Hotpot · Sichuan / Chongqing
Sichuan / Chongqing Hotpot
川渝火锅 — A vat of rolling chili-tallow broth at the centre of the table and a parade of skewers and offal — the single most social meal format in China, and the…
Chongqing hotpot is beef-tallow-based, brutal and direct: tripe, duck intestine, aorta and brain, blanched seconds and dipped in sesame oil with garlic to cool the fire. Chengdu hotpot trends oilier-brothier with more herb notes and more vegetables. The dialects differ but the ritual is shared: everyone cooks into the same pot.
The non-negotiables for first-timers: order the two-chamber pot (yuanyang) if you want a mild side, master the timing (tripe "seven up eight down"), and pace the beer. It is a two-hour meal that turns strangers into friends.
Where to eat it
- Peijie Old Hotpot (Chongqing institution)
- Any high-turnover beef-tallow house in Chengdu or Chongqing
- Mi Xun (Michelin Green Star) for the plant-based version in Chengdu
Named tables that do it well
- Yu Zhi Lan — Michelin 2 Stars
- Song Yun Ze — Michelin 2 Stars
- Mi Xun Tea House — Michelin Green Star
- Yin Guo — Michelin 1 Star
Routes that eat their way here
More dishes to know
- Dan Dan Noodles (担担面)
- Chongqing Xiao Mian (重庆小面)
- Gaiwan Tea House Culture (盖碗茶)
- Wild Mushroom Hotpot (野生菌火锅)
- Mapo Tofu (麻婆豆腐)