What to Eat in Chongqing (Definitive Food Guide)

Chongqing is famous for its fiery hotpot, where you dip fresh ingredients into a bubbling, spicy broth, as well as its iconic Chongqing noodles and spicy skewers. The intense numbing sensation of Sichuan peppercorns combined with the heat of chili peppers creates an unforgettable flavor explosion in every dish.

In this guide, I’ll take you to some of Chongqing's best food spots where you can savor authentic local dishes, along with some tips to make sure you eat like a true Chongqing native. Whether you're a spice enthusiast or someone who enjoys milder dishes, this city’s food scene has something that will thrill every taste bud. Get ready to dive into a culinary adventure full of heat, flavor, and tradition!

🍜 Must-Try Local Dish in Chongqing

🌶️ The Firecracker Flavors of Chongqing Xiao Mian

I stumbled upon a narrow alleyway in Chongqing’s Jiefangbei area, lured in by the scent of chili oil and sizzling garlic. A small noodle shop with red plastic stools and locals slurping away felt like the right kind of place. When the bowl of Chongqing Xiao Mian arrived, it looked deceptively simple—thin wheat noodles submerged in a crimson broth, glistening with chili oil, topped with crushed peanuts, scallions, and bits of minced pork.

The first bite? Boom. The numbing heat of Sichuan peppercorns hit me immediately, followed by a slow, addictive burn from the chili. But it wasn’t just spice—there was depth from the fermented beans, a slight sweetness balancing the heat, and a chewy bounce from the noodles. It was comfort food turned explosive, and I couldn’t stop eating. The old auntie who served me just smiled knowingly—I was hooked.

📖 About Chongqing Xiao Mian

Chongqing Xiao Mian literally means “small noodles,” but don’t be fooled—this humble dish is a local institution. Known for its bold, spicy broth and straightforward ingredients, it’s eaten any time of day and reflects Chongqing’s love for intense, layered flavors.

🍴 Best place to try:

Xiao Mian Guan, Jiefangbei Pedestrian Street

💡 Pro Tips

• Ask for “wei la” (微辣) if you're not great with spice—it’s still hot, but manageable.
• Add a tea egg or a side of pickled radish for balance.
• Slurping is encouraged—it cools the noodles and shows appreciation!
  

🔥 Grilled to Perfection: Chongqing Kao Yu Experience

I wandered into a buzzing night market along Nanbin Road, drawn to a crowd gathered around sizzling metal trays. The smell was intoxicating—smoky, garlicky, and tinged with chili. I sat down and ordered Chongqing Kao Yu, or grilled fish, not fully knowing what to expect. When it arrived, the whole fish was swimming in a bubbling, crimson-red sauce filled with potatoes, lotus root, tofu skin, and heaps of garlic and chili.

The skin was crispy, the inside flaky and juicy, soaking up the spicy, peppercorn-laced broth. Every bite was fire and umami—mouth-numbing yet irresistible. I found myself dipping the sides into the sauce just to hold onto the flavor a little longer. It was the most dramatic fish dish I’ve ever had.

📖 About Chongqing Kao Yu

This iconic dish is a whole freshwater fish grilled, then braised in a spicy hotpot-style sauce. It's both a street food favorite and a popular group meal among locals, often customized with side ingredients.

🍴 Best place to try:

Shui Zhi Yu Kao Yu, Nanbin Road

💡 Pro Tips

• Choose your spice level wisely—“zhong la” (medium spicy) is already intense!
• Add tofu skin and lotus root for perfect texture contrast.
• Best shared with friends, especially over cold local beer.

🥢 Crispy, Juicy, Perfect: Chongqing La Zi Ji

Tucked into a busy corner restaurant in the Shapingba district, I ordered La Zi Ji after seeing every table with the same plate. When it came, I thought they made a mistake—it looked like a plate of dried chilies. But buried inside were bite-sized chunks of deep-fried chicken, golden and fragrant.

The first bite was an explosion—crispy on the outside, juicy inside, coated in salty, spicy seasoning. Each piece had just enough heat to tingle, with numbing peppercorns sneaking up after a few bites. Digging through the mountain of chilies felt like a treasure hunt, and I didn’t want it to end.

📖 About Chongqing La Zi Ji

La Zi Ji, or “chicken with chilies,” is a classic dry-style stir fry that highlights Sichuan’s signature chili and peppercorn flavor combo. It’s bite-sized, intense, and often eaten as a snack or shared dish.

🍴 Best place to try:

Hao You Ji La Zi Ji, Shapingba District

💡 Pro Tips

• Don’t eat all the chilies—pick out the chicken pieces.
• Pair with plain rice to balance the spice.
• Goes great with cold tofu or cucumber salad as a side.

