What is the taste of Chongqing hot pot (four words summary)

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional diet of Han nationality. It originated from the extensive diet of boatmen in Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig yellow throat, duck intestines and cow blood.

Chongqing hot pot is rooted in the folk and belongs to Sichuan cuisine in the eight major cuisines. On the basis of a cuisine, Chongqing Hotpot has inherited many cuisines, such as repeated cooking, compound seasoning, western cooking of Chinese food, new cooking of old dishes and southern cooking. It seems unintentional, but it is really ingenious, thus achieving surprising results. Modern Chongqing people are active in thinking, and they like to be unconventional and pursue strangeness in their diet. Eating feelings, tastes and spicy food is the fashion.