Chongqing, a major city in southwest China, has a distinguished culinary history shaped by both Sichuan cuisine and its own geographical and cultural influences. Its food is renowned for its bold flavors, particularly the use of Sichuan peppercorn and spiciness from chili peppers. Historically, Chongqing was a major trading port, which contributed to its diverse food culture as ingredients could be easily sourced from the river and brought in from various regions.
During the wartime period in the early 20th century, migrants from various provinces arrived in Chongqing, incorporating their flavors into the local cuisine. Seasonal variations and preserving methods like pickling also play a vital role in the food culture, with beloved dishes such as suancai (pickled vegetables) emerging from these practices. The hot and humid climate of the city further popularized spicy foods, which are believed to help with coping with the weather.
Chongqing Hot Pot is the city's most famous culinary export, typically featuring a spicy broth and a variety of meats, vegetables, and noodles for dipping.
Chongqing Noodles with pork wontons, also known as Chao Shou, are smothered in a rich spicy sauce, with a succulent pork filling encased in delicate dumplings.
A dish where whole fish is grilled then served in a spicy broth with vegetables, known for its tender meat and flavorful sauce.
Also known as Sour Soup Fish, this dish combines fresh fish with tangy pickled vegetables in a sour and spicy soup.
Qianzhang is made from the skin that forms on soy milk. It's a versatile ingredient used in many dishes, typically absorbing the flavors of its accompanying sauces or broths.
Douhua is a smooth and soft tofu, often eaten as a breakfast dish and can be served sweet or savory with various toppings like sugar or chili oil.
Although not unique to Chongqing, the local Kung Pao Chicken stands out for its straightforwardness and the punch of its Sichuan peppercorns.
Lazi Ji is a dish with deep-fried pieces of chicken mixed with a plentiful amount of dried chili peppers and Sichuan peppercorns.
This particular freshwater fish is often steamed and served with a fragrant sauce made from pickled chili peppers and other seasonings.
While pork is the main component, the ribs are cooked until sticky and caramelized, with a perfect balance of sweet and sour.
Address: 6th Floor, Kangmei Space International Furniture Plaza, Jiangbei District, Chongqing
Famous Food: Array of hot pot ingredients including fresh vegetables and meat slices
Address: Multiple locations across Chongqing
Famous Food: Traditional Chongqing hot pot with a variety of spicy broths
Address: No.87, Changjiang Second Road, Yuzhong District, Chongqing
Famous Food: Mildly spicy hot pot tailored for those who prefer less heat
Address: 5th Floor, Times Square, Jiangbei District, Chongqing
Famous Food: A variety of Buddhist vegetarian dishes made to mimic the flavors and textures of meat
Address: Floor 1, Jianxin East Road, Jiangbei District, Chongqing
Famous Food: Western-style cafe fare, offering an international selection with vegetarian options
