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Chongqing Hotpot
重庆火锅 · Chóngqìng Huǒguō
The original mala hotpot — a simmering cauldron of beef tallow, Pixian doubanjiang and Sichuan peppercorn for communal dipping.
Chongqing hotpot is considered the original form of mala hotpot, predating the Sichuan hotpot standardised in Chengdu. The broth is a base of rendered beef tallow (niú yóu) combined with Pixian doubanjiang, dried Erjingtiao and Chaotian chillies, Sichuan peppercorn, ginger, garlic, Shaoxing wine and a range of dried spices, simmered until deep red and aromatic. It is significantly spicier and more aggressively flavoured than the more accessible versions found elsewhere. Diners dip raw ingredients — thinly sliced beef, duck intestines, lotus root, wood-ear mushroom, quail eggs, tofu skin — into the boiling broth for 15–60 seconds depending on the ingredient, then dip in a small bowl of sesame paste and garlic, which softens the fire. The single-broth cauldron sits on a gas burner embedded in the table. Chongqing hotpot culture involves long, loud, late-night meals.
Where to try
Chongqing: the Jiefangbei, Nanbin Road and Jiangbei hotpot districts have hundreds of competing restaurants. Look for places where the beef tallow base (niú yóu guō) is available as an option.
Dietary notes
Beef tallow base. Contains chilli, Sichuan peppercorn, soy, wheat. Ingredients are diverse — specify any dietary needs when ordering.
Cities to try Chongqing Hotpot
Other southwest dishes
- Baba Flatbread粑粑
Yunnan's daily flatbread — a thick wheat or rice-flour round cooked on a griddle and eaten plain or stuffed.
- Bang Bang Chicken棒棒鸡
Cold poached chicken shredded by hand, dressed in chilli oil, sesame paste and Sichuan peppercorn.
- Boiled Fish in Chilli Oil水煮鱼
Fish slices submerged in a deep pool of chilli oil and Sichuan peppercorns. Served bubbling.
- Chongqing Small Noodles (Xiaomian)重庆小面
Chongqing's signature breakfast noodle — wheat noodles in a fierce chilli-oil-and-pepper soup.