🍲 A Bubbling Feast: Chongqing Hotpot Like No Other

I finally gave in to the hype and joined a local friend for Chongqing hotpot near Guanyinqiao. The bubbling pot of red broth arrived—loaded with chili oil, peppercorns, and floating dried chilies. We dipped in thin beef slices, duck blood, tofu, and even pig’s brain (peer pressure won).

It was sensory overload: the mouth-numbing heat from the peppercorns, the rich, oily broth clinging to each bite, and the cold cucumber sides offering momentary relief. The experience wasn’t just about food—it was a performance, a shared rhythm of cooking, dipping, and gasping for water. It was unforgettable.

📖 About Chongqing Hotpot

Arguably the city’s most famous dish, Chongqing hotpot is known for its fiery red broth packed with spice and mala (numbing) flavor. It’s a communal experience deeply rooted in local dining culture.

🍴 Best place to try:

Qi Qi Hotpot, Guanyinqiao

💡 Pro Tips

• Ask for a “yuan yang” pot if you want both spicy and non-spicy broth.
• Don’t skip the sesame oil dipping sauce—it cools the spice.
• Go early or book ahead—it’s popular with locals every night.

🍜 A Bowl of Balance: Chongqing Suan La Fen

One rainy afternoon in Ciqikou Ancient Town, I ducked into a tiny eatery that smelled of vinegar and spice. I ordered Suan La Fen, or hot and sour glass noodles. The dish came steaming hot, with translucent sweet potato noodles floating in a deep red broth topped with ground peanuts, cilantro, and pickled vegetables.

The first slurp was silky and tangy—the sour black vinegar hit first, followed by a gentle heat. The noodles had an addictive chewiness, and the broth danced between sour, spicy, and savory. It warmed me up from the inside and left a gentle tingle on my lips.

📖 About Suan La Fen

This beloved street food features slippery glass noodles in a spicy, sour soup, with a strong vinegar backbone. It’s popular among younger locals and perfect for a quick meal or rainy-day comfort.

🍴 Best place to try:

Chen Suan La Fen, Ciqikou Ancient Town

💡 Pro Tips

• Customize your toppings—add pickled cowpeas or extra vinegar.
• Mix the bowl before eating to distribute the flavors.
• Avoid white clothes—it can splash!
  

🌶️Street Food or Hawker Favorite in Chongqing

🌶️ Fiery Noodles & Tingling Lips at Chongqing’s Spicy Alley

The second I stepped into the buzzing chaos of Ciqikou Old Town, the air practically slapped me with chili smoke and numbing peppercorns. Vendors were yelling over sizzling woks, steam rising like a dragon’s breath. I followed my nose to a tiny stall barely bigger than a closet—but wow, the smell of garlic, vinegar, and Sichuan peppercorn was magnetic. I ordered a bowl of Chongqing Xiao Mian, and watched as the vendor quickly blanched the noodles, tossed them into a red-hot, oily broth, and topped it with minced pork, scallions, and an avalanche of chili flakes. One bite in—my tongue went numb in the best way. Spicy, savory, smoky—like a full-blown Sichuan symphony in my mouth.

📖 About Xiao Mian

Chongqing Xiao Mian is a beloved breakfast noodle that’s gained cult status across China. Known for its addictive mala (numbing-spicy) flavor, each stall has its own secret spice mix, making it a citywide obsession.

🍴 Best Places to Try It

Wang Er Mian
Known for its deep, earthy broth and powerful chili oil kick. Locals line up for this one every morning.
📍 Location: Near Jiaochangkou Metro Station
💰 Cost: ~¥12 (₱95)

Hao Ji Xiao Mian
Spice lovers’ paradise—ask for "extra mala" if you dare. The minced pork is super fragrant!
📍 Location: Shapingba District
💰 Cost: ~¥10 (₱80)

💡 Pro Tips

• Come early—noodle stalls often sell out before noon.
• Ask for “wei la” (mild) if you're not used to the heat!
• Pair with a cold soy milk or hawthorn juice to cool down your palate.
• Add a tea egg on the side—it soaks up the chili oil beautifully.

🔥 Skewers & Spice at Chongqing’s Midnight Grills

It was close to midnight in the Nanbin Road food strip, and the street was alive—bright bulbs strung over hawker stalls, smoke curling into the humid air, and that unmistakable aroma of sizzling meat and chili. I wandered past neon signs and karaoke echoes until I found the busiest stall: trays piled with skewers—everything from lotus root to chicken hearts. I pointed at a few, and the vendor tossed them onto the grill, brushing on a thick, fragrant chili oil. Sparks flew as the fat hit the flames. He handed me the skewers wrapped in paper, still crackling with heat. The first bite? Charred, spicy, numbing, and sweet all at once. My mouth burned, but I couldn’t stop.

