Your first Chongqing hotpot

A fragrant, bubbling pot sits in the center of your table, surrounded by plates of fresh meats, crisp vegetables, and savory sides. Everyone cooks their favorite bites together in seconds, dipping each piece into a golden bowl of sesame oil and garlic.

Ask about fresh broth first

Before ordering, ask your server: 请问这锅是新做的一次性锅底吗？ This asks whether the broth is freshly prepared for your table as a single-use pot. Quality hotpot restaurants in Chongqing always prepare fresh pot bases. Staff will gladly help you select your favorite broth style and adjust the spice level.

Choose a branch that fits your evening

These five branches suit different plans. Ask the branch about soup choices, table wait times, and fees before taking a seat.

Our five-branch restaurant guide gives detailed addresses, contact options, and practical tips. If you want riverside views, ask for a window table upon arrival.

Choose the pot before the plates

The classic red broth gets its deep richness from slow-rendered beef tallow (pure beef fat), dried red chilies, and Sichuan peppercorns. The chilies deliver direct, glowing heat, while the peppercorns produce a citrusy, tingling sensation on your tongue. Together, this combination is called mala (麻辣), meaning numbing and spicy.

For a smooth first meal, order a (鸳鸯锅; split pot). A curved metal divider separates the pot into two sides. One side bubbles with spicy red broth, while the other side offers a gentle, non-spicy soup such as wild mushroom broth, tomato soup, or pork bone stock. A split pot lets you cook meats in the spicy side and simmer delicate greens in the clear side, giving your palate a refreshing break whenever you want.

To keep the heat manageable, request (微辣; mild spice) for the red side. Note that clear broths often use chicken or pork stock, while red broths rely on beef tallow. If you are vegetarian, vegan, or halal, consult our vegetarian and vegan guide and halal guide for dining cards and practical phrases.

Show these words when you order

Show these clear phrases to your server when ordering:

• 鸳鸯锅: split pot (spicy and non-spicy sides).
• 微辣: mild spice (flavorful with gentle heat).
• 不辣: non-spicy (zero chili heat).
• 清汤 / 菌汤: clear bone broth / mushroom broth.
• 不要辣椒: no chili.
• 不要花椒: no Sichuan peppercorn.
• 不要香菜: no coriander (cilantro).
• 有不辣的锅底吗？ Do you have a non-spicy broth?

Point directly to the broth option on the menu so the kitchen sets up the right pot. If you have severe food sensitivities, our food allergies guide provides step-by-step communication advice.

Build a simple first order

Start with a small selection of versatile dishes and order more as you go. For two people, two to three meat dishes and two vegetable plates make a satisfying start:

• Thinly sliced beef (牛肉): quick-cooking beef ribbons that absorb the broth in seconds.
• Fresh mushrooms (蘑菇): tender king oyster or enoki mushrooms, wonderful in mushroom broth.
• Lotus root slices (藕片): sweet, crunchy root slices that stay crisp after cooking.
• Fresh tofu (豆腐): soft or firm tofu cubes that soak up rich savory juices.
• Potato slices (土豆): starchy rounds that turn creamy after a few minutes in the pot.
• Leafy greens: fresh bok choy or lettuce leaves, best cooked in the non-spicy clear broth.

If you want to try local specialty dishes, order these favorites:

• Seasoned shrimp paste (虾滑): pure minced shrimp spooned directly into the boiling soup to create sweet, bouncy seafood bites.
• Crispy beef tripe (毛肚): Chongqing's favorite hotpot dish. Use the local 10-second rule: hold a piece of tripe with your chopsticks, dip it into the bubbling spicy broth for seven or eight quick swishes (about 10 seconds), and eat it right away for a tender, crunchy bite.

For smaller daytime meals and noodle stops between hotpot dinners, explore our Chongqing street food guide and eat like a local guide.

Cook a few bites, then dip

Head to the sauce station before the soup boils. The classic Chongqing dipping bowl uses pure sesame oil with a spoonful of minced fresh garlic. You can add chopped spring onions, cilantro, or a touch of oyster sauce. This sesame oil dip works like a heat shield: it quickly cools steaming food before it reaches your mouth and gently coats your stomach against chili oils.

Wait for the broth to reach a rolling boil before sliding in ingredients. Cook small batches so items do not get lost at the bottom. Use serving chopsticks for raw ingredients and your personal chopsticks for eating cooked food.

Keep in mind that the rich tallow red broth is meant for cooking food, not for drinking like soup. To soothe your mouth between spicy bites, order iced Bingfen (冰粉; chilled sweet jelly topped with brown sugar syrup), herbal iced tea, or cold soy milk.

Make the meal fit your evening

After a hearty hotpot dinner near Jiefangbei (解放碑), take an easy evening stroll along the riverside promenade to let your dinner settle.

When reviewing your bill, check these standard items:

• Broth base fee (charged per pot or split pot)
• Individual meat and vegetable plate charges
• Small dipping sauce bar or tableware fee (charged per person)

Before paying, confirm menu prices and double-check receipt totals. Mobile payment apps like Alipay and WeChat Pay work across all restaurants, as explained in our Chongqing payments guide.