What's the difference between Chongqing cuisine and Sichuan cuisine?

Chongqing cuisine, as its name implies, is Chongqing cuisine. Chongqing cuisine is a branch of Sichuan cuisine, because Chongqing once belonged to Sichuan before the establishment of the municipality directly under the Central Government. Sichuan cuisine has three branches. The first is the area around Chengdu and Leshan in the western Sichuan plain, which is called Shanghegang. It is characterized by compound flavor, classic dishes, lighter than the other two factions, and more non-spicy dishes. Second, the Neijiang area in Zigong, known as Xiaohegang, is characterized by heavy taste, making good use of millet spicy and seven-star pepper, and the spicy taste is mostly fresh and spicy. The ingredients love to use the internal organs of livestock, and being a frog is also a major feature; Third, the Chongqing cuisine in Bayu area is called Xiahe Gang. It can be represented by a joke that "pepper and pepper count". When cooks cook, they put them into the pot by hand. Although it is a joke, the amount of pepper and pepper in Chongqing cuisine can be seen, and spicy has become the keynote of Chongqing cuisine. Sichuan cuisine has its own characteristics, and dishes in any place have their own historical causes, so it doesn't matter whether they are good or bad. My taste is to accept all three, especially Chongqing hotpot.