Chongqing chafing dish, also known as beef tripe chafing dish or spicy chafing dish, originated from the extensive catering methods of boatmen at 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, beef blood, etc.

in the 1921s, it grew and developed in jiangbei town.

At first, after buying buffalo maw, the general hawkers who carry the burden and sell it at retail sold it, washed and boiled it, then cut the liver and belly into small pieces, put a clay stove on the head of the load, and put a large iron basin with a griddle on it, in which a spicy and salty marinade was rolled upside down, so friends who generally sell labor at the bridge by the river began to enjoy it around the load.

everyone thinks that it is not only economical, but also can increase the quantity of heat ... It was not until the 23rd year of the Republic of China that a small restaurant in Chongqing upgraded it, and the clay stove remained, only the griddle iron basin was replaced by a small copper pot, and the gravy and dipping juice were changed to be coordinated by the diners in Chongqing hot pot

in order to be clean and suitable for Chongqing.

Some people also wrote that Chaotianmen, where the two rivers (Yangtze River and Jialing River) in Chongqing flow, used to be the place where * * * slaughtered animals. After slaughtering cattle, * * * only wanted their meat, bones and skins, but discarded their internal organs, and sailors and trackers on the shore picked them up and washed them.

Therefore, the hot pot in Chongqing originated from Chaotianmen Wharf.

But it is an indisputable fact that Chongqing hot pot originated in the riverside and wharf, whether in Jiangbei or Chaotianmen in Chongqing.

Bashu is known for its "taste-oriented" and "spicy" eating habits, which are seasoned with peppers and prickly ash, and later developed into a peddler.

Chongqing hot pot has rapidly spread throughout the country with the spring breeze of reform.

From Golmud, the hinterland of Gobi in northwest China, to Shanghai, an international metropolis on the coast of winter sea; From Harbin, the ice city in the north, to Haikou, the capital of Coconut Island, there are all Chongqing hot pot restaurants, and you can taste the unique flavor of Chongqing hot pot everywhere.

Chongqing hot pot is really popular all over the country, with infinite charm.

However, the development of authentic Chongqing hot pot is conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and has always been developing in the form of joining.

The joining fee ranges from tens of thousands to millions, and the storefronts have strict regulations, ranging from hundreds of square meters to thousands of square meters. It is said that the store rent and joining fee alone make the majority of small and medium-sized investors look at the hot pot and sigh.-Only the rich dare to think, can they do it, can they join Chongqing hot pot, and can they earn the rolling financial resources brought by hot pot.

During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants were opened all over the streets. In the twenties and thirties, the Lushi couple in Chongqing opened the Sanwu Hot Pot Restaurant, and then famous hot pot restaurants such as Yunlong Garden, Shuyuan, Yisiyi, No Drunk, Qiaotou and so on appeared.

on this basis, it evolved into a hot pot in modern Chongqing.