What are the authentic Chongqing hot pots?

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is a traditional way of eating in China. It originated from the extensive catering style of boatmen along Jialing River and Chaotianmen River in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly tripe, pig's yellow throat, duck intestines and cow's blood.

The selection of hot pot is all-encompassing, and the dishes have developed to hundreds, including the edible things in the gourmet kingdom. The dishes have been extended to poultry, aquatic products, seafood, game, animal offal, various vegetables and dried and fresh mushrooms. On the basis of beef omasum hotpot, it developed into broth hotpot, Yuanyang hotpot, beer duck hotpot, dog meat hotpot, fat beef hotpot, spicy chicken hotpot and so on. There are more than 100 kinds, as well as western-style hot pot eaten by foreigners.