Chongqing specialtiesare: Chongqing small noodles, bean flowers, Mao blood Wanton, Chongqing hot pot, Shancheng small dumplings.

1, Chongqing small noodles

Chongqing small noodles is a specialty of Chongqing traditional snacks, spicy vegetarian noodles as the main, divided into two types of soup noodles and dry slip. Its ingredients are the soul of Chongqing noodles, a bowl of noodles all rely on seasoning flavor, seasoning, and then put into the boiled noodles, eat up strong and smooth, fragrant.

2, Douhua

Chongqing Douhua is a long history of folk snacks, made of soybeans, but added a lot of seasoning, eating delicious. Chongqing Bean Flower Rice is a specialty snack that is served with a bowl of rice and bean flower plus a dish of dipping sauce, which is made with pork foam, watery black beans, oil chili, soy sauce, minced ginger, chopped green onion and other ingredients.

3, Mao Blood Wanton

Mao Blood Wanton is one of the specialties of Chongqing, with duck blood as the main ingredient, adding a variety of ingredients to make this dish has a history of more than 200 years, is one of the originators of Chongqing Jianghu cuisine. The spicy taste and rich nutrition of Mao Blood Wanton make it popular. The soup is red, spicy and delicious, making it an excellent choice for appetizer and dinner.

4, Chongqing hot pot

Chongqing hot pot is one of Chongqing's specialties, which is characterized by spicy, multi-flavored and coexist, pay attention to seasoning, advocating nature, knife fine, flexible changes, a wide range of materials, unique, drinking and dining in one, as you wish. Hot pot base is the main ingredient of Chongqing hot pot, the use of Chongqing hot pot base made of hot pot base has a unique flavor, making the Chongqing old hot pot of delicious no one can match.

5, Shancheng small dumplings

Shancheng small dumplings is one of the special snacks of Chongqing, famous for its small and exquisite, thin skin and large filling, sweet and sticky. It is made with high-quality glutinous rice soaked in water, ground into powder and then filled with lard, black sesame and other fillings. Despite its thin skin and large filling, it tastes joyful and refreshing, sweet but not greasy.