ChongQing foods are part of    Sichuan cuisine.

Sichuan cuisine, or Szechwan cuisine (四川菜, 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold  flavor , particularly the pungency(辛辣) and spiciness resulting from liberal use of garlic and chili peppers(红辣椒), as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger (姜)are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America.

       宫保鸡丁
Kung Pao chicken

A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of central-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

麻婆豆腐
Mapo  tofu

It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.