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, pig's yellow throat, duck intestines and beef blood. Because Bashu is known as a "taste-oriented" and "spicy" eating habit, it is seasoned with pepper and pepper, and later developed into a peddler selling along the street. Chongqing hot pot quickly radiated the whole country with the spring breeze of reform. From Golmud in the hinterland of northwest Gobi 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. It's really delicious that Chongqing hot pot is 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 it 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. Not to mention the decoration money, the store rent and joining fee alone make the majority of small and medium-sized investors in the society look at the hot pot and sigh.-Only rich people 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.

It is said that in the twenties and thirties of last century, the Ma brothers opened the first red soup beef omasum hotpot restaurant with beef omasum as the main dish in Chongqing. Around the light year of the Qing dynasty, hairy belly hot pot began to appear at banquets in Chongqing. During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants were opened all over the streets, among which the famous ones were Yunlong Garden, Shuyuan, Yisiyi, Buzui No Return, Qiaotou and so on. On this basis, it evolved into a hot pot in modern Chongqing.

Chongqing hot pot culture is rich and unique. One is to show the inclusiveness of China cooking. The word "hot pot" is not only the name of cooker and container, but also the unity of technique and eating method with cooker and container. The second is to show the harmony contained in China's diet. From the adoption of raw materials and soup materials to the coordination of cooking techniques, we seek differences from the same and sum up the differences, so that meat and vegetables, raw and cooked, spicy and fresh and sweet, tender and crisp and rotten, fragrant and strong alcohol are beautifully combined. Especially in folk customs, Chongqing hot pot presents a scene and psychological feeling of harmony and dripping, creating a cultural atmosphere of "concentric, gathering, sharing and having fun". The third is universality.

Chongqing hot pot comes from the folk and sublimates into the temple. No matter it's a peddler, a servant, a high official, a literati, a merchant and a farmer, or a man with green hair and yellow hair, its consumer groups cover a wide range and the per capita consumption times are far behind other places. As a kind of food, hot pot has become the representative of Chongqing cuisine and the city's business card, so that people say, "If you don't eat hot pot in Chongqing, it means you haven't been to Chongqing."