spicy and delicious.

Chongqing chafing dish, also known as beef tripe chafing dish or spicy chafing dish, is a traditional way of eating of Han nationality, which originated from the extensive way of catering by boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, yellow throat of pigs, duck intestines, and beef blood.

Chongqing hot pot is rooted in the folk, and belongs to Sichuan cuisine among the eight major cuisines. Based on one cuisine, Chongqing hot pot has inherited many cuisines, and repeated cooking, compound seasoning, western cooking of Chinese dishes, new cooking of old dishes and cooking of northern materials and southern cooking in an unconventional way, which seems to be unintentional, but it is actually ingenious, thus achieving a surprising result. Modern Chongqing people are active in thinking, and they like to be unconventional in their diet, chasing strange things, and eating feelings, flavors and spicy food is the fashion.