Chongqing’s food culture is bold, unapologetic and built for intensity. Sitting in southwest China along the Yangtze River, the city is famous for flavours that are fiery, numbing and deeply aromatic. At the heart of its cuisine is the distinctive málà profile, a combination of dried chillies and Sichuan peppercorns that creates both heat and a tingling sensation on the tongue. It is not simply spicy for the sake of it; the layers of flavour are carefully balanced, rich with garlic, fermented bean pastes, and fragrant oils.

Hotpot is perhaps Chongqing’s most iconic culinary export. Diners gather around a bubbling pot of crimson broth thick with chillies and spices, cooking thinly sliced meats, vegetables and offal at the table. Beyond hotpot, the city is known for its street food culture, from skewered meats to bowls of chewy noodles coated in chilli oil and sesame paste. Meals are social, lively affairs, reflecting the city’s energetic personality. In Chongqing, food is not just sustenance; it is a shared experience, designed to be savoured, sweated over and remembered.

其他

小吃

抄手

火锅

烧烤

蹄花

面食

饮料