Chongqing Local Food: 11 Must-Try Dishes Beyond Hotpot
- cometodolphinunion
- Sep 25
- 8 min read
Every foreign friend I meet says, “I’m coming to Chongqing for hotpot!” But as a local who’s eaten my way through the city for 30 years, I know the real magic is in the small, street-side snacks—ones you won’t find in other Chinese cities.
Last month, my friend from Canada spent 3 days only eating hotpot—until I took him to a hutong stall for youcha (salty rice porridge with crispy dough). He said, “Why didn’t anyone tell me about this? It’s better than hotpot!” That’s why I made this guide: to share 11 Chongqing-only dishes you can’t miss—no hotpot required. This is exactly what I feed my foreign friends when they need a break from spice. （Chongqing local food beyond hotpot）
1. Youcha (油茶) – Salty Rice Porridge with Crispy Dough – Chongqing local food beyond hotpot
Youcha is Chongqing’s most iconic breakfast—you’ll only find the “real version” here, not the sweet one from other cities.
1.1 What It Is
Creamy rice porridge (cooked for hours) topped with crispy fried dough sticks (youtiao crumbs), chili oil, soy sauce, and pickled vegetables. It’s salty, crunchy, and warm—perfect for cold mornings.
Personal Story: Last Spring Festival, I took my Australian friend to a stall near Liziba Station (Liziba Guangguai Zhan) at 7 AM. The vendor, Aunt Li, has made youcha for 20 years—she added extra crispy dough for my friend, who ate two bowls before saying, “This beats cereal any day.”
1.2 How to Eat It
Stir it well first! The crispy dough sinks to the bottom—mixing it with the porridge makes every bite crunchy.
Pro Tip: Ask for “less spicy” (shao la). The chili oil is bold, and beginners might find it too much. My Canadian friend didn’t ask, and he drank 2 bottles of water after.
2. Xiaomian (小面) – Spicy Noodle Soup – Chongqing local food beyond hotpot
Xiaomian is “everyday noodles” for Chongqing people—cheap, fast, and full of flavor you won’t find elsewhere.
2.1 What It Is
Thin wheat noodles in a spicy broth (made with 10+ herbs), topped with pickled vegetables, minced pork, and a boiled egg. It’s not as spicy as hotpot, but still packs a punch that’s unique to Chongqing.
Why Locals Love It: I eat xiaomian at least 3 times a week. It’s perfect for lunch—you can get a bowl in 5 minutes, and it fills you up for hours.
2.2 How to Eat It
Slurp the noodles—no shame! Chongqing people slurp to cool the noodles down and mix the broth.
Avoid This: Don’t order “dry noodles” (ganmian) if you’re a beginner. It’s noodles without broth, and the spice is more intense. Stick to soup noodles (tangmian).
3. Chaoshou (抄手) – Spicy Wonton Soup – Chongqing local food beyond hotpot
Chaoshou are wontons, but Chongqing style—spicy with sesame sauce, not the bland version from other cities.
3.1 What It Is
Small wontons filled with pork (seasoned with Sichuan peppercorns), served in a spicy sesame broth. They’re smaller than regular wontons—about the size of a ping-pong ball—and burst with flavor.
Personal Story: My French friend hated wontons before coming to Chongqing. I took her to a small shop near Jiefangbei (Liberation Monument), and she ate 2 bowls. She said, “The sesame sauce makes it taste like a party in my mouth—I’ve never had wontons like this.”
3.2 How to Eat It
Eat the wontons first, then drink the broth. The broth is the best part—don’t waste it.
Pro Tip: Add a spoonful of vinegar (cu). It cuts the spice and makes the broth taste brighter. I always do this, and my friends now copy me.
4. Jianghu Cai (江湖菜) – “River and Lake” Stir-Fry – Chongqing local food beyond hotpot
Jianghu Cai is “home-style stir-fry” with a bold Chongqing twist—big portions, strong flavors, and lots of chili.
