Chongqing Traditional Hot Pot is the representative of Chongqing cuisine, renowned for its “numbness, spiciness, freshness, and aroma”. It uses a nine – grid copper pot. The middle grid has strong heat, which is suitable for boiling ingredients like tripe and duck intestines that cook quickly. These ingredients only need to be blanched for 15 – 20 seconds, resulting in a crispy and tender texture. The eight surrounding grids have slightly weaker heat, ideal for slowly cooking ingredients such as brain and duck blood, making them flavorful and tender. The soup base is the soul of Chongqing Traditional Hot Pot. It is made by stir – frying a large amount of beef tallow (usually accounting for 50% – 70%), along with dried chili peppers, Chinese prickly ash, ginger, garlic, and broad – bean paste. The beef tallow gives the hot pot a rich and mellow taste, making the spiciness last longer. The dipping sauce is usually sesame oil mixed with mashed garlic, coriander, and chopped scallions. The sesame oil can relieve the spiciness and add a unique aroma. There is a wide variety of ingredients for boiling, with tripe, pork aorta, luncheon meat, dried beancurd, lotus root slices, etc., being classic choices. When enjoying Chongqing Traditional Hot Pot, boiling ingredients in the boiling red soup and feeling the spiciness explode on the tip of the tongue is a dining experience full of Chongqing characteristics, deeply loved by diners at home and abroad.