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. In May 20 16, Chongqing Hotpot was elected as one of the top ten cultural symbols in Chongqing. The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.
The way to eat hot pot is different from Chinese food. Instead of serving the cooked dishes, you can eat them. Instead, you can bring some semi-finished dishes to the table, operate them yourself and eat them yourself. The cooking temperature of dishes is in the hands of diners. So diners must know how to eat hot pot in order to eat well.