4.1 What It Is
Popular dishes include “spicy fried chicken” (la zhu ji, with crispy skin) and “twice-cooked pork” (hui guo rou, with fermented bean paste). The chicken is crispy, and the pork is fatty but not greasy—flavors you won’t find outside Chongqing.
Why It’s Special: It’s food for sharing. Locals eat jianghu cai with friends—order 2-3 dishes, and share over rice.
4.2 How to Eat It
Eat with steamed rice (zheng fan). The rice cools down the spice and soaks up the sauce.
Pro Tip: Order “spicy fried chicken with potatoes” (la zhu ji jia tudou). The potatoes are crispy, and they’re my friend’s favorite—my Brazilian friend ate all the potatoes before touching the chicken.
5. Mayuan (麻圆) – Glutinous Rice Balls with Sesame – Chongqing local food beyond hotpot
Mayuan is a sweet Chongqing snack—bigger, crispier, and more flavorful than the ones from other cities.
5.1 What It Is
Big glutinous rice balls (about the size of a tennis ball) rolled in white sesame, deep-fried until crispy outside and chewy inside. Filled with sweet red bean paste, they’re warm and slightly sticky.
Personal Story: Last winter, my UK friend caught a cold. I bought her mayuan from a stall near Ciqikou Ancient Town (Ciqikou Guzhen)—she said the warm, sweet filling made her feel better, and she asked for seconds.
5.2 How to Eat It
Let them cool a little! Mayuan are hot inside—bite a small hole first to let the steam out, or you’ll burn your tongue.
Pro Tip: Eat them fresh. They get soft after 10 minutes—my Australian friend waited too long, and he said it tasted “like chewy candy.”
6. Ciba Kuai (糍粑块) – Fried Glutinous Rice Cake – Chongqing local food beyond hotpot
Ciba Kuai is a savory-sweet snack—only found in Chongqing’s street stalls, not in big cities like Beijing or Shanghai.
6.1 What It Is
Thick glutinous rice cakes (pounded by hand) cut into squares, deep-fried until golden. Sprinkled with sugar and salt (yes, both!), they’re crispy outside and chewy inside—perfect for a mid-morning snack.
Why It’s Special: My grandma used to make ciba kuai at home. She pounded the rice for 30 minutes to make it chewy—store-bought ones from other cities can’t compare.
6.2 How to Eat It
Eat them warm. They get hard when cold—my Canadian friend left his for 1 hour, and he couldn’t bite it.
Pro Tip: Ask for “more sugar” (duo jia tang) if you like sweet food. The sweet-salty mix is classic, but extra sugar makes it even better.
7. Douhua (豆花) – Silky Tofu Pudding – Chongqing local food beyond hotpot
Douhua is soft tofu pudding, but Chongqing’s version is savory—nothing like the sweet one you’ll find in other parts of China.
7.1 What It Is
Silky tofu (made fresh daily) served in a light broth, topped with pickled vegetables, chili oil, soy sauce, and crushed peanuts. It’s soft, like a cloud, and melts in your mouth.
Personal Story: I took my Canadian friend to a shop near Ciqikou Ancient Town (Ciqikou Guzhen). The douhua was so soft, he said, “I feel like I’m eating a pillow—but a tasty one! Why don’t other cities have this?”
7.2 How to Eat It
Eat it with a spoon, not chopsticks. It’s too soft to pick up with chopsticks—you’ll drop it.
Avoid This: Don’t order “sweet douhua” (tian douhua) if you want the local version. Sweet douhua is for tourists—locals eat it savory.
8. Liangfen (凉粉) – Cold Mung Bean Jelly – Chongqing local food beyond hotpot
Liangfen is a cold summer snack—Chongqing’s version is spicier, tangier, and more refreshing than others.
8.1 What It Is
Smooth mung bean jelly cut into thin strips, tossed with chili oil, vinegar, garlic, and cucumber shreds. It’s cold, spicy, and tangy—perfect for hot days (Chongqing’s summers hit 38°C!).
