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.
origin
In the 1920s, it developed in Jiangbei Town. Generally, the vendors who carry the burden in retail stores buy buffalo bellies, wash and cook them, then cut the livers and bellies into small pieces, and put an earthen stove on the burden, on which a big iron basin with spicy and salty gravy is rolled upside down, so that the workers who generally sell their labor at the bridge by the river will benefit from the burden.
It was not until 23 years of the Republic of China that a small restaurant in Chongqing upgraded it and moved it from the shoulder to the dining table, but the earthen stove remained, only the iron basin was replaced by a small copper pot, and the marinade and dipping juice were coordinated by the diners themselves, so that it was clean and suitable for the tastes of Chongqing people.