What to eat in Chongqing? — 14+ most famous, best food & must-try Chongqing street food

April 11, 2024

Chongqing is a major city located in southwestern China. It is one of the four directly controlled municipalities in China, along with Beijing, Shanghai, and Tianjin. With a population of over 30 million people, it is one of the most populous cities in China. Especially, Chongqing has rich and diverse cuisine. So, what to eat in Chongqing? Let’s check out our suggested 14+ best food in Chongqing, Chongqing street food, Chongqing famous food you must-try when traveling to this special city!

Chongqing was actually part of Sichuan province until 1997. Therefore, Chongqing cuisine definitely has the characteristics of famous Sichuan culinary art.

Chongqing cuisine | chongqing street food

The combination of its spicy and numbing flavors, hotpot culture, diverse street food scene, and iconic dishes has contributed to the fame of Chongqing cuisine. It is a cuisine that is beloved by locals and appreciated by food enthusiasts seeking a unique, flavorful, and memorable culinary experience.

In this post, Living Nomads is presenting you with the best dishes of Chongqing so that you will have an unforgettable culinary experience on your next visit of the city.

Chongqing Hotpot (#chongqing street food)

Chongqing Hotpot is known for its fiery and numbing flavors. The broth is infused with a generous amount of chili peppers, Sichuan peppercorns, and other spices, creating a sensation of both intense heat and numbing tingling on the tongue. This unique combination of flavors is addictive to many people and adds an exciting and memorable element to the dining experience.

Chongqing Hotpot is also characterized by a wide range of ingredients. You can find an assortment of thinly sliced meats, such as beef, pork, lamb, and offal, as well as seafood, vegetables, mushrooms, tofu, noodles, and more. This variety allows diners to cater to different preferences and dietary restrictions, making it a versatile dining option.

If you are not a fan of numbing flavor, you can still try Chongqing hotpot because it is usually served in a pot with 2, 4, or 9 compartments depending on the guests’ spice levels or the number of guests attending the meal. This customization ensures that everyone can enjoy the hotpot experience, regardless of their spice tolerance, which makes this hotpot even more popular.

Chongqing Spicy Chicken (La Zi Ji) (#what to eat in chongqing)

Chongqing Spicy Chicken, also called Chongqing La Zi Ji, is a popular dish not only in Chongqing but also throughout China and even internationally. It has a fiery and numbing flavor characteristic of Sichuan cuisine.

Chongqing Spicy Chicken features crispy and tender pieces of chicken that are stir-fried to perfection with dried chili peppers, Sichuan peppercorns, garlic, and other spices. The combination of the crispy exterior and juicy interior adds a delightful texture to the dish.

Chongqing Spicy Chicken can be enjoyed as a standalone dish or paired with other dishes. It can be served as a main course alongside steamed rice or as a side dish to complement other Sichuan dishes. The versatility of the dish allows it to be enjoyed in various dining settings, from casual street food stalls to upscale restaurants.

Kung Pao Chicken (#chongqing famous food)

Kung Pao Chicken, or Gong Bao Ji Ding, is a classic Chinese dish that originated in the Sichuan province, including the city of Chongqing. It is named after Ding Baozhen, a Qing Dynasty official whose title was Kung Pao, hence the name “Kung Pao Chicken.”

This chicken dish typically consists of diced chicken, peanuts, vegetables, and a flavorful sauce. The sauce is a combination of soy sauce, vinegar, sugar, and various spices such as Sichuan peppercorns, dried chili peppers, and ginger. Additionally, it often includes ingredients like garlic, green onions, and sometimes Sichuan preserved vegetables.

Kung Pao Chicken is known for its complex and balanced flavors. It offers a combination of spiciness from the dried chili peppers, a numbing sensation from the Sichuan peppercorns, and a hint of sweetness from the sugar. The dish has a savory and slightly tangy taste from the soy sauce and vinegar. The peanuts add a crunchy texture and a nutty flavor that complements the other ingredients.

This dish is a safe bet for tourists as it provides a moderate level of spiciness and can be easily enjoyed at various street-side restaurants.

Chongqing Sour and Spicy Noodles (Suan La Fen) (#best food in chongqing)

Suan La Fen, also known as Chongqing Sour and Spicy Noodles, is a popular street food dish from Chongqing. It is a type of noodle soup that embodies the bold and spicy flavors of Sichuan cuisine.

