A Gastronomic Guide to Chongqing
Hotpot, noodles and river views: understanding the food of China's mountain city, and where to stay.
Chongqing's food is bold, fiery and social. This guide explains the dishes that define the city and the hotels that make the most of its extraordinary setting.
The capital of hotpot
Chongqing hotpot is built on beef tallow, dried chillies and Sichuan pepper, simmered into a deep red broth in which diners cook tripe, duck intestines, vegetables and thinly sliced meats. Most restaurants offer split pots with a milder broth, and spice levels can be adjusted. Dipping sauces of sesame oil and garlic temper the heat.
Beyond the pot
Mornings in Chongqing start with xiao mian, noodles in a spicy, fragrant broth, eaten at small counters across the city. Laziji, fried chicken buried in dried chillies, and grilled fish are other local favourites. The best meals are often found in modest, busy local restaurants.
Where to stay
Raffles Chongqing is the landmark choice at the confluence of the rivers, Niccolo Chongqing a sleek high-rise option in Yuzhong, and Regent Chongqing offers skyline views from the Jiangbeizui waterfront.
Practical notes
Ask for a split pot if you are new to Chongqing hotpot. Summer heat is intense; spring and autumn are more comfortable for exploring on foot. Chengdu is one to two hours away by high-speed train.