Food and restaurants, what and where to eat in Chongqing

In the churning crimson sea of hotpot dances a slice of tripe; Chongqing noodles jolt awake the dawn-palated morning in the mountain city; dry chili chicken crackles symphonies amidst peppercorn jungles; hot sour noodles drag street-side aromas straight to your sinuses. From silken douhua rice's gentle embrace to sizzling fish's volcanic fervor - each bite deciphers the Bayu people's chili-coded DNA, the most delicious way to navigate Chongqing. Following are the best food and restaurant in Chongqing.

What to eat

Top 1: Chongqing Hotpot/重庆火锅

Chongqing Hotpot, also known as Tripe Hotpot, is famous for its flavors—spicy, numbing, salty, fresh, aromatic, and crispy, characterized by various ingredients, distinctive seasonings, and a bold, unconstrained way of eating.

Locals in Chongqing have a strong preference for spicy foods, especially chili peppers, Sichuan peppercorns, and ginger. Over time, this has shaped a culinary tradition known for its numbing and spicy flavor profile. Among all spicy dishes, hotpot stands out, earning the name "Spicy Hotpot". Ox tripe is a must-have ingredient, hence the name "Tripe Hotpot".

For over a century, Chongqing hotpot has evolved through competition and innovation. Today, it includes nearly all edible ingredients, and the variety of soup bases has expanded to over a hundred types. People's attitude toward the intense "spice" flavor has shifted from fear, to curiosity, to love. Hotpot reflects the warm, bold, and straightforward personality of Chongqing’s people. Friends and family gather around a bubbling pot, sharing laughter and stories in the fiery ambiance.

Top 2: Chongqing Noodles/重庆小面

Chongqing Noodles, one of the four major specialties of Chongqing, trace their origins back to the Qing Dynasty. According to legend, they began as a street food sold by vendors carrying baskets on shoulder poles. Today, Chongqing noodles can be found in every corner of the Bayu region. Locals are just as passionate about them as they are about hotpot, if not surpasses it in affection.

In a narrow sense, Chongqing noodles refers to plain noodles seasoned with scallions, garlic, soy sauce, vinegar, and chili, delivering a spicy, numbing kick. But in the language of old Chongqing, even noodles topped with beef, intestines, or pea sauce are still considered Chongqing noodles. The seasoning is the soul of Chongqing noodles—a bowl of noodles relies entirely on the condiments to bring out its flavor. The seasonings are prepared first, followed by the addition of freshly cooked noodles, and finally topped with savory broth. The taste is spicy, numbing, and aromatic, with noodles that are chewy and smooth, broth that’s fragrant and rich in flavor.

Top 3: Dry Chili Chicken/辣子鸡

Dry Chili Chicken is a famous Jianghu-style dish from Chongqing, originating from Gele Mountain. Although dried chilies aren't the main ingredient, they overshadow everything else, fully embodying the bold use of ingredients typical of Jianghu chefs. The finished dish is a glossy reddish-brown, with tender texture, intense spiciness, savory richness, and a hint of sweetness—an unforgettable delicacy for those who taste it.

Though it may seem like just stir-fried chicken with chili, it’s a true test of a chef’s skill, especially in controlling the heat. A top-quality Dry Chili Chicken must be brightly colored, harmonizing visually with the chili peppers without turning black. The chicken should be crispy on the outside, infused with the fragrance of dried chilies. Mastering the heat is exceptionally tricky—one moment more and it burns, one moment less and it's undercooked.

Top 4: Spicy Boiled Fish Slices/水煮鱼

Spicy Boiled Fish Slices is a signature dish from the Sichuan-Chongqing region of China, first popular in Cuiyun Township, Yubei District of Chongqing. The dish actually evolved from Chongqing Hotpot Fish, and only has a history of a little over a decade. The fish is tender, the aroma is rich and inviting, and the flavor is spicy without being overpowering—everyone who tries it raves about its taste!

Spicy Boiled Fish Slices on Chongqing's abundant fish varieties and high-quality chili peppers and Sichuan peppercorns. Using quick boiling and blanching method, it ensures the fish is perfectly cooked while fully absorbing the flavors of the spices, creating a distinctive taste—numbing, spicy, fragrant, and tender—with a refreshing texture and a lingering sweet aftertaste.

Top 5: Sauerkraut Fish Slices/酸菜鱼

Sauerkraut Fish Slices, also known as Sour Soup Fish, is a well-known dish that originated in Chongqing. It primarily uses grass carp or snakehead fish as the main ingredient, simmered with Sichuan sauerkraut, featuring tender, flavorful fish with a sour and spicy taste.

Legend has it that local fishermen used to sell the larger fish they caught and trade the smaller ones with nearby farmers for sauerkraut. They would then cook the fish and sauerkraut together in one pot, creating a soup that was both fresh and savory, then gave birth to this regional specialty.

Sauerkraut Fish became especially popular in the 1990s and earned a spot on the menu of restaurants big and small. Chongqing chefs helped popularize it across China, and like Spicy Boiled Fish, it became a pioneering dish in the rise of Chongqing’s jianghu cuisine.

Top 6: Mao Xuewang/毛血旺

Mao Xuewang is one of the pioneers of Chongqing's famed jianghu cuisine, popular throughout Southwest China. It is known for its numbing spiciness, fiery heat, rich umami flavor, and aromatic fragrance, with thick broth and appetizing effect.