📖 About Shaokao (Chongqing BBQ)

Shaokao is Chongqing’s late-night obsession—grilled skewers slathered in a chili-heavy rub. Rooted in street culture, it’s a social food best shared with beer and friends, and every stall has its own spice secrets.

🍴 Best Places to Try It

Yuan Lao Da Shaokao
Crowd favorite for its insanely crispy chicken skin and perfectly seasoned veggies.
📍 Location: Jiefangbei Pedestrian Street
💰 Cost: ¥2–5/skewer 

Shan Cheng Shaokao
Locals swear by the lamb skewers and house chili rub—bold, smoky, unforgettable.
📍 Location: Near Eling Park
💰 Cost: ~¥3–6/skewer

💡 Pro Tips

• Go late—after 9 PM is when the grills come alive.
• Grab a local beer or iced plum juice to balance the spice.
• Say “duō là” if you want the full spicy experience, or “shǎo là” for light heat.
• Try the tofu skin and mushrooms—they soak up flavor like magic.

🍯 Sweet Rice Magic at Chongqing’s Ciqikou Alleys

Ciqikou Ancient Town was a sensory overload—stone-paved lanes packed with snack stalls, the scent of sugar and roasted sesame floating in the air. I was weaving through the crowd when I spotted a tiny wooden cart surrounded by kids and grannies alike. The vendor was pulling a sticky, golden blob from a steaming pot, rolling it in crushed peanuts with quick, practiced hands. I ordered one: Ci Ba (glutinous rice cake). Warm and chewy, coated in nutty crunch and a light sugar glaze—it was like biting into a sweet, smoky cloud. The texture was soft but springy, and it melted in my mouth with just enough resistance to make it fun to chew.

📖 About Ci Ba

Ci Ba is a traditional Chongqing treat made from pounded sticky rice, often grilled or steamed, and then rolled in ground peanuts, sesame, or brown sugar. It’s popular during festivals and loved for its nostalgic, comforting flavor.

🍴 Best Places to Try It

Ciqikou Laoci Ba Stall
A beloved old-school cart with a constant queue—famous for extra nutty coating and melt-in-your-mouth texture.
📍 Location: Main alley of Ciqikou Ancient Town
💰 Cost: ~¥8 (₱60)

Er Yi Ci Ba
Sells both sweet and savory versions—try the brown sugar one for a rich, caramelized bite.
📍 Location: Near Hongyadong Scenic Area
💰 Cost: ~¥10

💡 Pro Tips

• Ask for freshly made—it’s softer and still warm.
• Pair with hot soy milk or sweet-sour hawthorn tea for balance.
• Want crunch? Ask for extra peanut and sesame topping!

🍜 Soup & Spice in Every Slurp: Chongqing Suan La Fen

It was drizzling in Chongqing, and I ducked under a tiny awning in a back alley near Liziba Station. The stall had just three tables, but the line snaked into the rain. I could smell tangy vinegar and pickled mustard greens before I even saw the menu. I ordered a steaming bowl of Suan La Fen—thick sweet potato glass noodles swimming in a deep red, sour-spicy broth. The first slurp hit with vinegar sharpness, then came the heat, and finally the chewy noodles that bounced like jelly. Topped with peanuts, cilantro, and pickled veggies, it was warming, funky, and wildly addictive.

📖 About Suan La Fen

This sour and spicy noodle soup is a Chongqing staple, known for its chewy sweet potato noodles and vinegar-forward broth. It’s a common street-side comfort food and late-night fix.

🍴 Best Places to Try It

Ma La Tang Fen Guan
Famous for using aged black vinegar and generous chili oil. A local favorite for midnight cravings.
📍 Location: Near Liziba Monorail Station
💰 Cost: ~¥12

Er Jie Suan La Fen
Small but mighty, with a signature pickled mustard that gives a nice punch.
📍 Location: Near Guanyinqiao Shopping District
💰 Cost: ~¥10

💡 Pro Tips

• Stir before eating—chili oil settles at the bottom!
• Ask for “zheng chang la” (normal spicy) to enjoy the balance.
• Pair with iced green tea to cool the fire.

🥟 Crispy Pockets of Joy: Chongqing Guo Kui

Right outside Chaotianmen dock, a small stand caught my eye—flat, golden discs sizzling on a cast iron pan. Locals were biting into them like they were life’s reward. I bought one, fresh off the grill. The vendor cracked it open to show the juicy pork filling inside, seasoned with Sichuan pepper, garlic, and scallions. The outer crust? Shatteringly crispy and smoky from the griddle. Every bite was a perfect contrast—crunchy shell, molten center, and just a hint of that addictive mala tingle.

