Chongqing hot pot, also known as tripe hot pot or spicy hot pot, originated from the extensive catering mode of Chongqing Jialing River and Chaotianmen boatmen in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig yellow throat, duck intestines and cow blood. Because Bashu is known for its "heavy taste" and "spicy" eating habits, it was seasoned with pepper and pepper, and later developed into a hawker selling along the street. With the spring breeze of reform, Chongqing hot pot quickly radiated across the country. From Golmud in the hinterland of northwest Gobi to Shanghai, an international metropolis on the coast of winter sea; From Harbin, the northern ice city, to Haikou, the capital of Coconut Island, there are hot pot restaurants in Chongqing, and the unique flavor of Chongqing hot pot can be tasted everywhere. Chongqing hot pot is popular all over the country, with infinite charm, and it is really delicious. 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 developed in the form of joining. The franchise fee ranges from tens of thousands to millions, and the storefront has strict regulations, ranging from several hundred square meters to several thousand square meters. Not to mention the decoration money, just the store rent and joining fee will 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 do, can join Chongqing hot pot, and can earn the rolling financial resources brought by hot pot.

It is said that in the twenties and thirties of last century, the Majia brothers opened the first hot pot shop with red soup and hairy belly in Chongqing, with hairy belly as the main dish. During the Daoguang period 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 opened all over the streets, among which Yunlong Garden, Bookstore, 141, No Drunk, Qiaotou and so on were famous. On this basis, it has 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 technology and eating method with cooker and container. The second is to show the harmony contained in China's diet. From the use of raw materials and soup materials to the coordination of cooking techniques, we seek common ground while reserving differences and sum up the differences, so that meat and vegetables, raw and cooked, spicy and fresh and sweet, tender and crisp and rotten, and fragrance and alcohol can be perfectly combined. Especially in folk customs, Chongqing hot pot presents a harmonious and carefree scene and psychological feeling, creating a cultural atmosphere of "concentric, gathering, sharing and having fun together". The third is universality.

Chongqing hot pot originated from folk and sublimated to temples. Whether it is vendors, servants, senior officials, scholars, poets, businessmen and farmers, or people with green hair and yellow hair, their consumption groups cover a wide range, and the per capita consumption frequency lags far behind other places. As a kind of food, hot pot has become the representative of Chongqing cuisine and the business card of the city, so that people say, "If you haven't eaten hot pot in Chongqing, it means you haven't been to Chongqing."