In the 1940s in Ciqikou Ancient Town, a local butcher would sell leftover offals at low prices. His wife, unwilling to waste them, began running a street-side stall serving offal soup. One day, she added fresh Xuewang (pig's blood curd) directly into the boiling broth. To her surprise, the blood curd became more tender the longer it cooked, and the flavor was even more delicious. Since the raw Xuewang was freshly poached and served immediately, it is named Mao Xuewang, that "Mao" conveys a sense of roughness or casualness in Chongqing dialect.

Top 7: Hot and Sour Noodles/酸辣粉

Chongqing Hot and Sour Noodles is a widely beloved traditional street snack in the urban areas of Chongqing, considered one of Chongqing people's all-time favorites. The noodles are traditionally handmade using sweet potato and pea starch, crafted through a time-honored technique passed down by rural families, resulting chewy and springy noodles. Its traits—numbing, spicy, fresh, fragrant, sour, and rich but not greasy—makes Chongqing Hot and Sour Noodles a popular dish not only locally, but across China, earned it the nickname "The King of All Noodles".

Top 8: Chongqing Douhua/豆花

Chongqing Douhua (Tofu Pudding) is nothing like the sweetness and mildness found in southern China. Instead, it embodies the spicy and straightforward character of the mountain city. The silky white douhua, tender as jade, is brilliantly paired with vibrant red chili oil and fresh green scallions. Each bite is an intense tease to the taste buds—the douhua’s subtle sweetness colliding with the fiery seasoning to spark an unforgettable burst of tastiness.

What makes it even more exciting is the variety of sides that often accompany Chongqing Douhua. From crispy youtiao to soft rice; from tender meat slices to refreshing vegetables—diners can mix and match as they please

Where to eat

Top 1: Yang Ji Long Fu 1942/杨记隆府

Yang Ji Long Fu 1942, specializes in authentic Chongqing Jianghu cuisine. A century ago, during the Republic of China era, a tavern of the name in Chongqing—Yang Ji Long Fu—rose to fame by blending time-honored family recipes with the bold, unrestrained flavors of Jianghu dishes, popular for a time.

Each signature dish tells a story of unbridled passion and rugged charm. Paired with the restaurant’s nostalgic décor echoing the Republic era, every bite of the spicy and aromatic Bayu flavors offers a lingering taste of century-old flavor, immersing in Chongqing’s century-old warmth.

• Recommended: Yang Ji Branded Fish, Dry Chili Chicken, Overlord Rabbit, Mao Xuewang, Large Glutinous Rice Ball
• Operating Hours: 10:00 AM – 10:00 PM
• Address: No. 32 Linjiang Branch Road, Yuzhong District, Chongqing
• Telephone: 023-86558989

Top 2: Chuqi Gate Eel Hotpot/储奇门鳝鱼火锅

Chongqing Chuqi Gate Eel Hotpot is a beloved local hotpot restaurant with booming business. The broth has a moderate level of spiciness and a rich, flavorful taste—perfect for those who can’t handle extreme spice but still want to experience the essence of Chongqing hotpot. The ingredients are fresh, the portions generous, and the overall experience—from taste to quality to service—is consistently satisfying. It's definitely a hotpot spot worth trying when in Chongqing.

• Recommended: Chongqing Hotpot, Tripe, Eel, Crispy Fried Pork, Xuewang
• Operating Hours: 10:00 AM – 04:00 AM
• Address: No. 39 Shuncheng Street, Yuzhong District, Chongqing
• Telephone: 023-65300577

Top 3: Bayi Road Gourmet Street/八一路好吃街

Chongqing’s Bayi Road Gourmet Street is truly a food lover’s paradise. It brings together famous delicacies from all over Chongqing—and even from across China—offering a unique flavor in every bite. Whether you're grabbing a quick snack or sitting down for a full meal, the prices are incredibly friendly, making it easy for every foodie to fully indulge in the joy of great food.

• Recommended: Hot and Sour Noodles, Dry Chili Noodles, Chongqing Douhua, Skewer in Hotpot
• Operating Hours: 09:00 AM – 10:30 PM
• Address: No. 181, Bayi Road, Yuzhong District, Chongqing
• Telephone: 023-63929297

Top 4: Liziba Liangshan Chicken/李子坝梁山鸡

Liziba Liangshan Chicken is a signature dish and culinary landmark of Yuzhong District in Chongqing, with its origins tracing back to 1981. It features a uniquely crafted medicated food soup stewing technique that delivers an exceptional flavor experience. The chicken is tender and aromatic, spicy and numbing, yet balanced in a way that avoids overwhelming heat or dryness. Following Chongqing hotpot and Chongqing noodles, Liziba Liangshan Chicken has earned its place as the "third iconic culinary symbol" of Chongqing.

• Recommended: Liziba Liangshan Chicken with Taro, Sticky Rice Cake with Brown Sugar, Spicy Beef, Tomato Salad with Sugar
• Operating Hours: 11:00 AM – 10:00 PM
• Address: No. 60 Liziba Street, Yuzhong District, Chongqing
• Telephone: 023-65656584

Top 5: Benz Noodles House/奔驰面庄

On Min'an Avenue, there's a long-established noodle shop called "Benz Noodle House". Just one glance at its modest storefront reveals its many years of history. Open only from morning to noon, serving only Chongqing noodles and wontons, abandoning variety in favor of mastery. The shop is tiny, and most customers squat by the roadside, using stools as makeshift tables to enjoy their noodles, down-to-earth and full of streetwise charm.

• Recommended: Chongqing Noodles, Wontons
• Operating Hours: 06:00 AM – 02:30 PM
• Address: No. 2, North City Mansion, Yungang Road, Yubei District, Chongqing
• Telephone: 15297018900