📖 About Guo Kui

Guo Kui is a traditional flatbread stuffed with savory or sweet fillings, then baked or pan-fried until crisp. In Chongqing, the pork version with spicy oil is the undisputed crowd-pleaser.

🍴 Best Places to Try It

Lao Zhao Guo Kui
Crispiest crust in town, with bold, peppery pork filling.
📍 Location: Near Chaotianmen Square
💰 Cost: ~¥6

Chuan Xiang Guo Kui
Offers unique flavors like beef curry and sweet red bean. Don’t miss the crunchy sesame-topped crust!
📍 Location: Near Shapingba Metro
💰 Cost: ~¥5–7

💡 Pro Tips

• Eat it hot—the crust goes soggy fast!
• Try the sweet version with black sesame for dessert.
• Watch them make it—flipping the flatbread on the iron pan is a show in itself.
  

🥤 Cooling Off with Chongqing Ice Jelly (Aiyu Bing)

The sun was unforgiving along the Yangtze River promenade, and I needed a cold hit fast. I found a cheerful auntie under a striped umbrella, scooping translucent jelly into plastic cups. Chongqing Bing Fen, or ice jelly, looked like sparkling amber, topped with crushed peanuts, brown sugar syrup, and fermented rice grains. I took one sip and sighed in relief. Cold, slippery, sweet, and lightly fermented—it was like a soft explosion of flavors and textures. The rice bits added a slight tang, while the jelly just slid down like silk.

📖 About Bing Fen (Ice Jelly)

Made from the seeds of the Nicandra plant, this jelly is a beloved summer cooler in southwest China. It’s naturally cooling and often mixed with local toppings like sweet rice or hawthorn.

🍴 Best Places to Try It

Jiang Cheng Bing Fen
Famous for their extra chewy jelly and homemade brown sugar syrup.
📍 Location: Near Nanbin Road Night Market
💰 Cost: ~¥6

Ciqikou Ice Jelly Stand
Topped with glutinous rice and sweet-sour fruits—perfect after spicy food.
📍 Location: Ciqikou Old Town
💰 Cost: ~¥5

💡 Pro Tips

• Best enjoyed after a spicy meal—it cools your mouth instantly.
• Mix before sipping—the syrup settles at the bottom.
• Add hawthorn or lychee if available for extra zing.

🍽️Signature Restaurant or Food Institution

🔥 Fiery Feast at Huang Cheng Lao Ma Hotpot (皇城老妈)

Stepping into Huang Cheng Lao Ma in Chongqing felt like being welcomed into a palace of spice. The rich aroma of simmering chilies and Sichuan peppercorns hit me the moment I entered—bold, intoxicating, and impossible to resist. Red lanterns lit up the interior, casting a warm glow over polished wood tables and copper hotpot cauldrons. The staff moved briskly but with practiced ease, bringing over the signature "yuanyang" pot—half rich, spicy mala broth, half milder mushroom-based soup. I ordered tender slices of beef, duck blood tofu, lotus root, and handmade noodles. Every dip into that bubbling crimson broth awakened my tastebuds with a satisfying tingling burn. But the real highlight? The sesame oil dipping sauce mixed with garlic and coriander—it perfectly balanced the heat. It was spicy, yes, but beautifully nuanced and deeply satisfying.

📖 About Huang Cheng Lao Ma

Opened in 2000, Huang Cheng Lao Ma is one of Chongqing’s most respected hotpot institutions, beloved for its commitment to tradition. With lavish decor that mimics Sichuan opera houses and a broth that’s been perfected over decades, it stands out in a city famous for hotpot. Locals and tourists alike flock here for the full Chongqing experience—intense spice, convivial atmosphere, and bold flavors that stay with you.

🍽️ What to try:

• Yuanyang Hotpot – Half mala, half mild broth for a balance of fire and flavor.
• Beef Slices & Duck Blood Tofu – Absorbs the broth’s spice while keeping tender.
• Lotus Root & Handmade Noodles – Great texture and a must for soaking up the broth.

🌶️ Legendary Mala at Qi Qi Hotpot (齐齐火锅)

The moment I walked into Qi Qi Hotpot, the air practically shimmered with spice. The restaurant was buzzing, filled with laughter and the clink of chopsticks. I sat near the open kitchen, where dried chilies piled high and the scent of numbing Sichuan peppercorns filled the air. I ordered their famous mala hotpot with wagyu beef slices, crispy pork intestines, and quail eggs. The mala broth was punishingly hot yet addictive—bold, aromatic, and layered with flavor. I cooled the burn with their homemade plum juice and made my own dipping sauce at the condiment bar—savory, nutty, and garlicky. The balance of pain and pleasure was absolute magic.

