postgres A numbing and spicy hot pot associated with the Sichuan–Chongqing region, typically flavored with beef tallow, chili and Sichuan pepper. Common ingredients include tripe, aorta and duck intestines; the nine-grid pot is a well-known format. /en/concepts/chongqing-hotpot/relation.html concept_chongqing_hotpot concept chongqing-hotpot 麻辣火锅 重庆麻辣火锅

A numbing and spicy hot pot associated with the Sichuan–Chongqing region, typically flavored with beef tallow, chili and Sichuan pepper. Common ingredients include tripe, aorta and duck intestines; the nine-grid pot is a well-known format.

published category-food zhwiki https://zh.wikipedia.org/wiki/%E9%A9%AC%E8%BE%A3%E7%81%AB%E9%94%85 重庆火锅风味、常见食材、九宫格、起源叙述与产业发展，访问于2026-10-31 2026-10-31T01:16:52+08:00 2026-10-31T01:16:52+08:00 user:admin 20 ## Overview Chongqing hot pot is a signature numbing and spicy hot pot associated with the Sichuan–Chongqing region. Its broth commonly uses beef tallow, chili, Sichuan pepper and other aromatics. Menus often include tripe, aorta, duck intestines and duck blood, which diners cook in the simmering broth. [^zhwiki] ## Broth, divided pots and dipping sauces Beef tallow is a common base, while chili, Sichuan pepper and other spices create the characteristic málà flavor. A traditional “nine-grid” pot uses cross-shaped dividers to separate the vessel into sections, allowing several diners to cook ingredients and distinguish cooking areas. [^zhwiki] Dipping sauces often start with sesame oil and may include garlic, scallions or cilantro. Combinations vary by region, restaurant and personal preference; no single recipe should be treated as universal. [^zhwiki] ## Origin accounts Popular accounts associate early Chongqing hot pot with docks along the Yangtze, where boat workers and laborers cooked beef tallow and offal. Other accounts mention tripe hot pot or “water eight pieces” in the Qing dynasty. These are historical traditions, and the precise development and dating should be stated cautiously. [^zhwiki] ## Modern development Chongqing hot pot has grown into a large food-service industry, with varied broth products, spice levels and restaurant formats. Packaged single-use broth bases and graded spice levels are now common, and the style has spread elsewhere in China and overseas. [^zhwiki] /concepts/chongqing-hotpot.html en zh ar de en es fr hi id it ja ko ms nl pt ru th tr vi zh-hant dish concept_wanghong_meishi 网红美食 /en/concepts/wanghong-meishi.html concept en zh ar de en es fr hi id it ja ko ms nl pt ru th tr vi zh-hant concept_kind Concept kind Dish aliases Aliases 麻辣火锅, 重庆麻辣火锅 1 50 0 0 1