Chongqing hot pot is one of the traditional cuisines in Sichuan and Chongqing, which is mainly spicy, salty and sour and can be divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is famous for its exquisite soup mix, diverse raw materials, various meats and vegetables, extensive adaptability, unique style and warm scenes, so it is the hottest mountain city.

Chongqing hot pot is mainly divided into two types: Maotai-flavor and Luzhou-flavor. Scoop a spoonful of butter in a red pot, cool it for a minute or two, and it will solidify into a ball. This is the most traditional butter pan. The fragrance of the hot pot in Chongqing's old base lies in the rich butter, and only in this way can the dishes be delicious. Chongqing hot pot is generally dominated by fresh vegetables. Diners who will eat will choose the fresh ingredients of the day as the "main course", and fewer frozen vegetables will be ordered. Ordering in this way can ensure that the food tastes fresher; Second, it will not increase the moisture in the pot, ensuring that the original soup is more fragrant under the condition of the bottom material.

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