📖 About Qi Qi Hotpot

A rising star in Chongqing’s hotpot scene, Qi Qi is loved by locals for its high-quality ingredients and ferociously spicy broth. Though newer compared to traditional stalwarts, it has earned a cult following thanks to its modern twist on the city’s favorite dish.

🍽️ What to try:

• Mala Wagyu Beef – Thinly sliced for the perfect bite in the spicy broth.
• Crispy Pork Intestines – Crunchy on the outside, tender inside.
• Quail Eggs – Rich and creamy, a perfect cool-down item.

🍽️ Bold Flavors at Peijie Hotpot – A Chongqing Rite of Passage

Walking into Peijie Hotpot felt like stepping into Chongqing’s soul. The place buzzed with energy—servers weaving between tables, pots bubbling with fiery broth, and the unmistakable aroma of chili and Sichuan pepper hitting me like a warm, spicy welcome. We were seated quickly, and the table setup was simple but inviting, with a copper hotpot set into the center and stacks of ingredients waiting to be dipped. I chose the classic yuan yang broth—half spicy, half clear—to ease into the heat. The highlight? Fresh tripe and tender beef slices swirled just seconds in the broth, soaking up all that numbing mala flavor. The spice built slowly, then exploded across my tongue, and I couldn't stop dipping and sipping. It wasn’t just a meal—it was a performance of flavor, heat, and culture.

📖 About Peijie Hotpot

Peijie has been a hotpot institution in Chongqing for over 20 years. It’s famed for its robust mala base and consistently high-quality ingredients, drawing locals and in-the-know travelers alike. For many, it’s a rite of passage—the true taste of Chongqing’s fiery heart.

🍽️ What to Try

• Yuan Yang Hotpot Broth – Half mala, half clear; perfect for balancing spice and savor.
• Fresh Beef Tripe – A Chongqing favorite, with a bouncy texture that soaks up broth.
• Lotus Root & Mushrooms – Cooling, crunchy sides that complement the heat beautifully.

🍽️ Nostalgic Comfort at Xiaotian’e – Chongqing’s Duck Blood Legend

The moment I stepped into Xiaotian’e, the smell of slow-simmered broth and fermented chili oil wrapped around me like a warm hug. The restaurant had a retro charm—red lanterns hanging low, steam rising from every table, and locals chatting over bowls of bubbling crimson soup. I came for their iconic Duck Blood Curd Hotpot, and it didn’t disappoint. The broth was rich, dark, and aromatic, packed with chilies, garlic, and that signature numbing mala punch. The duck blood was silky and clean-tasting, nothing like I expected—soft on the outside with a custardy center that melted into the spicy broth. I paired it with chewy glass noodles and crispy fried pork skin, which soaked up the broth like sponges of spice. It was comfort food with a wild edge—something only Chongqing could pull off this well.

📖 About Xiaotian’e

Founded in the 1980s, Xiaotian’e (literally “Little Swan”) is one of Chongqing’s most iconic hotpot chains, known for its duck blood curd and deep, flavorful broth. It’s a beloved spot for locals craving the nostalgic taste of traditional hotpot done right.

🍽️ What to Try:

🦆 Duck Blood Curd – Soft, silky, and the heart of Xiaotian’e’s signature broth.
🍜 Sweet Potato Noodles – Slippery and chewy, a perfect base for soaking in spicy soup.
🥓 Crispy Fried Pork Skin – Addictive texture that absorbs the mala flavor like magic.

🥢 Imperial Flavors at Lao Sichuan Restaurant (老四川饭店)

Stepping into Lao Sichuan felt like entering an old-world teahouse—wooden lattice walls, red velvet chairs, and soft guzheng music playing in the background. The staff, in traditional dress, welcomed us with jasmine tea and warm towels. I ordered their renowned kou shui ji (mouthwatering chicken) and twice-cooked pork. The chicken arrived chilled, drenched in a sauce of chili oil, vinegar, garlic, and peanuts—it was silky, fiery, and packed with umami. The pork, crisped then stir-fried with leeks and broad bean paste, was smoky and rich. It felt like eating something straight from a family banquet—intense, nostalgic, and utterly satisfying.

📖 About Lao Sichuan Restaurant

Operating since the 1980s, Lao Sichuan is one of the city's old-guard institutions, offering time-honored Sichuan dishes in a refined setting. It’s known for perfecting cold starters and stir-fried classics with unwavering authenticity.

