
Based on 6,979 reviews
Chongqing-style beef tallow broth loaded with dried chilies and Sichuan peppercorns — the defining numbing heat of the cuisine, served as the foundation for everything else
Thin sheets of honeycomb tripe that cook in 10–15 seconds and emerge with a satisfying snap and a slippery, cartilaginous bite — the benchmark dish at any Chongqing hotpot
Coiled and cleaned, they cook fast and emerge crisp-tender with a mild offal funk — the test of a table's adventurousness and a Chongqing classic
Paper-thin shaved beef that cooks in the mala broth in seconds and drinks up the spice — reliable, crowd-pleasing, and essential for tables with mixed offal tolerance