At that time, Chongqing was a waterway transportation artery, much larger than Luzhou. This dietary custom has been handed down and has undergone new changes since it spread to Chongqing. At that time, some coolies (sticks) saw this way of eating, so they went to the cattle killing farm to pick up some discarded cow entrails, washed them in the Yangtze River, and cut them into small pieces to eat with the boatmen. Everyone thinks it's delicious. It can fill the stomach and drive away the cold. Later, someone simply used one (two) baskets, with some beef offal (mainly beef veneers) and side dishes at one end, a mud stove at the other end, and a divided ocean iron basin on the stove. Spicy, salty and fragrant gravy is boiled in the basin and sold by the river, bridge or street every day. Therefore, these boatmen and coolies (sticks and sticks) no longer cook by themselves. Each of them thinks that eating hot food until they are full will not cost too much, which is economical and convenient, and can also increase calories. In addition to those coolies, more and more people gathered around to carry the burden for dinner. It was not until 23 years of the Republic of China that someone moved it into a small restaurant and put these shoulders on the dining table. The clay stove was still there, but the iron basin was replaced by a small copper pot, and the marinade and dipping sauce were coordinated by the diners themselves, which was clean and suitable for everyone's taste. Slowly, there are more and more such small restaurants, almost all of which are in a small street in Jiangbei, on the other side of Chongqing, and there are many people eating. This is "Chongqing beef omasum hotpot". Later, in order to remember that this way of eating came from Xiaomi Beach, people simply called this street Xiaomi Street.
Even during the Anti-Japanese War, Sichuan hot pot became more and more prosperous. Officials, financial giants, businessmen and journalists are all proud of eating hot pot, and some even turn this hot pot restaurant into an aristocrat. Many Kuomintang veterans who went to Taiwan Province Province on the eve of the founding of New China are still obsessed with the delicacy of Chongqing hot pot, and some even opened hot pot restaurants in Taiwan Province Province (but they can't keep up with the local flavor of Sichuan due to raw materials problems). So many books now say that Sichuan hot pot originated in Jiangbei, Chongqing, but in fact it originated in Luzhou and developed in Chongqing.