🍽️ What to try:

• Mouthwatering Chicken (Kou Shui Ji) – Cold, spicy, and layered with flavor.
• Twice-Cooked Pork – Savory and perfectly charred.
• Mapo Tofu – Soft tofu with a numbing, peppery kick.

🍰 Café, Bakery or Dessert Spot in Chongqing

🍰 Burnt Cheesecake Bliss at La Vie Specialty Coffee

Tucked along a sloping lane in Chongqing’s Shapingba district, La Vie Specialty Coffee felt like a warm Parisian nook. Light jazz played softly as I stepped in, met by shelves of vintage books, flickering candles, and the comforting scent of butter and espresso. Locals sat quietly with laptops or deep in hushed conversation, and I found a seat by the window overlooking the street. I ordered their signature burnt Basque cheesecake, and from the first bite, I was in awe. It was warm in the middle, almost custardy, with a caramelized top that added the perfect bittersweet edge. Paired with a floral earl grey latte, it was pure comfort on a rainy afternoon.

📖 About C’est La Vie Café

This café blends European patisserie flair with Chinese ingredients, known especially for its cheesecakes and artisan brews. It’s not halal-certified but offers many vegetarian-friendly options, and the vibe is cozy yet elevated—perfect for slow days and thoughtful desserts.

🍮 Caramel Clouds at Luneurs 9th Street, Chongqing

📖 About Luneurs 9th Street

Luneurs is a French-inspired café and bakery known for its artisanal pastries and small-batch gelato. They focus on high-quality ingredients and elegant, minimalist presentation. While not halal-certified, many of their offerings are vegetarian-friendly. The atmosphere leans European chic, with Chongqing's creative crowd often spotted here.

🍓 Strawberry Whispers at Baker & Spice, Chongqing

📖 About Baker & Spice

Originally from Shanghai, Baker & Spice has made a name for itself in Chongqing with European-style baked goods, organic ingredients, and strong coffee. The vibe is modern yet cozy—popular with brunch-goers and creatives. While not halal-certified, many vegetarian options are available.

🍫 A Dark Roast Dream at Seesaw Coffee, Chongqing

📖 About Seesaw Coffee

Seesaw is a well-known specialty coffee brand from China that emphasizes local beans and sleek, creative interiors. It’s a hotspot for students and young professionals. Their menu mixes handcrafted drinks and seasonal sweets. While not halal-certified, many drinks and light bites are suitable for a wide range of diets.

☕ Precision Sips at Grid Coffee, Chongqing

📖 About Grid Coffee

Grid Coffee is a specialty coffee chain known for its focus on single-origin beans and no-sugar, no-additive drinks. Their minimalist, modern approach blends Chinese culture with a refined coffee experience. The menu highlights clean, precise brews and rotating single-origin offerings from Yunnan and other regions.

🛍️ Local Snack or Food Souvenir

🥜 Spicy Crunch to Go: Chongqing Mala Peanuts

I stumbled upon these Chongqing mala peanuts at a souvenir shop near Hongyadong. I was looking for something bold and true to the city’s fiery soul—and these little snacks packed a punch! Each crunchy peanut is coated in Sichuan peppercorn and dried chili flakes, giving that addictive numbing-spicy flavor locals love. They come sealed in sleek foil packs with bold red and gold designs, perfect for gifting or sneaking into your carry-on. I couldn’t stop munching on them mid-flight!

📖 About Chongqing Mala Peanuts

Chongqing’s love for mala (numbing and spicy) flavors runs deep—these peanuts are a crunchy street snack favorite, often paired with cold beer or eaten while watching dramas. Locals love the kick and the lingering tingle on the lips.

🛒 Where to buy:

Supermarkets like Yonghui, souvenir stores near Hongyadong, or Jiangbei Airport

🎁 Travel-friendly:

Yes — lightweight, vacuum-sealed, and no mess!

🍬 Sweet Heat: Chongqing Spicy Ginger Candy

While browsing a traditional sweets stall in Ciqikou Ancient Town, I picked up a pack of spicy ginger candy—a local treat that combines heat, sweetness, and comfort in every chewy bite. Wrapped in nostalgic wax paper, each piece starts off mellow, then warms your throat with a zingy hit of real ginger and chili. It’s the perfect pocket snack for long walks or flights, and locals swear by it for sore throats!

📖 About Chongqing Spicy Ginger Candy

This old-school remedy turned snack reflects Chongqing’s love for bold flavors and warming herbs. Popular among the older generation but making a comeback among youth for its retro vibe and natural taste.

