Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood. Although the container, preparation method and seasoning of Chongqing hot pot have undergone thousands of years of evolution, what remains unchanged is that the pot is burned with fire and the vegetables are boiled (rinsed) with water (soup).

Chongqing hot pot is deeply loved, so the ingredients and seasonings of hot pot are also very common. Yangjiaping Farmers' Market, Guanyinqiao Farmers' Market, Nanping Farmers' Market, Panxi Farmers' Market and other major farmers' markets in Chongqing have retail and wholesale outlets, with a variety of bulk, semi-finished products and packaged products. I suggest you visit these places.