Suan La Fen typically consists of wheat noodles, a spicy and sour broth, and various toppings. The broth is made with a combination of chili oil, Sichuan peppercorns, garlic, vinegar, soy sauce, and other seasonings, giving it a distinctively spicy and tangy flavor. The noodles used in Suan La Fen are usually thin and chewy, adding texture to the dish. Toppings can include sliced meat, tofu, vegetables, peanuts, pickled vegetables, and herbs such as cilantro or green onions.

Suan La Fen has a distinctive combination of spiciness and sourness. The chili oil and Sichuan peppercorns provide a fiery heat, while the vinegar adds a tangy and slightly sour taste. The balance between the two flavors is a hallmark of Suan La Fen and contributes to its addictive and mouth-watering appeal.

Mapo Tofu

Mapo Tofu is a famous Chinese dish that originated in Chengdu, the capital city of Sichuan province, which is located near Chongqing. While it is not exclusive to Chongqing, the city has its own variation of this beloved dish.

Mapo Tofu is primarily made from tofu (bean curd) and minced meat, typically pork. Other key ingredients include doubanjiang (fermented broad bean paste), chili oil, Sichuan peppercorns, garlic, ginger, and green onions.

Mapo Tofu offers a combination of spiciness, numbing sensation from the Sichuan peppercorns, and a savory umami taste from the fermented broad bean paste. The dish has a rich and silky texture from the soft tofu, which absorbs the flavors of the sauce. The heat from the chili oil adds an additional kick to the dish.

Chongqing-style Mapo Tofu tends to be spicier compared to other versions, emphasizing the use of Sichuan peppercorns and chili oil. It often includes more chili peppers and has a bolder flavor profile, reflecting the city’s penchant for fiery and numbing dishes. It is important to note that the dish can be adjusted to suit different spice preferences.

Dandan Noodles

Dandan noodles, or Dandanmian, are a popular and iconic dish in Sichuan cuisine. The dish is named after the carrying pole (dandan) that street vendors historically used to transport the noodles and the ingredients.

Dandan noodles typically consist of fresh wheat noodles, a flavorful sauce, minced meat (usually pork), and various toppings. The sauce is a combination of ingredients such as soy sauce, sesame paste, chili oil, Sichuan peppercorns, garlic, and vinegar, creating a complex and spicy flavor profile. Toppings can include preserved vegetables, green onions, peanuts, and sometimes a poached or fried egg.

The dish’s appeal lies in its addictive and complex flavors, as well as its satisfying combination of textures. The spicy and numbing sensation from chili oil and Sichuan peppercorns, along with the interplay of savory and nutty elements, makes Dandan noodles a beloved comfort food for many people.

It is commonly found in Sichuan restaurants and street food stalls in Chongqing.

Steamed Chicken with Chili Sauce (Kou Shui Ji)

Steamed Chicken with Chili Sauce is commonly known as “Kou Shui Ji” in Chinese, which translates to “Saliva Chicken” or “Mouthwatering Chicken.” It is a well-known and must-try dish in Chongqing.

Kou Shui Ji is primarily made with chicken, typically bone-in chicken pieces like chicken wings or drumsticks. The chicken is poached or steamed until it is fully cooked and tender. The sauce is made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, soy sauce, vinegar, and other seasonings. Some variations may also include sesame oil, sesame paste, or other ingredients to enhance the flavors.

The dish is renowned for its bold, spicy, and numbing flavors. The combination of chili peppers and Sichuan peppercorns provides a fiery kick and a distinctive numbing sensation that is characteristic of Sichuan cuisine. The savory and tangy elements from the garlic, ginger, soy sauce, and vinegar contribute to the overall complexity of the dish. The dish is often garnished with green onions, cilantro, or peanuts for added freshness and texture.

Kou Shui Ji pairs well with a variety of dishes and accompaniments that complement its bold flavors, such as steamed rice, cold noodles, dandan noodles, cucumbers or pickled vegetables, steamed buns or mantou, stir-fried vegetables, and chilled beer or cold tea.

Shuizhu Yu (Sichuan boiled fish)

The main ingredient of Shuizhu Yu is fresh fish, typically a white fish with firm flesh such as carp, tilapia, or catfish. The fish is sliced into fillets or chunks. The dish also includes a variety of vegetables such as Napa cabbage, bean sprouts, and mushrooms.

