Chongqing is the capital of 'mala' (numbing-spicy) food—fiery hotpot, dan dan-style small noodles, and a fearless approach to chili and Sichuan pepper define the city.
必吃招牌菜 — Signature Dishes
No.1 — Chongqing Hotpot
口味 · ：
The original Chinese hotpot — a blazing cauldron of beef tallow, dried chilies, and Sichuan peppercorns. Born from Chongqing's dockworker culture, this is the fieriest, most visceral hotpot experience in China.
历史典故 · History：Originated in the late Qing Dynasty (c. 1860s) at Chaotianmen Dock. Dockworkers scavenged discarded beef offal, boiled it with chili, Sichuan pepper, and beef tallow. The earliest form was called 'Eight Water Pieces' (水八块). By the Republican era it moved into proper eateries and evolved into today's Chongqing Hotpot, now a national intangible cultural heritage item.
食材与做法 · How it's made：1. Render beef tallow, fry doubanjiang, chili flakes until crimson.
2. Add dried chilies, Sichuan peppercorns, star anise, rock sugar.
3. Pour in beef bone broth, bring to rolling boil.
4. Prepare dip: sesame oil, crushed garlic, cilantro.
5. Cook: tripe 15s, beef 30s, duck intestine 10s.
在哪吃 · Where to try：重庆火锅遍布全城，珮姐、德庄、大龙燚等名店需排队。人均 80–160 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
No.2 — Mao Xue Wang
口味 · ：
A fiery Chongqing classic — duck blood curd, tripe, and offal simmered in a crimson chili broth. Born from dock culture, it's the boldest expression of Chongqing's 'waste nothing' philosophy.
历史典故 · History：Originated in the late Qing Dynasty at Ciqikou Dock. Butchers cooked duck blood, pork offal, and tripe with chili and Sichuan pepper in large pots — cheap, filling, and warming for dock laborers. Over a century of refinement, it became a representative dish of Chongqing cuisine.
食材与做法 · How it's made：1. Blanch bean sprouts and lettuce as base.
2. Fry ginger, garlic, Sichuan pepper, dried chilies in hot oil.
3. Add doubanjiang, stir until oil turns red.
4. Add broth, bring to boil. Add duck blood, tripe, beef, luncheon meat.
5. Pour into bowl, top with sizzling hot chili oil.
在哪吃 · Where to try：重庆江湖菜馆与麻辣烫名店，街边大排档最地道。人均 50–100 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
No.3 — Chongqing Xiao Mian (Small Noodles)
口味 · ：
Chongqing's soul breakfast — alkaline wheat noodles tossed in a fiery blend of chili oil, Sichuan pepper, soy sauce, and sesame paste. Simple ingredients, devastating flavor.
历史典故 · History：Traces back to the Tang Dynasty, took shape during the Ming-Qing period at Chongqing's docks. The first dedicated xiao mian shop opened in the Jiaqing era (c. 1800). Officially named 'xiao mian' during the Republican era. Street vendors carried the noodles on shoulder poles, serving dockworkers a cheap, fast, energy-packed breakfast.
食材与做法 · How it's made：1. Mix high-gluten flour with alkaline water, knead and rest repeatedly for springy texture.
2. Prepare the bowl sauce: chili oil, soy sauce, Sichuan pepper powder, garlic water, preserved-vegetable (yacai), crushed peanuts.
3. Pour boiling noodle water into the sauce to bloom the flavors.
4. Boil fresh noodles until al dente, drain, toss into the bowl.
5. Top with pea-based sauce (wanza), minced pork, or braised beef.
在哪吃 · Where to try：重庆街头面馆，一碗小面配个煎蛋是标准吃法。人均 10–25 元(参考)。
Available at well-rated local restaurants and time-honored shops; prices vary by venue and season (reference).
No.4 — Hechuan Peach Slice (Taopian)
口味 · ：
Paper-thin, snow-white confection made from glutinous rice, walnut kernels, and honey — a Qing Dynasty delicacy from Hechuan District that folds without breaking and melts in your mouth.
历史典故 · History：Created in 1840 (Daoguang 20th year) by Hechuan confectioners. Perfected by time-honored brands like Xiangyunzhai and Tongdefu during the Guangxu era. Won a gold medal at the 1917 Panama International Exposition. Its production technique is listed as a Chongqing intangible cultural heritage.
食材与做法 · How it's made：1. Wash and soak premium glutinous rice, dry and stir-fry with river sand until puffed.
2. Grind into fine powder, sift and condition multiple times.
3. Mix rice powder with sugar syrup, candied rose, and chopped walnuts.
4. Press into molds, steam-set, cool, then hand-slice into paper-thin pieces.
5. Each slice should be thin enough to see through and flexible enough to roll without breaking.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
No.5 — Rongchang Braised Goose
口味 · ：
A whole goose slowly braised in a century-old master stock infused with 30+ spices — golden-skinned, fall-off-the-bone tender, with a complex layering of five-spice and mild chili heat.
历史典故 · History：Traces back to the Ming-Qing era, shaped by the 'Huguang Fills Sichuan' migration waves that blended braising techniques from multiple provinces. Perfected during the Guangxu era of the Qing Dynasty, it became Rongchang's signature specialty. The Rongchang white goose breed, known for its tender meat, is the essential ingredient. Listed as a Chongqing intangible cultural heritage item.
