said that mala Tang originated from the banks of the Yangtze River. At first, it was boatmen and trackers who invented the method of eating mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, light a fire on the bucket, add vegetables to the pot, if there are no vegetables, take local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, and then rinse them, which will taste after eating. Riverside is a convenient cooking custom. This is the origin of mala Tang. In fact, there are not many mala Tang in Chongqing now, mainly because there are famous hot pots in Chongqing. Hot and sour powder is a traditional snack widely circulated in rural areas of Chongqing. Because of its low price and good quality, it has long been loved by people. Hot and sour powder is mainly made of sweet potato powder, which is divided into two types: one is "gouache", which is made of sweet potato starch; The other is "dry powder", that is, "dry powder strips" processed into vermicelli.

Because the hot and sour powder made of dry powder strips is simple and convenient, the production method of "dry powder" is widely used in China. Among them, Haoyoulai Hot and Sour Powder is the most famous in Haochi Street on Bayi Road. Dandan Noodles is the local snacks of Chongqing. It is said that Dandan Noodles has a history of 150 years. In the past, there were vendors selling spicy noodles in Chongqing. They carried the burden and knocked on bamboo sticks to sell along the street. At one end of the burden is a stove and a square pot. The pot is divided into two compartments, one for cooking noodles and the other for cooking fresh soup. The other end is equipped with noodles, condiments and bowls and chopsticks. People call this kind of noodles sold along the street "Dandan Noodles". Features: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor features: spicy, fresh and fragrant, with rich juice. Main efficacy: Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia.