Chongqing Hotpot Guide for Foreigners: Survive the Spice & Choose the Right Food

Every foreign friend I meet says, “I can’t wait to try Chongqing hotpot!” But as a local who’s watched 100+ expats sweat through their first bite, I need to warn you: this isn’t like the “spicy” food you know.

Last month, my friend from Mexico—who eats habanero peppers for fun—took one bite of my grandma’s hotpot and yelled, “This is different!” He downed three glasses of iced tea before he could speak again. That’s why I made this guide: to help you survive the spice, avoid scary ingredients, and actually enjoy your hotpot meal. This is exactly what I tell my friends before we hit a local spot. （Chongqing hotpot guide for foreigners）

Chongqing Hotpot

1. First Rule: Beat the Spice (Don’t Be a Hero!) – Chongqing hotpot guide for foreigners

Chongqing hotpot’s spice isn’t just “hot”—it’s numbing (thanks to Sichuan peppercorns). Even locals don’t start with the spiciest option. Here’s how to play it safe.

1.1 Order Yuan Yang Guo (鸳鸯锅) – The Only Way to Start

• What It Is: Yuan Yang Guo (Yuan Yang Guo = Mandarin for “Mandarin Duck Pot”) splits the pot into two sides:

  • Red Broth (Hong Guo): The spicy one—filled with chili oil, Sichuan peppercorns, and herbs.

  • Clear Broth (Qing Guo): The mild one—usually chicken or pork broth, sometimes with mushrooms.

• Why It’s Non-Negotiable: If you’ve never had Chongqing hotpot, skipping this means you’ll either waste food (too spicy to eat) or ruin your night (stomachaches later). I never let first-timers order just red broth.

• Personal Story: My Australian friend thought he was tough and ordered full red broth. He took two bites, pushed the pot away, and we ended up ordering noodles instead. Don’t be him—get Yuan Yang Guo.

1.2 Ask for Wei Wei La (微微辣) – The Mildest Spice Level

• What It Means: Wei Wei La (Wei Wei La = Mandarin for “Super Mild Spicy”) is the lowest spice level most shops offer. It’s just enough to taste the flavor without burning your tongue.

• Avoid This: Don’t say “a little spicy” or point to the red broth. Shops will assume you mean “medium”—and that’s way too hot for beginners. Use the exact words “Wei Wei La” (say it like “way-way lah”).

• Pro Tip: Even with Wei Wei La, have iced tea or soy milk ready. Soy milk is better—it coats your throat and eases the burn. I always order a big bottle for the table.

2. Ingredients to Try (No Scary Stuff!) – Chongqing hotpot guide for foreigners

Hotpot menus are full of weird-sounding words, but you don’t have to eat animal organs. Stick to these safe, delicious options first.

2.1 Safe Meats (No Organs, Promise!)

• Wu Lun Rou (午餐肉) – Luncheon Meat: It’s the same as the canned stuff you know—cooks fast, soaks up broth flavor. Perfect for beginners.

• Lao Rou Pian (老肉片) – Thick Pork Slices: Tender, marinated pork that doesn’t get chewy. Cook for 3 minutes, then dip in sauce.

• Dai Pi Niu Rou (带皮牛肉) – Beef with Skin: The skin adds a nice chew, and the beef stays juicy. My French friend called this “the best beef I’ve had in China.”

• Hao Er Yu (耗儿鱼) – Ponyfish: A small, boneless fish—no picking out bones! Cook for 5 minutes, and it’s flaky and mild.

• Pro Tip: Don’t order “spicy beef” (La Niu Rou) at first. It’s coated in extra chili powder—even the clear broth can’t save it.

2.2 Veggies & Tofu (Easy & Delicious)

• Ou (藕) – Lotus Root: Crunchy when cooked for 2 minutes. Tastes sweet in clear broth—my go-to veggie.

• Dong Gua (冬瓜) – Winter Melon: Softens in 5 minutes, soaks up broth like a sponge. Great for cooling down if the red broth gets too hot.

• Dou Gan (豆干) – Dried Tofu: Chewy, protein-packed. Cook for 4 minutes—perfect with soy sauce.

• Nai Bai (白菜) – Chinese Cabbage: Basic, but works. Cook for 2 minutes, and it’s tender. Good for balancing heavy meats.

• Personal Story: Last Spring Festival, I took my Canadian friend to a hotpot shop. He refused to try lotus root at first—until I made him taste it. Now he asks for “the crunchy root thing” every time we go.

3. Ingredients to Avoid (If You’re Nervous) – Chongqing hotpot guide for foreigners

Some ingredients are classic for locals, but they’re a lot for first-timers. No shame in skipping these!

3.1 Animal Organs (Common, But Scary for Newbies)

• Mao Du (毛肚) – Beef Tripe: The most famous hotpot ingredient, but it’s chewy and has a “gamey” taste. Locals love it, but my Mexican friend said it “tasted like rubber.”

