Especially Chongqing hot pot.
In the 1920s, it developed in Jiangbei Town. Generally speaking, after buying buffalo bellies, vendors who pick up the burden and sell them in retail stores will wash and cook them, then cut the liver and bellies into small pieces, and put a clay stove on the burden with a big iron basin filled with spicy and salty gravy upside down, so workers who usually sell their labor at the bridge head by the river will benefit from it.
Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of the traditional eating methods in China. It originated from Jialing River in Chongqing in the late Ming and early Qing Dynasties. This dish is also a widely used way for boatmen in Chaotianmen and other docks. Its main raw materials are tripe, pig yellow throat, duck intestines and cow blood.