Must-read for eating Chongqing hot pot! Pitfall avoidance guide and authentic ordering secrets (2025 latest edition)

I. Pot base selection: Avoid the first pitfall

Spiciness levels

Chongqing’s “mildly spicy” ≈ other regions’ “medium spicy”; “medium spicy” may be uncomfortable for those unaccustomed to it. For first-timers, we recommend ordering the mild spicy nine-grid pot (traditional divided pot) or the yuan yang pot (red broth + clear broth combination).
Hidden tip: Request an extra cup of eagle tea to boil the broth (free of charge). It helps cut through the grease better than plain water and enhances the broth’s aroma.

Beef Fat Is Key

Authentic pot bases have a thick layer of beef fat on the surface. When boiling, it should “bubble without splashing”—small bubbles form but the broth does not boil vigorously. If the broth is clear or the oil layer is thin, it may be diluted with water or not made with beef fat.

Cautionary tips

Popular tourist spots (such as Hongyadong and around Liberation Monument) have prices 30%-50% higher per person, average taste, and are rarely visited by locals.
Be cautious with clear broth: some shops use concentrated soup packets, resulting in a bland flavor.

II. Must-Order Dishes and Cooking Techniques

Meat Dishes (in recommended order)

Beef tripe & duck intestine

Proper eating method: Place a slice in the boiling section for 15 seconds. The tripe is crispest when bubbles form on the surface, and the duck intestine is slightly curled.
Avoid pitfalls: Cooking for over 20 seconds will make it hard like rubber!

Fresh duck blood

Place in the red broth at the edge of the pot when it is cold, and simmer for 20 minutes. Fully cooked duck blood turns dark red and has a texture similar to soft tofu.

Crispy Pork

Eat half directly (crispy on the outside, tender on the inside), and cook the other half in the red broth (after absorbing the broth, it becomes like a “spicy meat bomb”).

Brain

Place in a strainer and add to the edge of the pot, simmer on low heat for 25 minutes, dip in a plate of dried chili flakes (chili powder + salt) to remove the fishy smell and enhance the freshness.

Vegetables

Gongcai: Boil for 2 minutes, crisp and crunchy, becomes soft and mushy when boiled for too long.
Bean sprouts & scallions: Boil first to enhance freshness; this is a local secret for seasoning the soup base.
Avoid these dishes: Starchy foods like potatoes and yams can cloud the soup; frozen beef rolls are not a local specialty.

III. Oil Dip Preparation: Simplicity is Key

Basic formula: Bottled sesame oil (to cool and prevent burns) + minced garlic (to kill bacteria and reduce greasiness) + a small amount of salt (to bring out the flavor).
Taboos:
Do not add vinegar, oyster sauce, or sesame paste (as they mask the original flavor of the pot).
Let the minced garlic sit for 3 minutes before eating, as it will have a stronger flavor after oxidation.

4. Practical Tips to Avoid Pitfalls

Clothing and Gear

Wear dark-colored outerwear (butter splatters are hard to clean off light-colored clothes) and bring your own disposable apron (restaurants provide them, but they easily absorb odors).
Avoid silk or wool materials (they absorb odors and are hard to air out).

Queuing Strategy

Dine during off-peak hours between 2–4 PM. For popular restaurants (e.g., Pei Jie), use the app “Mei Wei Bu Yong Deng” to reserve a spot in advance.
For older hot pot restaurants in residential buildings (e.g., Instrument Factory Hot Pot), arriving before 11 AM usually avoids queues.

Spice-Relief Combo

Beverages: Iced Wei Yi soy milk (local classic) or Lao Yin tea (free, helps cut through oil and relieve spiciness).
Dessert: Red sugar ice tangyuan (shaved ice with chewy small tangyuan), helps alleviate the burning sensation from spicy food.

Safety Tips

All meat must be fully cooked! Items like beef tripe and eel need to be boiled at 100°C for over 2 minutes to kill parasites.
Place food taken from the pot into a sesame oil dish to cool before eating to avoid burning your mouth.

5. Authentic Experience Bonus Points

Location Selection:
Air-raid shelter hot pot (e.g., Dongting Hot Pot): Cool in summer, but poor signal—reservation required.
Residential building rooftop hot pot: Simple environment but authentic flavor—navigation may be confusing; ask locals for directions.
Hidden Perks: Wear a Chongqing tourism-themed T-shirt to receive free ice shavings or discounts at some stores.

Conclusion: Why is Chongqing hot pot worth experiencing?

It is not just a delicacy but a microcosm of mountain city culture—experience the straightforwardness and warmth of Chongqing people amidst the smoky ambiance of the nine-grid hot pot. Remember: opt for mild spice without broth, use the oil dipping sauce only with garlic and oil, and missing out on beef tripe means you haven’t truly experienced hot pot!