🛒 Where to buy:

Street stalls in Ciqikou, local grocery stores, or specialty tea shops

🎁 Travel-friendly:

Yes — individually wrapped, no refrigeration needed

🥮 Flaky & Savory: Chongqing Beef Floss Pastries

I found these beef floss pastries in a small bakery in Shapingba and instantly knew they’d make a unique souvenir. Imagine a buttery, multi-layered pastry filled with rich, savory beef floss—it’s soft, a little sweet, and deeply satisfying. They’re sold in elegant boxes tied with red ribbon, making them a lovely gift for friends or family who enjoy something beyond the usual sweets.

📖 About Chongqing Beef Floss Pastries

Rooted in southwestern Chinese baking traditions, these pastries blend flaky pastry techniques with the meaty, umami-rich beef floss that’s popular in Chongqing. Often enjoyed during festivals or as tea-time snacks.

🛒 Where to buy:

Local bakeries like Danzi or chains like Holiland

🎁 Travel-friendly:

Yes — boxed and sealed, just keep them cool and dry

🌶️ A Spicy Treasure: Chongqing Chili Crisp

📖 About Chongqing Chili Crisp

This spicy condiment is a staple in Chongqing kitchens and a must-have for locals who love bold, numbing Sichuan flavors. It’s commonly enjoyed with noodles, dumplings, or even as a dipping sauce during family meals, especially in colder months.

🛒 Where to Buy It:

Local markets like Ciqikou or specialty food stores in Chongqing

🎁 Travel Tip:

Yes — It’s a fantastic edible souvenir that packs a punch and lets your loved ones experience Chongqing’s fiery spirit right at home!

🐂 Bold & Addictive: Chongqing Spicy Beef Jerky

I picked up a pack of Chongqing-style spicy beef jerky at a local deli near Jiefangbei. The packaging looked unassuming, but the flavor? Unforgettable. Each strip was tender yet chewy, coated in a fiery blend of chili oil, garlic, and Sichuan peppercorns. The heat builds slowly, leaving that signature numbing tingle. It’s high-protein, super flavorful, and makes an excellent plane snack—or gift for spice-loving friends.

📖 About Chongqing Spicy Beef Jerky

Inspired by the city’s love for mala flavors, this jerky is a modern twist on traditional preserved meats. Locals snack on it with beer or rice porridge, and it's become a popular travel-friendly treat from the region.

🛒 Where to buy:

Local delis, specialty food stores, or Chongqing Airport souvenir shops

🎁 Travel-friendly:

Yes — vacuum-packed and lightweight, perfect for carry-on

🛣️Food Street or Dining Zone

🛣️ Spicy Nights at Jiefangbei Haochi Street

As soon as I turned onto Jiefangbei Haochi Street, it felt like stepping into Chongqing’s fiery food heart. Neon signs flickered above sizzling woks, and the air was thick with the scent of grilled meats, chili oil, and fermented tofu. Crowds clustered around vendors, chatting loudly over bowls of noodles and skewers fresh off the grill. I followed the line to a stall serving Chongqing xiaomian, a bowl of springy noodles bathed in red chili oil, peanuts, scallions, and pickled vegetables. It was lip-tingling, aromatic, and deeply satisfying—true comfort food with a kick. I cooled down with a sweet hawthorn juice from a nearby stall before continuing the feast.

📖 About Jiefangbei Haochi Street

Located in the bustling Jiefangbei commercial district, this food street is known for its fiery street snacks and local Chongqing flavors. It’s a hotspot for both locals and tourists seeking authentic eats like skewers, noodles, and spicy desserts.

🍽️ What to try:

• Chongqing Xiaomian (spicy dry noodles)
• Grilled beef and lamb skewers with cumin
• Fried potato slices with chili and vinegar

💡 Pro Tips

• Queue = quality here. Follow the locals for the best stalls.
• Bring cash; smaller vendors often don’t accept cards.
• Start light—portions are small so you can sample more!

🛣️ Fiery Flavors at Ciqikou Old Street

Wandering through Ciqikou Ancient Town during dinner was like stepping into an open-air food museum. Cobblestone alleys buzzed with chatter, clinking skewers, and the deep aroma of fermented bean curd. I tried the deep-fried crispy tofu first—served piping hot and slathered with spicy chili sauce. It was crispy outside, soft inside, and surprisingly addictive. Just down the lane, I grabbed a bamboo skewer of mala grilled squid, cooked over charcoal and sprinkled with chili flakes and cumin. Lanterns overhead glowed red, adding to the cozy, time-travel feel of the place.

