Chongqing cuisine belongs to the Sichuan cuisine, with spicy, sour and fragrant characteristics, especially spicy. Chongqing dishes like Chongqing's geography, like the mountains and rivers, there is a kind of gas swallowed the momentum of the elephant. Chongqing's back to the pot of meat on the more explosive crisp a little, and seasoning is much more ruthless, the overall feeling is more painful. However, this texture, outsiders generally do not feel out. Chongqing people like to stimulate, there is a lawless and straightforward culture in it. Eaters do not stick to the rules, when the cook does not love to go according to the recipe to do dishes, so often wind flow a variety of new dishes. And these new dishes are generally not formally trained jianghu chef created. Fried back to the pot of meat, Chongqing museums have put dried tofu, some lettuce, some lettuce head, some put cabbage, anyway, the cook what he is happy to put on what put. As for the choice of seasoning, it is even more fancy.

But I think only is delicious, everyone likes ah.