The authentic Chongqing spicy hotpot dates back to the Daoguang period of the Qing Dynasty.

It was the trackers in the Yangtze River valley who found out how to eat spicy pot. In the late Ming and early Qing dynasties, boatmen in Chongqing wharf set up pots, put unwanted animal viscera or heads and hooves into the pots, and then cooked them with Chili and ginger.

in the late Qing dynasty and the early Republic of China, it developed into a hairy-bellied hot pot, where porters picked a burden and peddled it along the street. The "eight pieces of water" on the cheap and affordable street food stalls in Chongqing pier and street. Eight pieces of water are all beef offal (beef tripe, liver and waist and beef blood), which are sliced raw and placed in several dishes with different dishes. The gravy of spicy butter is boiled in the casserole on the mud stove of the food stall. The eater brings his own wine, chooses a grid, stands in front of the stall, picks up the raw slices in the dish and eats them while scalding. After eating, it is priced according to the empty plate. It is cheap, economical and convenient to eat, so it is welcomed by wharf lifers, peddlers and urban poor.

As for the pure and authentic beef omasum hotpot, according to the memories of the old Chongqing people, it appeared around the 15th year of the Republic of China, and its birthplace was not Jiangbei, but Zaifang Street (now under the Yangtze River Bridge) at Jimen in the lower half of the city. In those days, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next day, and drove the cattle to Zhafang Street for slaughter. Some brothers Ma bought beef tripe and blood curd which are not easy to sell at a low price, and opened a red soup beef tripe hotpot restaurant in Xiazaifang Street, where beef tripe was the main dish to imitate the production and eating method of "eight pieces of water" in the market. Bleached and washed the hairy belly, removed the stalks, and added a dish of sesame sauce and garlic paste. It is said that this is the origin and name of Chongqing beef omasum hotpot.

Until the Anti-Japanese War, there was still an old woman named Ma on the street of Jiaochangkou who opened an authentic beef tripe hot pot, and the beef tripe in the dish was priced by horse (two cents per horse). Authentic spicy beef omasum hot pot, beef omasum is tender, crisp and fragrant, and its taste is far better than that of other cattle and pigs, which has won praise from diners.

during the anti-Japanese war, the government moved westward, and the first era of hot pot came. At that time, the popularity was "eating hot pot in the long street at dusk, and every family was drunk." At that time, Dai Li once hosted a hot pot banquet for 511 people to be generous. In the 1951s, the popularity of hot pot declined greatly. In the late 1981 s, Chongqing hot pot began to catch fire again and was popular with every household.

Since the 1991s, Chongqing Hotpot has been constantly innovating and creating, and combined with the hot pot culture in other places, a hot but not dry fish head hot pot was born. Spicy and delicious coexist, so that people who are afraid of spicy can also participate in Chongqing hot pot, which is suitable for many people to eat together.

With the passage of time, Chongqing hot pot has gradually become popular all over the country. Large-scale hot pot brands such as Dezhuang, Little Swan, Qin Ma, Kong Liang, Sister Su and Strange Hot Pot have emerged. Chongqing hot pot is not only fragrant in large and medium-sized cities and border towns in China, but also popular in Japan, Europe and America as a cooking culture of Chongqing cuisine.

At present, Chongqing hot pot is an indispensable food culture, and it is an important part of the world food culture and China food culture.