📖 About Ciqikou Old Street

A historic area west of downtown, Ciqikou is famous for its Ming–Qing architecture and snack scene. The street is lined with stalls selling traditional Chongqing eats, sweets, and souvenirs, making it a perfect half-day trip with local flavor.

🍽️ What to try:

• Crispy fried tofu with mala sauce
• Grilled squid or octopus skewers
• Glutinous rice cakes with brown sugar syrup

💡 Pro Tips

• Avoid weekends—it gets packed with tour groups.
• Try savory snacks first, then end with sweet glutinous rice.
• Some stalls offer free samples—don’t be shy!
  

🛣️ Midnight Munchies at Nanbin Road Night Market

With the river shimmering beside me and the skyline twinkling above, Nanbin Road offered more than just a feast for the eyes—it was a food lover’s dream at night. I walked past lines of stalls lit by paper lanterns and smoky grills. A vendor called out, and I stopped for a plate of chuan chuan—skewered meat and vegetables dunked in a spicy hotpot broth, then tossed in sesame and chili oil. The textures and flavors were explosive. As I strolled on, a cup of sweet taro milk tea cooled the heat on my lips.

📖 About Nanbin Road Night Market

Running along the south bank of the Yangtze, Nanbin Road is both a romantic promenade and a sizzling street food spot. Known for modern twists on Chongqing classics, it’s a favorite for couples and foodies alike.

🍽️ What to try:

• Spicy chuan chuan skewers
• Stinky tofu (fermented, crispy, and bold)
• Taro or red bean milk tea

💡 Pro Tips

• Dress light—some stalls get steamy and crowded.
• Great spot for night photos with skyline views.
• Try walking from the east to west end for the full range.
  

🛣️ Street Heat at Three Gorges Square

When I reached Three Gorges Square in Shapingba, the energy hit me like a spice wave. College students swarmed the area, laughter echoed between sizzling pans and bubble tea machines. I picked a stall frying sweet potato balls with crisp exteriors and gooey, molten centers. Across the way, I couldn't resist a mini hotpot cup—tender beef, tofu, lotus root, all soaked in bubbling chili broth, served to-go. It was budget-friendly, bold, and pure Chongqing.

📖 About Three Gorges Square
A buzzing commercial zone near major universities, it’s known for fast, fiery eats that cater to young crowds. The variety here spans everything from deep-fried snacks to modern Sichuan fusion.

🍽️ What to try:

• Mini mala hotpot cups
• Fried sweet potato or taro balls
• Spicy chicken skewers (la zi ji-style)

💡 Pro Tips

• Go early—popular stalls sell out fast.
• Mostly self-service; grab your own trays.
• Try snacks in small portions—you’ll want to sample lots!
  

🛣️ Hotpot Heaven at Yangjiaping Food Street

Arriving at Yangjiaping Food Street felt like stepping into a hotpot showdown. Steam floated from huge bubbling pots as diners gathered around tables, sleeves rolled up and ready to dunk. I joined a queue for a family-run stall and ordered individual spicy hotpot—a mini pot loaded with sliced beef, mushrooms, tofu skin, and lotus root. It came with sesame-garlic dipping sauce and rice on the side. The broth was deep red, numbing, and completely addictive. I was sweating, grinning, and full within 15 minutes.

📖 About Yangjiaping Food Street

Located in Chongqing’s Jiulongpo District, this street is famous for its concentrated lineup of hotpot eateries. Whether you're in for classic or creative, communal or solo, it's all here—and fiery.

🍽️ What to try:

• Individual mala hotpot
• Duck blood and enoki mushroom soup
• Cold noodles in vinegar and chili

💡 Pro Tips

• Wear dark clothes—you might get splashed.
• Ask for “wei la” (mild spicy) if you’re new to hotpot.
• Bring tissues and water—trust me.

Discover Chongqing’s Unforgettable Food Journey

After diving into the fiery, bold, and complex flavors of Chongqing cuisine, I can honestly say this city is a haven for true food lovers. From the legendary Chongqing hotpot bubbling with numbing spices to the mouthwatering xiao mian (spicy noodles) and sizzling skewers from roadside stalls, every meal here is an adventure you won’t forget.

If you’re craving a taste of something truly unique, there’s no better time to explore Chongqing’s food scene. Book your flights to Chongqing from Singapore and find the perfect hotel In Chongqing to immerse yourself in both the city's vibrant culture and its unforgettable flavors. Not sure where to start your journey? Trip.com has all the insider tips you need!

Ready to take your taste buds on a thrilling ride? Whether you're a curious first-timer or a seasoned spice-seeker, Chongqing’s culinary delights are guaranteed to impress. So pack your bags, grab your chopsticks, and get ready for a delicious deep dive into one of China’s most exciting food destinations.