Chongqing – A Renowned City of Chinese Cuisine

Known as the Mountain City, Chongqing’s cuisine is steeped in the bold, unrestrained spirit of the jianghu (a world of martial arts, wanderers, and unwritten codes). Steam rises from noodle stalls on stone steps, the rich aroma of beef tallow wafts from hot pot restaurants in hidden alleys, and charcoal fires crackle under grilled fish stands at night markets. These three iconic dishes – Chongqing Xiaomian (Spicy Noodles), Chongqing Mala Hot Pot, and Wanzhou Grilled Fish – are the culinary totems of Chongqing. With numbing spice (mala) as their soul and fresh, fragrant flavors as their backbone, they use the most humble ingredients to paint a vivid portrait of the Mountain City’s vibrant, down-to-earth charm.

1. Chongqing Xiaomian: The $1 Street Food That Defines a City

For Chongqing locals, life revolves around xiaomian. There’s no need to seek out fancy noodle restaurants. The most authentic flavors are found at the humble stalls lining stone steps, alley entrances, and wet markets – places with a few low tables, stacks of bowls, and a whole lot of heart. As dawn breaks, vendors fire up their stoves. Boiling bone broth bubbles in large pots, and the intoxicating scent of chili oil drifts on the wind, filling every corner of the neighborhood.

The soul of Chongqing xiaomian lies not just in the noodles, but in that bowl of chili oil. Premium Erjingtiao chili peppers are blended with Sichuan peppercorns, star anise, cinnamon, and other aromatic spices. Boiling rapeseed oil is then poured over the mixture, creating a sizzling symphony that releases an irresistible aroma of numbing spice, fragrance, and freshness. The noodles themselves are alkaline noodles – chewy, smooth, and springy. Cooked to perfection, they are ladled into a bowl, topped with a spoonful of bone broth, and garnished with preserved mustard greens, pickled vegetables, roasted peanuts, chopped scallions, and minced garlic. Finally, a generous dollop of that signature chili oil is added, and a bowl of authentic Chongqing xiaomian is ready to be savored.

Locals have two classic ways to enjoy xiaomian: ganliu (dry mix, no soup) or qingtang (clear soup). For an extra treat, you can add toppings like zajiang (minced pork sauce), braised beef, or braised pork intestines. The most iconic way to eat it, however, is to stand on the stone steps, hold the bowl in your hand, twirl a chopstick full of noodles, and pair it with a bite of preserved mustard greens. It’s so spicy that you’ll be gasping for air, yet you won’t be able to stop eating. A basic vegetarian xiaomian costs just $1, and adding a fried egg makes it the most satisfying breakfast for any Chongqing local. This simple bowl of noodles may not contain any rare delicacies, but it is packed with the rich, authentic flavor of street life – a testament to the Mountain City residents’ simple, profound love for life.

2. Chongqing Mala Hot Pot: A Jianghu Feast in a Beef Tallow Broth – The Ultimate Spicy Carnival

If xiaomian is Chongqing’s morning, then hot pot is its dusk and midnight. Hot pot restaurants are everywhere in Chongqing – from elegantly decorated chain brands to old, family-run spots in hidden alleys. Each one has its own secret recipe. But the most authentic Chongqing hot pot is undoubtedly the beef tallow hot pot.

The beef tallow broth is the soul of Chongqing hot pot. Chunks of beef tallow are melted in a large pot, then mixed with dozens of spices – including chili peppers, Sichuan peppercorns, star anise, cinnamon, and amomum tsao-ko. The mixture is simmered slowly until the beef tallow turns a bright, enticing red, and the aromas of the spices are fully infused into the broth. When the hot pot boils, it bubbles and gurgles, and the rich, savory aroma of beef tallow blends with the fiery, numbing spice of the chili peppers – a combination that will make your mouth water instantly.

The ingredients for Chongqing hot pot are chosen for their freshness, tenderness, crispness, and smoothness. Beef tripe, duck intestines, pork aorta, pig brain, duck blood, and eel are the classic must-order dishes. When blanching beef tripe and duck intestines, there’s an unwritten rule: qi shang ba xia (seven lifts, eight dips). For beef tripe, you dip it in the boiling broth seven times, then lift it out. When you take a bite, the crisp, tender texture of the tripe perfectly complements the numbing, spicy broth – the more you chew, the more flavorful it becomes. Duck intestines should be blanched until they curl slightly. They are crisp, smooth, and carry a hint of beef tallow aroma.