The key flavor components are chili peppers, Sichuan peppercorns, garlic, ginger, doubanjiang (broad bean paste), fermented black beans, and various seasonings and spices.

Shuizhu Yu is often served in a large communal pot or bowl, with the fish slices and vegetables arranged on top of the bubbling broth. The vibrant red color of the chili oil and the aroma of Sichuan peppercorns make for an enticing presentation. It is common to garnish the dish with chopped green onions, cilantro, and sometimes roasted peanuts or sesame seeds to add freshness and texture.

Shuizhu Yu has a savory, slightly salty, and tangy flavor that comes from the various seasonings and spices. The fish absorbs the flavors of the broth, resulting in tender and flavorful bites.

Chuan chuan xiang (skewered hotpot)

Chuan Chuan Xiang, also known as Skewered Hotpot, is a popular street food and dining experience in Chongqing.

It is a unique and interactive way of enjoying hotpot-style dishes. Individual diners are presented with a selection of raw ingredients skewered onto bamboo sticks. These skewers are then cooked by dipping them into a communal pot of simmering broth right at the table.

The skewers feature a wide variety of ingredients, including meat, seafood, vegetables, tofu, mushrooms, noodles, and more. Popular choices include thinly sliced beef, lamb, chicken, shrimp, fish balls, lotus root, enoki mushrooms, and leafy greens. The ingredients are typically chosen by diners from a display or menu and are charged according to the number of skewers consumed.

Chuan Chuan Xiang offers a range of broth options, often including spicy and non-spicy variations. The spicy broth is usually flavored with chili peppers, Sichuan peppercorns, garlic, and other seasonings to create a fiery and numbing sensation. Non-spicy broths such as chicken or mushroom are also available. You can customize your dipping sauces by mixing various condiments like soy sauce, sesame oil, vinegar, garlic, and chili oil.

Jelly Beans in Chili Sauce (Chuanbei liangfen)

Chuanbei Liangfen is a popular street food dish originating from Chongqing. It is a refreshing and spicy cold appetizer made primarily from mung bean starch noodles and served with a spicy and tangy sauce.

The main ingredient of Chuanbei Liangfen is mung bean starch noodles, which are translucent and have a smooth and gelatinous texture. The noodles are typically mixed with various ingredients such as soy sauce, vinegar, garlic, chili oil, sesame oil, Sichuan peppercorns, peanuts, cilantro, and bean sprouts.

Chuanbei Liangfen has a complex flavor profile. The noodles have a mild and slightly sweet taste, while the sauce provides a spicy, tangy, and savory kick. The chili oil and Sichuan peppercorns contribute a numbing sensation and add a distinctive Sichuan flavor. The combination of flavors creates a refreshing and appetizing dish.

Chuanbei Liangfen is typically served cold, making it a perfect dish for hot summer days. It is commonly sold as a street food snack in Chongqing, often in small portions or takeout containers. It is enjoyed as an appetizer or a light meal.

Chongqing-style Grilled Fish

Chongqing-style Grilled Fish is typically prepared using whole fish, commonly tilapia or carp, which is marinated and then grilled or roasted.

The dish is known for its bold and spicy flavors, characteristic of Chongqing cuisine. The marinade typically includes a variety of spices, such as Sichuan peppercorns, dried chili peppers, garlic, ginger, and various aromatic herbs. These ingredients infuse the fish with a rich and complex flavor profile.

The cooking process involves grilling the marinated fish until it is cooked through and the skin turns crispy. The fish is then served in a large heated skillet or pot, surrounded by a medley of vegetables and other ingredients. Common additions may include bean sprouts, cabbage, lotus root, mushrooms, tofu, and more.

The dish is not only enjoyed for its bold flavors but also for its communal dining experience. It is typically served as a shared meal, where diners gather around the table, cook the fish and vegetables together, and enjoy the flavors and aromas as they savor each bite. The interactive nature of the dish makes it a social and enjoyable dining experience.

In summary, Chongqing cuisine has become a magnet for culinary tourism, attracting food lovers from far and wide who seek the authentic and unforgettable flavors that this region has to offer. With the city’s iconic dishes provided here, Living Nomads hopes you will have bold and memorable taste experiences in Chongqing.

Some best day tours, trips, activities and transfer services, tickets in, from and to Chongqing you can refer to

Check out more China guide here. And Chongqing travel blog here.