• E Chang (鹅肠) – Goose Intestines: Thin, crispy when cooked for 10 seconds. But the texture freaks out most foreigners—I don’t push anyone to try it.

• Ya Chang (鸭肠) – Duck Intestines: Similar to goose intestines, but smaller. Same texture issue—skip if you don’t like “slimy” foods.

• Yao Pian (腰片) – Pork Kidney: Tender, but has a strong smell. Even some locals don’t like it—no need to force it.

• Pro Tip: If someone says “you have to try mao du,” smile and say “next time!” There’s no hotpot rule that says you have to eat organs.

3.2 “Special” Ingredients (For Adventurers Only)

• Ni Qiu (泥鳅) – Loach: Small, whole fish—you can see the eyes. Even I don’t eat this—too creepy.

• Shan Pian (鳝片) – Eel Slices: Thin, slippery. Tastes mild, but the texture (slimy when raw) scares most people.

• Niu Wa (牛蛙) – Bullfrog Legs: Meat is tender, but the legs look like small chicken legs. My Australian friend tried it once and said, “It’s good, but I can’t unsee the legs.”

• Avoid This: Don’t let the server pressure you into these. Just say “bu yao” (boo yow = “no, thanks”)—they’ll understand.

4. How to Eat Hotpot (The Local Way) – Chongqing hotpot guide for foreigners

It’s not just “throw food in and eat”—there’s a right way to avoid overcooking and get the best flavor.

4.1 The “Seven Up, Eight Down” Rule (For Tender Meats)

• What It Means: For thin ingredients like mao du or eel slices, dip them in the red broth 7 times up, 8 times down (about 15 seconds total). This keeps them crispy, not chewy.

• Why It Matters: Overcooking turns good ingredients into rubber. My grandma yells at me if I leave mao du in too long—she says “seven up, eight down” is non-negotiable.

• Pro Tip: Use chopsticks (or a small strainer if you’re bad at chopsticks) to dip. Don’t just drop food in—you’ll forget about it and overcook it.

4.2 Make the Right Dipping Sauce

• Basic Sauce (Safe for Beginners): Mix soy sauce + sesame oil + chopped garlic + a little sugar. The sesame oil cools the spice, and garlic adds flavor.

• Avoid This: Don’t use ketchup or mayonnaise—locals will give you weird looks, and it ruins the broth’s taste. Stick to the basic sauce first.

• Personal Story: My UK friend tried to mix soy sauce with chili oil—big mistake. His mouth was on fire for 10 minutes. I gave him sesame oil, and he calmed down fast.

5. Local Hotpot Shops to Try (No Tourist Traps!) – Chongqing hotpot guide for foreigners

Skip the expensive shops near Hongyadong (Hongyadong)—they’re for tourists. These spots are where locals eat.

5.1 Grandma Zhang’s Hotpot (Nanan District)

• Why It’s Great: Small, family-run shop—Grandma Zhang has been making broth for 30 years. The clear broth is made with pork bones simmered for 8 hours.

• Prices: About ¥60 per person—way cheaper than tourist spots (which charge ¥150+).

• Pro Tip: Go before 7 PM—there’s no reservation, and it fills up fast. I took my Brazilian friend here, and Grandma gave us free watermelon after the meal.

5.2 Old Street Hotpot (Shapingba District)

• Why It’s Great: Famous for Wei Wei La broth—they don’t skimp on flavor, but it’s not too hot. The hao er yu (ponyfish) is fresh—caught that morning.

• What to Order: Lao rou pian (thick pork slices) + lotus root + winter melon. Perfect combo for beginners.

• Avoid This: Don’t park on the street—there’s a small parking lot behind the shop. My Canadian friend got a parking ticket here once—learn from his mistake.

Final Recommendation: My Go-To Chongqing Hotpot Guide

I spent 1 month eating at 20+ hotpot shops to put together DolphinUnion’s Chongqing Hotpot Guide—even I use it when I take friends out, because it has details I can’t fit here. The guide includes a photo menu of hotpot ingredients (so you can point to what you want, no Chinese needed) and a map of 5 more local shops (hidden in residential areas, no tourists) —two exclusive tips you won’t find in this blog.

Chongqing 144-hours citywalk E-guide

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Last week, a reader from Canada messaged me. He used my tip to order Yuan Yang Guo and Wei Wei La, and tried the basic sesame sauce. He said, “I didn’t burn my tongue! My favorite was the ponyfish—who knew fish could be so good in hotpot?” He even sent me a photo of his empty pot—success!

If you don’t want to stress about ordering, or worry about picking a bad shop, grab our DolphinUnion guide. It’s like having a local friend with you—no more confusion, just more time to enjoy the best part of Chongqing: hotpot that tastes like home.