食材与做法 · How it's made：1. Select a mature Rongchang white goose, clean thoroughly.
2. Marinate with ginger, scallion, and yellow wine for several hours.
3. Prepare master stock: chicken bones, pork marrow, 30+ spices (star anise, kaempferia, tangerine peel, clove, etc.), caramelized sugar for color.
4. Bring stock to boil, submerge whole goose, simmer 50 minutes, then steep 30 minutes off heat.
5. Slice and serve with a spicy-vinegar dipping sauce.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
No.6 — Chongqing Youcha (Oil Tea)
口味 · ：
Despite the name, it contains no tea — a warm bowl of silky rice porridge topped with crispy fried noodle curls, chili oil, and savory garnishes. Chongqing's ultimate winter breakfast.
历史典故 · History：Originated during the Qing Dynasty as a fusion snack from the 'Huguang Fills Sichuan' migration. Spread through Chongqing's docks and alleyways during the Republican era, becoming a classic Chongqing breakfast. The name comes from the original version that included tea broth; the modern version evolved as tea became optional.
食材与做法 · How it's made：1. Soak rice, grind into slurry, simmer slowly while stirring constantly to create a smooth, thick rice paste.
2. Deep-fry thin wheat noodles into golden crispy 'sanzhi' (fried dough curls).
3. In a bowl: chili oil, Sichuan pepper powder, lard, chopped pickled mustard, crushed peanuts.
4. Pour hot rice paste over the seasonings, top with crispy sanzi.
5. Eat immediately while the sanzi is still crunchy.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
No.7 — Baishiyi Pressed Duck
口味 · ：
A pressed, smoked whole duck with a fan-like shape, golden-bronze skin, and intensely savory cured meat — a Qing Dynasty specialty from Baishiyi Town that combines salting, pressing, smoking, and air-drying into one complex process.
历史典故 · History：Created during the Tongzhi era of the Qing Dynasty (c. 1860s) in Baishiyi Town on the ancient Chengdu-Chongqing road. The town's bustling trade routes and abundant duck farming led to generations of refinement. Listed as a Chongqing intangible cultural heritage food.
食材与做法 · How it's made：1. Select a fat duck, clean and flatten with bamboo strips.
2. Marinate with 10+ spices and salt, adjusting curing time by season.
3. Press flat with bamboo strips to form the signature fan shape, air-dry naturally.
4. Cold-smoke over rice husks and chaff for 40-50 minutes.
5. Brush with sesame oil for gloss and aroma, steam or stir-fry before serving.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
No.8 — Wanzhou Grilled Fish
口味 · ：
A whole river fish marinated, charcoal-grilled until the skin is crisp, then simmered tableside in a sizzling iron pan with chili-laced broth and vegetables. The Three Gorges' gift to Chinese barbecue.
历史典故 · History：Traces back to the Southern Song Dynasty in the Three Gorges region, where fishermen grilled their catch over open fires. Evolved through the Ming-Qing era and was perfected in the early 20th century. The current 'grill then braise' technique was developed in Wanzhou during the 1990s and spread nationwide. Listed as a Chongqing intangible cultural heritage item.
食材与做法 · How it's made：1. Split a fresh river fish, score the flesh, marinate with salt, wine, and spices.
2. Grill over charcoal on a wire rack until skin is golden and crisp.
3. Prepare the pan sauce: fry beef tallow, doubanjiang, chili, Sichuan pepper with ginger and garlic.
4. Arrange parboiled vegetables (bean sprouts, potatoes, celery) in an iron pan.
5. Place grilled fish on top, pour over the sauce, simmer on a small burner tableside.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
No.9 — Tongnan Coiled Eel
口味 · ：
Whole baby eels cooked until they coil into perfect spirals, then dry-fried with chili and Sichuan pepper until the bones are brittle enough to eat whole. A Chongqing Jianghu classic that demands respect.
历史典故 · History：Originated during the Qing Dynasty in Tongnan District, passed down through generations for over a century. Named for the way the eels coil into dragon-like spirals during cooking. The dish uses pencil-thin wild eels, cooked whole without gutting or cutting — a testament to the chef's skill.
食材与做法 · How it's made：1. Select pencil-thin live eels, keep in clean water to purge.
2. Scrub with salt and high-proof liquor to remove slime and earthiness.
3. Heat oil to 70% hot, flash-fry eels until they naturally coil into spirals and the skin crisps.
4. Drain oil, stir-fry ginger, garlic, dried chilies, green Sichuan peppercorns, doubanjiang.
5. Return eels, add wine and soy sauce, dry-fry until the bones are brittle and fragrant.
在哪吃 · Where to try：九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
推荐菜馆 — Where Local Foodies Go
珮姐老火锅(较场口) — Peijie Hotpot
重庆人气九宫格老火锅。
Popular nine-grid old hotpot.
饮食贴士 — Dining Tips
九宫格火锅中格涮菜、边缘格耐煮；毛肚、鸭肠「七上八下」即可吃。重庆火锅人均 80–160 元(参考)。
Order a nine-grid hotpot with numbing-spicy broth; finely chop the pot-stewed duck blood, tripe, and goose intestines. Pair with sour-plum drink to tame the heat.
一方水土养一方味。
重庆市 这几道代表性美食,藏着最地道的人间烟火。
来 Chongqing,从这一碗一盘开始,吃懂这片土地。