Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of the traditional ways of eating in China. It originated from Jialing River in Chongqing in the late Ming and early Qing Dynasties. This dish is also a wide range of catering methods for dock boatmen such as Chaotianmen. Its main raw materials are tripe, pig yellow throat, duck intestines and cow blood.

Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated from the extensive catering mode of boatmen along the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. Later, with the development of society and the change of history, people's eating habits and the unique flavor of Chongqing hot pot were gradually loved by people.

Traditional tripe hotpot is mainly tripe. Authentic beef tripe hotpot dishes are almost all vegetarian dishes such as beef liver, beef heart, beef tongue, tenderloin, blood curd, lotus white, garlic sprout, onion festival and pea tip. The selection of hot pot is all-encompassing, and the dishes have developed to hundreds, including the edible things in the gourmet kingdom. The dishes have been extended to poultry, aquatic products, seafood, animal offal, various vegetables and dried and fresh mushrooms.