Chongqing hotpot is one of the top ten cultural symbols in Chongqing, originating from the late Ming and early Qing dynasties. It was invented by boatmen to drive away the cold and later became popular throughout the country, becoming a delicacy that locals never get tired of throughout the year. Different from Sichuan hotpot, it stresses six portions of butter and four portions of water, which is very spicy and hot.
Chongqing Hotpot, also known as tripe hotpot or spicy hotpot, is one of the four major Sichuan cuisine styles and a traditional Chinese way of eating; With flavors of "spicy, numbing, salty, fresh, fragrant, and crispy", it has the characteristics of diverse dishes, unique seasonings, and bold eating methods.
Chongqing hotpot originated from the extensive dining methods of boatmen and boatmen at ports such as Jialing River and Chaotianmen in Chongqing during the late Ming and early Qing dynasties. Its main ingredients are beef tripe, pig yellow throat, duck intestines, and cow blood. Chongqing hotpot dates back to the Daoguang period of the Qing Dynasty, when it is recorded that water pots began to be used at banquets in Chongqing. Sichuan writer Li Jieren said in his book "Local Customs" that hotpot originated in Chongqing.
At the 3rd China (Chongqing) Hotpot Food Culture Festival, which opened on March 20, 2007, the China Cuisine Association officially named Chongqing as the "Capital of Chinese Hotpot". In May 2016, "Chongqing Hot Pot" was selected as the top "Top Ten Cultural Symbols of Chongqing". This selection was based on seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionalism, and timeliness.
In 2022, the total industry chain revenue of Chongqing hotpot exceeded 400 billion yuan. Among them, the revenue from hot pot sales exceeded 60 billion yuan, providing employment for nearly 1 million people. As of January 2023, there are nearly 30000 hotpot restaurants in Chongqing and nearly 200000 nationwide. Chongqing hotpot has already gone out of Chongqing, out of the country, and into the world, becoming a beautiful food business card.