1. Chongqing hot pot

Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating. It originated from the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The extensive catering style of dock boaters and trackers mainly uses beef tripe, pig throat, duck intestines, beef blood, etc.

In May 2016, "Chongqing Hot Pot" was elected as the first among the "Top Ten Cultural Symbols of Chongqing". This selection was based on cultural content, popularity, reputation, representativeness, uniqueness, regionality, The selection is based on seven contemporary criteria.

2. Beef soup

Beef soup is a traditional Han delicacy. The main ingredients are beef bones and beef. Beef soup is very particular about the selection of ingredients. It uses cattle from the Jianghuai area as the raw material and uses beef bones to make the soup. When cooking the beef, it must be soaked to remove blood stains and the internal organs must be cleaned before it can be cooked together. Home-made butter is also used for frying. Good Huaijiao (dried red pepper) is made into red oil.

Beef soup is mainly soup. If the soup is not mellow, it will be tasteless. However, there are many ways to cook beef soup, and they all use local specialties: Huai taro powder, Luohe mung bean cake, and Bagongshan tofu skin. (Thousands of sheets, hundreds of pages), Qiji Douyuanzi, etc. are used as auxiliary materials. Huainan beef soup is rich in ingredients, rich in flavor, and endlessly memorable.

3. Dandan noodles

Dandan noodles are a representative food in Sichuan snacks and are a must-have for people to taste Sichuan snacks. Nowadays, dandan noodles are spread all over the world. Although the cooking methods are slightly different, they are loved by people all over the world because of their delicious taste and have become a home-cooked snack. In 2013, Dandan noodles were selected into the "Top Ten Famous Noodles in China" selected for the first time by the Ministry of Commerce and the China Hotel Association.

4. Beef Cold Noodles

Beef Cold Noodles, one of the specialties of Langzhong, its distinctive feature is that the cold noodles are topped with hot beef sauce. It is a "hot" cold noodles. So some people call it "Langzhong Hot Cold Noodles", while others call it "Beef Sauce Cold Noodles" in terms of the main raw materials.

Beef cold noodles were created by the Hui people, so people called this kind of noodles "Gaolao Mazi noodles". His son Gao Dengfa inherited his mother's business, and Langzhong's beef cold noodles were passed down. During the Republic of China, Tang Liansan opened a restaurant on Langjiaguai Street to sell this kind of beef cold noodles, and everyone called it "Tang Cold Noodles".

5. Zhang Fei Beef

Zhang Fei Beef became famous during the Qianlong period of the Qing Dynasty and has a history of 200 years. During the Republic of China, it was rated as "high-quality food" at the Chengdu "Encouraging Industry Association", and its reputation has been even better since then. It also won the Chengdu Industrial Association's Silver Award for Quality Products in the 1940s and became famous both inside and outside Sichuan.

Because its appearance is "black on the surface and bright red on the inside", it is similar to the image of the fierce general Zhang Fei, so it is called "Zhang Fei Beef". Cut its horizontal grid, gently tear the cut surface, like silver pine needles connected together, chew it carefully, its flavor is endless. In 1998, it won the Quality Product Award from the Ministry of Commerce and the Bronze Award at the First China Food Expo.