Chaotianmen, where the two rivers (Yangtze River and Jialing River) in Chongqing flow, was originally a place where Hui people slaughtered animals. After slaughtering cattle, the Hui people only wanted the meat, bones and skin, but discarded the internal organs of the cattle. , the sailors and trackers on the shore picked it up, washed it and poured it into the pot, added hot peppers, peppercorns, ginger, garlic, salt and other spicy things, cooked and eaten, firstly to fill the stomach, and secondly to ward off the cold. Remove dampness.

Over time, it became the earliest and most famous spicy hairy tripe hot pot in Chongqing. Therefore, Chongqing’s hotpot originated from Chaotianmen Wharf. Chongqing hot pot has spread rapidly across the country with the spring breeze of reform.

Various dishes:

The traditional Chongqing tripe hot pot is mainly beef tripe. Authentic Chongqing tripe hot pot dishes almost all use beef liver, heart, tongue, back fillet meat slices, blood and lotus root, garlic sprouts, green onion joints, pea tips and other vegetarian dishes.

The selection of hot pot ingredients is all-encompassing, and the dishes have developed to hundreds of kinds, covering all edible things in the food kingdom. The dishes have been expanded to include poultry, aquatic products, seafood, game, animal offal, various vegetables, dried and fresh food Fungi, etc.