Chóngqìng is all about hotpot (火锅; huǒguō): a fiery cauldron of head-burning làjiāo (辣椒; chillies) and mouth-numbing huājiāo (花椒; Sìchuān peppers) into which is dipped deliciously fresh ingredients, from vegetables and tofu to all types of fish and meat. It’s a dish best sampled with a group. Indeed, hotpot restaurants tend to be among the liveliest you’ll find.
As well as the local noodle dishes, another great thing to sample in Chóngqìng is shāokǎo (烧烤; barbecue skewers), the perfect point-and-eat street food. Just choose your skewers, hand them over and wait for them to come back spiced and grilled. Select from dòufu pí (豆腐皮; tofu skin), xiǎo mántou (小馒头; mini steamed rolls), niángāo (年糕; sticky rice cake), qiézi (茄子; eggplant/aubergine), and jiǔcài (韭菜; leek), among other ingredients.
Shāokǎo barbeque spots are found all over the city. Most shāokǎo places in Chóngqìng also do bowls of pigs brain (脑花; nǎohuā) as a side dish. We dare you.