When eating Chongqing hot pot, the atmosphere is more important than the taste itself. Gather a few good friends around the table. The hot pot bubbles away, filling the air with steam. The table is laden with a wide variety of ingredients. You’ll be sweating profusely from the spice, yet you’ll be shouting with delight. This is the true jianghu spirit of Chongqing hot pot: no fancy etiquette, just boldness and warmth. While eating hot pot, wash it down with a bottle of Weiyi Soy Milk. The sweet, smooth soy milk perfectly balances the numbing spice of the hot pot, soothing your taste buds after the ultimate spicy carnival.

3. Wanzhou Grilled Fish: Charcoal-Grilled Fusion Flavor – The Late-Night Comfort of Chongqing

If xiaomian is the comfort of the morning, and hot pot is the feast of the dusk, then Wanzhou Grilled Fish is the late-night cure for Chongqing locals. Originating in Wanzhou, Chongqing, it is one of the most famous representatives of Chongqing’s jianghu cuisine. It perfectly combines the crispy texture of grilled fish with the numbing spice of hot pot, creating a unique flavor that has made it the most popular dish at Chongqing’s night markets.

The preparation of Wanzhou Grilled Fish follows a strict rule: grill first, then simmer. Fresh grass carp or channel catfish are carefully cleaned, scored with a few deep cuts on the body, and marinated in a secret sauce. They are then grilled over charcoal fire. The high temperature of the charcoal makes the fish skin golden and crispy, while the flesh inside remains tender and juicy. Once grilled, the fish is placed on a flat plate. Side dishes such as potatoes, bean sprouts, konjac, cucumbers, and dried tofu skin are added around it. A spoonful of secret sauce is then poured over everything, and the plate is placed back on the charcoal fire to simmer further.

The sauce for Wanzhou Grilled Fish comes in three classic flavors:

Mala (Numbing Spicy): The most iconic flavor. The spiciness of the chili peppers and the numbing sensation of the Sichuan peppercorns penetrate every fiber of the fish, making it impossible to put down.

Pickled Chili (Suanla): A tangy, spicy flavor. The aroma of the pickled chili peppers perfectly blends with the freshness of the fish, making it incredibly appetizing and perfect with rice.

Fermented Black Bean (Douchi): A rich, mellow flavor. The salty, fragrant taste of the fermented black beans intertwines with the freshness of the fish. This is the perfect choice for those who can’t handle spicy food.

There is a specific way to enjoy Wanzhou Grilled Fish: eat the fish first, then the side dishes, and finally, mix the remaining soup with noodles or rice. Start with a piece of crispy grilled fish skin. Take a bite, and you’ll hear a satisfying crunch – the crispy skin perfectly complements the numbing, spicy sauce. Next, take a piece of the fish flesh – tender, juicy, and with a hint of charcoal smoke. After eating the fish, enjoy the side dishes in the pot. The potatoes are soft and creamy, the bean sprouts are crisp and fresh, and the konjac is smooth and silky. Each side dish has absorbed the freshness of the fish and the numbing, spicy flavor of the sauce, making them incredibly delicious. Finally, mix the remaining soup in the pot with a bowl of rice. It’s spicy, fragrant, and fresh – one bite, and you’ll be filled with pure happiness.

Pairing Guide

Xiaomian + Cold Rice Cake (Lianggao): The sweet, refreshing taste of the cold rice cake balances the numbing spice of the xiaomian.

Hot Pot + Weiyi Soy Milk: The sweet, smooth soy milk soothes the spiciness of the hot pot.

Grilled Fish + Beer: The crisp, refreshing taste of beer cuts through the greasiness of the grilled fish.

Recommended Food Streets

Jiefangbei Food Street

Bayi Haochi Street (Bayi Delicious Street)

Ciqikou Ancient Town

Nanshan Huangjueya Old Street

These are all famous food streets in Chongqing. Here, you can enjoy a one-stop taste of all kinds of Chongqing’s special delicacies.