Chongqing has long been famous for its food, especially the hot pot and Chongqing-flavor Sichuan delicacies. It is said that the habit of eating hot pot is formed because of cold climate of the winter and the refreshed straight-forward disposition of Chongqing person. The hot pot is featured by various flavored soup, spicy, hot, fresh and delicious.

The Chongqing hot pot mainly divides into two kinds. One is the Red and Spicy soup and the other is consomme. Red soup take hot fresh is fragrant as the focus, but the consomme take the color clear tasty as the characteristic. While maintaining traditional flavors, Chongqing Cuisine has made innovations and created new dishes , such as Madarin Duck Hot Pot, Pair Hot Pot, Four-flavored Hot Pot and Sour Pickle Fish.

For Chongqing people, tea culture is admittedly sedate, but strangely addictive, like a holiday spent at home. The Tea houses really have a very unique atmosphere. Families pack sacks of food for potluck picnics. Sometimes, there is opera, not the Peking Operal, but Sichuan's own unique blend of song, mime and movement that originated right here, in local teahouses. You see many old people, who seem to spend the whole day there, some Western tourists, Chinese families and even sometimes young people meeting up with friends.