Chongqing’s food is mainly Sichuan cuisine. Sichuan cuisine has various flavors and is one of the four major cuisines in the country. There are more than 40 cooking methods in Sichuan cuisine, which makes Sichuan cuisine very diverse in taste and variety of dishes.

The taste of Sichuan cuisine can be roughly divided into three categories: the first is spicy flavor, the dishes combine spicy, fresh, fragrant and numb, and are coordinated with a variety of seasonings, such as strange-flavored shredded chicken, fish-flavored shredded pork, Kung pao chicken, twice-cooked pork, salt-fried pork, etc. are all representatives of this category; the second type is spicy flavor. As the name suggests, spicy flavor requires both spicy and fragrant flavor. A variety of condiments such as garlic paste, ginger juice, and mustard create a spiciness, while the selected main ingredients promote freshness, and the two complement each other. Five-spice smoked fish, fried mutton with soy sauce, duck with camphor tea, smoked pork ribs, etc. are mostly represented. The last one is salty, sour and sweet. Dishes with this taste pay more attention to the variety of flavors, such as black bean sauce, tomato sauce, sweet and sour sauce, etc. The dishes are rich in flavor, with sweet, sour, salty and fresh flavors, such as chicken tofu pudding, crispy pork slices, white oil belly strips, salted duck breast, etc.

As the saying goes: "If you don't eat hot pot in Chongqing, you haven't come to Chongqing." Chongqing's hot pot is famous throughout the country. It is spicy and spicy, and has a charming aroma that people will never tire of eating.

After tasting Chongqing’s Sichuan cuisine and hot pot, it’s time to experience the street snacks in the mountain city. Stir-fried rice with sugar boiled water, cold glutinous rice cakes, Jiuyuan steamed buns, flat iron cakes, cold noodles with shredded chicken, all have different flavors and unique tastes, which can be considered as another kind of experience in the foggy city