On March 12, in Guanyinqiao Pedestrian Street, Jiangbei District, people had a meal in the hotpot restaurant which had just been opened. (Photographed by Cui Li)

CHONGQING (CQNEWS) -- In the darkening night, Jiangbeicheng Sandongqiao Styled Street has already been bright. Different from the previous time, under the bright lights, there was a sparse flow of people and diners sitting around, and the spicy hotpot that was bubbling was exuding a strong aroma toward the river.

The Yangtze River and Jialing River meet in Chongqing, forming a magnificent Chaotianmen Wharf. The antique Sandongqiao Styled Street is located downstream of Chaotianmen. It is directly opposite the Danzishi Old Street on the south bank of the Yangtze River and Hongyadong along the Jialing River on the right. This 600-meter-long Styled Street was opened in July last year. Since then, the business has been booming and crowds have become a new hot scenic spot. On January 24 this year, Chongqing initiated a Level I response to a public health emergency. The Styled Street began to fall silent, only accompanied by lights at night.

In order to stimulate the vitality of the market and promote the development of offline real business, Chongqing Municipal Government recently launched a series of measures to boost consumption, including: Food and beverage enterprises in low risk areas resume business in an all-round way. On the basis of moderate control of business scale and passenger flow, catering enterprises in medium risk areas should fully open their restaurants and advocate healthy eating habits such as “separate meal system”. On March 13, two hotpot restaurants in Sandongqiao Styled Street took the lead in resuming business.

At present, tourists must accept temperature examination and electronic health verification at the street entrance before entering Sandongqiao Styled Street. The two hotpot restaurants were busy. The open-air tables near the river have been occupied, and the customers who ate indoor were seated at a certain distance according to the regulations. The tables for 10 people can only hold 5 people at most now, and the tables for 6 people can only hold 3 people at most. Customers have relaxed expressions. Some were having a family dinner, some were having appointment, and some were eating friends. They used long chopsticks to pick up fresh dishes such as cattle stomach, duck intestines and throats, stir in the hotpot, and then taste the long-lost food. (Translated by Luo Juan, Fathom Language Limited)