Not having hotpot in Chongqing is equivalent to not coming. Chongqing hotpot is made with butter red soup as the base, with a spicy and strong aroma; If you are not used to eating, you can compromise with Double-flavor hot pot (half red soup and half clear soup).
How to choose the spiciness level
- Slightly spicy/medium spicy/extra spicy options are available; For friends from other places, it is recommended to start withmild spiciness, and even request "mild spiciness".
- The more red soup is cooked, the spicier it becomes. You can add clear soup or ask the restaurant to dilute it halfway.
Must order dishes
- Mao Du, Duck Intestine, Yellow Throat: Pay attention to the "seven ups and eight downs" and blanch for a few seconds, crispy and tender is the best.
- Lao Rou Pian, Luncheon Meat, Gongcai, Bean Skin, Potatoes, Lotus Root Slices: Classic side dishes.
- Advanced options include Brain Flower and Blood Vigor (act within your means).
Dipper: oil dish
The mainstream in Chongqing issesame oil and garlic paste dish(sesame oil+garlic paste+a little scallion), which can cool down, relieve spiciness, and protect the stomach and intestines; Add less salt, the original flavor is best.
Price reference
Approximately 80-150 yuan per person (with an additional 40-80 yuan for the bottom of the pot); Residential old hotpot has high cost-effectiveness and a better environment in chain stores.
Avoiding pitfalls
- Boiling green leafy vegetables for a long time will thicken the soup, so eat them quickly after cooking.
- The spiciness should be measured, don't try to be too strong in the first pot.
- Popular stores use the official account to get the number, and avoid long queues.
