Chongqing hotpot first originated in Chongqing on the banks of the Jialing River in the late Ming and early Qing dynasties.

Chongqing hotpot is a type of Chinese Sichuan cuisine. According to the legend, it was invented when Chongqing fishermen, while drifting on the Yangtze River, built fires on their boats to cook food to protect them from the cold. Over time, Chongqing hot pot evolved into a popular dining culture, loved by local residents.

Fang Xuan Ling, a prime minister of the Tang Dynasty, lived in the Chongqing area and realized that the cold climate made it difficult to preserve food, so he boiled pots along the Yangtze River and cooked food with lamb, beef and other ingredients, which was the earliest version of hot pot. Over time, Chongqing hotpot has evolved and gradually developed its unique cooking style and flavor. Chongqing hotpot is inextricably linked to the culture of Sichuan cuisine, which emphasizes heavy and spicy flavors, and hotpot is no exception.

Characteristics of Chongqing Hotpot:

1. Chongqing Hotpot is a soup-based hotpot cooked with beef, lamb, pork and other meats as the main ingredient, along with a variety of vegetables, bean curd, fishballs and other various ingredients. It is characterized by spicy and fresh aroma and rich taste, making it unforgettable after one bite.

2, in the production of hot pot soup base, usually cooked with peppers, chili peppers, ginger, garlic and other seasonings, so that the soup base has a rich and mellow flavor and rich taste. And Chongqing hot pot soup base is usually divided into two kinds, one is butter hot pot, the other is clear soup hot pot.

3, in the choice of ingredients, Chongqing hot pot usually use fresh ingredients, such as lotus root, fresh mushrooms, potatoes, etc., but also with a variety of seasonings to make the ingredients themselves more flavorful.