Chongqing Brown Sugar Glutinous Rice Cakes is a traditional dessert with rich textures and an excellent choice to relieve spiciness in Chongqing cuisine. Using glutinous rice flour as the main ingredient, add an appropriate amount of warm water and knead it into a dough. Divide the dough into small pieces, roll them into strips and flatten them, then fry them in a pan until both sides turn golden, resulting in a crispy exterior and a glutinous interior. The preparation of the brown sugar sauce is crucial. Put brown sugar and water in a pan at a ratio of 1:1.5 and simmer over low heat until the brown sugar completely melts and the sauce becomes thick. Cut the fried glutinous rice cakes into small sections, arrange them neatly on a plate, pour the prepared brown sugar sauce over them, and then sprinkle with soybean powder. When eating, the outer layer of the glutinous rice cakes is crispy, and when bitten open, the inside is soft, glutinous, and stretchy. The brown sugar sauce is sweet and rich, and the soybean powder adds a unique bean aroma. Multiple textures and flavors intertwine, sweet but not cloying. Whether served as a post – meal dessert or eaten after enjoying spicy hot pot, it provides a satisfying taste experience.