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Chongqing Hotpot

Chongqing is the birth place of hotpot, which is the finest example of Chongqing cuisine and also a mirror of local culture. Spicy and delicious, you will love hotpot at your very first taste.

Pure beef fat is a necessary soup base ingredient for authentic Chongqing hotpot. The pot is divided to nine grids for different kinds of raw ingredients, what is known as “Jiu Gong Ge”. Traditional ingredients include beef tripe, pork trachea, duck intestines and bull’s blood curd. Sesame oil, mashed garlic or vinegar are added to the dipping sauce to sustain the heavy and pungent flavor of the soup base. 

There are three kinds of hotpot restaurants in Chongqing. The first kind is very local and traditional with a long history, and a favorite of locals. These restaurants are usually hidden away in small streets that cannot be easily found. The second kind is chain restaurants that provide a nice dining environment, standard recipes and advanced management methods. The last kind is themed hotpot restaurants. These restaurants prioritize the uniqueness of their ingredients, flavors and dining methods.

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