as follows:

1, Chongqing maw hot pot

Chongqing maw hot pot is Chongqing and Sichuan Province, the local traditional dishes, Chongqing is the most famous, belonging to the Chongqing hot pot in a kind of to the middle of the Qing Dynasty, has been prevalent in the city. On behalf of the Chongqing food culture characteristics of Chongqing hot pot with its unique flavor and eating method, authentic Sichuan flavor of spicy flavor, hot vegetables, fresh and crispy, tasty and delicious and famous, fragrant and fragrant in all directions.

2, boiled fish

Boiled fish, also known as river water boiled river fish, boiled fish fillets, was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made from fresh grass carp, bean sprouts, chili peppers and other ingredients. The predecessor is actually a hot pot fish from Chongqing, which was first introduced for drivers' friends and became popular for a while.

3, Mao blood Wanton

Mao blood Wanton to duck blood as the main material, cooking skills to boil vegetables, the taste is spicy. Originating in Chongqing and popular in Chongqing and the southwest, it is a famous traditional dish. This dish is the raw blood of Want Want to eat now hot, and maw mash as the main ingredient, so the name.

4, spicy chicken

Spicy chicken, is a classic Sichuan and Chongqing region's characteristics of the traditional dishes, including Chongqing spicy chicken is the most famous. General chicken as the main ingredient, plus green onions, dried chili peppers, pepper, salt, pepper, monosodium glutamate and other materials refined, nutritious, tasty, although the same dish, the production of various regions also have their own characteristics.

5, pickled fish

Sauerkraut fish, also known as sour soup fish, is a classic dish originating in Chongqing, known for its unique flavoring and unique cooking techniques. Popularized in the 1990s, it is one of the trailblazers of Chongqing's Jianghu cuisine.