My top 5 recommendations for hot pot in Chongqing 2025

If you've ever asked a local in Chongqing where to eat hot pot, you've probably gotten five different answers — each one delivered with the kind of fierce pride that only a true chili lover can muster. After 15 years of returning to this city, leading food tours and navigating crowded alleyways, I've narrowed down the bucket list. Here are the five spots I personally take every visiting friend to, and why they keep me coming back.

Most travelers land in Chongqing and immediately Google “Haidilao.” Yes, it’s famous — but here’s the deal: the Haidilao in Chongqing tastes noticeably different from the ones abroad. The broth is heavier on numbing Sichuan peppercorns, and the service is even more theatrical. I usually recommend the Chongqing Jiefangbei branch for first-timers because their English menu is clear, and they offer a “foreigner-friendly” mild broth option if you’re not ready to cry into your soybean milk.

But if you want something unique, walk 10 minutes to Ziyi Hot Pot (子義老火鍋) on Cangbai Road. This hole-in-the-wall place has been simmering the same bone broth for over 20 years. Their tripe is hand-cut daily — a detail most chain restaurants skip. A tip: order the “nine-square” divided pot (九宫格) so you can cook different ingredients in sections at different heat levels. The staff usually won’t explain this in English, so bring your phone translator or just watch how locals do it.

If you want to eat where Chongqing residents go on weekends, skip the tourist-heavy spots on Hongyadong. Qiu’s Hot Pot (邱三老火鍋) in the Guanqiao area is a hidden gem. It’s a two-story building with peeling paint and plastic stools — exactly the vibe you want. Their signature duck blood tofu (鸭血) is silky and absorbs the spicy broth like a sponge. I usually tell visitors to order one notch below “normal” on the spice scale unless you’ve been training with Sichuan food for months. The waiter will likely assume you want “medium” — ask for “微辣” (wei la) using the pronunciation app.

Xiaolongkan (小龙坎) is a chain you’ll see everywhere, but trust me — the original location on Xiaolongkan Street is the only one worth your time. The queue can hit 90 minutes, so go at 4:30 PM for an early dinner. Their beef tongue slices are paper-thin and cook in 15 seconds. I’ve watched European tourists go from skeptical to ordering a second plate within minutes. One practical note: the floors are famously oily, so wear non-slip shoes and leave your white sneakers at the hotel.

For those who want to taste the purest, most unapologetic Chongqing flavor, Chongqing Native Pot (重庆老灶) in the Yuzhong district is my top pick. This place doesn’t bother with fancy plating — they serve tripe, beef aorta, and pig brain in plastic buckets. Yes, pig brain. If that feels too wild, their pickled cabbage fish (酸菜鱼) hot pot is a milder, tangy alternative that even the timid love. The broth here is significantly oilier than average, which means it stays hot longer and coats every bite with richness. I always bring wet wipes because the napkins they provide are thin and dissolve in chili oil.

Bonus recommendation outside the top 5 but worth a detour: Yuba Hot Pot (渝吧) near Chongqing Chaotianmen. It’s open until 2 AM and popular with the younger crowd who pair their hot pot with live acoustic guitar. Their ice jelly (冰粉) dessert is the best in town — a sweet, cooling relief after the heat. If you’re on a Three Gorges cruise and dock in Chongqing for one night, this is a solid last-minute option that won’t require a taxi ride.

PracticalTips for Foreign Travelers

• Language barrier: Fewer than 10% of these smaller spots have English menus. Download the Pleco app for offline translation, and save screenshots of “I want it mild (微辣)”, “no MSG (不加味精)”, and “keep the broth boiling (保持沸腾)”.
• Spice levels: In Chongqing, “mild” is still spicy by Western standards. I usually suggest ordering “微辣” (wei la) and adding more dried chilies later if you want heat.
• Timing: Lunch crowds are smaller, but the best broth is usually in the evening when the soup has been simmering all day.
• Vegetarian options: Most hot pot places have a vegetable section — try the lotus root, enoki mushrooms, and tofu skin. But note that the broth is always meat-based unless you ask for a separate clear pot (鸳鸯锅).

WhyThese Five?

I’ve tested over 40 hot pot restaurants across Chongqing in the last decade, and these five consistently deliver on quality, atmosphere, and that elusive “I can’t stop eating” effect. They’re also geographically spread out — one near Jiefangbei, one in Guanqiao, one on Xiaolongkan Street, and one in Yuzhong — so no matter where your hotel is, you’re never more than 20 minutes from a great bowl.

The best part? None of them require a reservation before 6 PM (unless it’s a Friday or Saturday). Show up with an empty stomach, a phone full of translation apps, and a willingness to sweat a little. Your taste buds will thank you — and so will your Instagram feed.

Let me know if you end up trying any of these — I’m always curious how the “mild” order goes for first-timers.