1. Husband and wife lung slices: Husband and wife lung slices, with bright red color, soft and tender texture and spicy and fragrant taste. The view is green and green, and the Tianjin River is undercurrent. A large celadon dish of freshly mixed lung slices was served on the table, with red oil and bright color; When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, smooth, crisp and tender, and tender.

2. Nanshan saliva chicken: cold dish, spicy and spicy. Emphasis is placed on seasoning, rich in seasonings, and it is spicy, delicious and tender. Cooking method: boiling and mixing. This dish is one of the famous dishes in Nanshan area of Chongqing, also known as Nanshan Spring Water Chicken. The choice of main ingredients is very particular, so you must raise a local rooster, which has the reputation of "three thousand miles famous in Bashu, and the taste is better than twelve states in the south of the Yangtze River".

3. Sichuan tripe with red oil: it is a famous dish of Han nationality and belongs to Sichuan cuisine. Its appearance is bright, its taste is salty and spicy, it is tender and crisp, and it has the characteristics of tonifying deficiency, strengthening spleen and stomach, and being rich in protein. After the pork belly is cooked and cooled, it is cut into 6 cm long filaments, mixed with all kinds of ingredients, and the flavored juice made of garlic, red oil and other seasonings is poured and mixed evenly, sprinkled with white sesame seeds and coriander, and served.