Content reviewed 2026-06-30
Beef-tallow broth is built with dried chilies, Sichuan peppercorn and aromatics, then used to cook raw beef, vegetables and tofu at the table. Share one pot among three or four. A divided pot helps, but utensils can carry heat into the mild side.
Wheat noodles are tossed in a bowl seasoned with chili oil, Sichuan peppercorn, soy, garlic, ginger and scallion. The basic version is meatless; beef or pork toppings cost extra. Order one bowl per person and ask for less chili, oil or peppercorn before cooking.
Diced chicken and peanuts are flash-fried with dried chilies in a sweet, sour and savory sauce. It is a Sichuan dish rather than a Chongqing-specific specialty, but it is widely available and familiar to international visitors. Share one plate between two or three with rice.
Freshwater fish slices simmer with pickled mustard greens, chilies and Sichuan peppercorn in a sour, salty broth. It gives a lighter, tangier contrast to hotpot but is still usually spicy. One basin serves two or three with rice; confirm fish bones and chili level.
Pounded glutinous rice is cut into strips, fried until crisp outside and chewy inside, then finished with brown-sugar syrup and roasted soybean powder. It is sweet and non-spicy, making a useful finish after hotpot. Share one plate and eat while warm.
Sliced pork belly is steamed for a long time over Yibin preserved mustard greens until the fat turns silky and savory. It is not spicy and pairs best with rice, shared among several people — a useful non-spicy main for anyone who cannot take chili heat. It is fatty pork, so skip it if you avoid pork or rich fat.