Why It’s Special: My family eats liangfen every weekend in summer. We buy it from a stall near our house—they use homemade vinegar that makes it taste brighter than any other liangfen I’ve had.
8.2 How to Eat It
Stir it well to coat every strip with sauce. The jelly soaks up the sauce—every bite should be spicy and tangy.
Pro Tip: Add a spoonful of garlic water (suan shui). It adds extra flavor—my French friend didn’t like garlic at first, but she tried it and loved it.
9. Yundou Gao (熨斗糕) – Iron-Pan Rice Cake – Chongqing local food beyond hotpot
Yundou Gao is a retro snack—only found in Chongqing’s old hutongs, not in modern malls.
9.1 What It Is
Small rice cakes cooked in a special iron pan (shaped like a honeycomb), filled with sweet red bean paste or savory minced pork. Crispy outside and soft inside, they’re warm and fragrant.
Personal Story: My Brazilian friend found yundou gao at a stall near Hongyadong (Hongyadong). He bought a sweet one, bit into it, and said, “This tastes like a warm cookie—why haven’t I heard of this before?”
9.2 How to Eat It
Eat them hot. They get soft after 5 minutes—my UK friend waited too long, and he said it tasted “like mushy cake.”
Pro Tip: Try both sweet and savory. The sweet one is classic, but the savory (minced pork) is my favorite—my Australian friend preferred the savory too.
10. Jisi Doufu Nao (鸡丝豆腐脑) – Shredded Chicken Tofu Pudding – Chongqing local food beyond hotpot
Jisi Doufu Nao is a savory breakfast—Chongqing’s version has more toppings and bolder flavors than others.
10.1 What It Is
Smooth tofu pudding (softer than douhua) mixed with shredded chicken, crispy fried dough crumbs, peanuts, and chili oil. It’s creamy, savory, and packed with texture—perfect for breakfast.
Why Locals Love It: I buy jisi doufu nao on my way to work. It’s filling but not heavy—way better than a sandwich.
10.2 How to Eat It
Stir it gently. The tofu pudding is soft—too much stirring will make it mushy.
Pro Tip: Ask for “less oil” (shao you) if you don’t like greasy food. The chili oil is delicious, but extra oil can make it heavy.
11. Bingfen (冰粉) – Cold Jelly Dessert – Chongqing local food beyond hotpot
Bingfen is Chongqing’s favorite summer dessert—made with local konjac, it’s smoother and more refreshing than versions from other cities.
11.1 What It Is
Smooth konjac jelly served with ice, sugar water, and toppings like local watermelon, roasted peanuts, and raisins. It’s like a cold soup—perfect for hot days.
Personal Story: My Australian friend visited in August, when it was 38°C. I bought him bingfen from a stall near Jiefangbei—he finished it in 5 minutes, and asked for another. He said, “This is better than ice cream—it’s not too sweet.”
11.2 How to Eat It
Stir it well before eating. The toppings sink to the bottom, so you need to mix them with the jelly.
Pro Tip: Ask for “less sugar” (shao tang). The sugar water is sweet by default, and too much sugar can make it cloying. My French friend didn’t ask, and she said it was “like eating candy.”
Final Recommendation: My Go-To Chongqing Food Guide
I spent 1 month eating at 40+ street stalls and small shops to put together DolphinUnion’s Chongqing Local Food Guide. It has details I can’t fit here, like a map of the best street food stalls (with opening times, so you don’t miss fresh youcha or mayuan) and a list of “spice levels” for each dish (so you know exactly what to ask for)—two exclusive tips you won’t find in this blog.
Last week, a reader from Brazil messaged me. He used my tip to try youcha and asked for “less spicy.” He said, “I finished two bowls! It’s crunchy, warm, and so flavorful—I’m going back tomorrow for more.” He even sent me a photo of his empty bowl.
If you don’t want to miss out on Chongqing’s best local food (beyond hotpot), grab our DolphinUnion guide. It’s like having a local friend take you to their favorite spots—no more guessing, just more time to enjoy the real taste of Chongqing.
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