Chongqing Food - Revision history

Admin: Expand Chongqing Food into a sourced municipality-wide directory; retain SEO and image

2026-09-27T10:22:03Z

Expand Chongqing Food into a sourced municipality-wide directory; retain SEO and image

Admin: [CFWK] Link new dishes

2026-09-25T07:51:10Z

[CFWK] Link new dishes

← Older revision		Revision as of 15:51, 25 September 2026
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	Chongqing food culture includes both banquet traditions and everyday dishes shaped by the city’s regional trade and urban life. Local chronicles describe the development of Chongqing hot pot from dockside eating into a widely known restaurant tradition; this is a local historical account, and the exact origins are not presented as settled fact.<ref name="hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing hot pot in local chronicles], Chongqing Local Chronicles.</ref>		Chongqing food culture includes both banquet traditions and everyday dishes shaped by the city’s regional trade and urban life. Local chronicles describe the development of Chongqing hot pot from dockside eating into a widely known restaurant tradition; this is a local historical account, and the exact origins are not presented as settled fact.<ref name="hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing hot pot in local chronicles], Chongqing Local Chronicles.</ref>

	Present-day Chongqing and Sichuan share a broader Sichuan cooking heritage, while their local dishes and food identities remain distinct.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>		Present-day Chongqing and Sichuan share a broader [[Sichuan Cuisine\|Sichuan cooking heritage]], while their local dishes and food identities remain distinct.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>

	== Currently ==		== Currently ==
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	* [[Hunan Food]]		* [[Hunan Food]]
	* [[Sichuan Food]]		* [[Sichuan Food]]
			* [[Sichuan Cuisine]]
	* [[Chinese Candy]]		* [[Chinese Candy]]
	* [[Chinese Food Map]]		* [[Chinese Food Map]]

Admin: Link restored Chongqing cuisine page with Wanzhou pilot article

2026-09-25T05:14:09Z

Link restored Chongqing cuisine page with Wanzhou pilot article

← Older revision		Revision as of 13:14, 25 September 2026
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	[[Kong Fan]]		[[Kong Fan]]

			[[Wanzhou Food]]

	== Street Food ==		== Street Food ==

Admin: Restore previous structure; add sources and cuisine infobox; retain SEO title and keywords

2026-09-25T05:12:55Z

Restore previous structure; add sources and cuisine infobox; retain SEO title and keywords

← Older revision		Revision as of 13:12, 25 September 2026
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	{{#seo:		{{#seo:
	\|title=Chongqing Food~~: Hot Pot, Noodles and Regional Foodways~~ - Chinese Food Wiki		\|title=Chongqing Food (Chongqing / Yu Cuisine 渝菜) - Chinese Food Wiki
	\|keywords=Chongqing ~~food~~,Chongqing cuisine,Chongqing hot pot~~,Chongqing noodles,重庆美食~~		\|keywords=Chongqing Food,Chongqing cuisine,Yu cuisine,渝菜,Bayu cuisine,Chongqing hot pot
	\|description=~~A sourced guide to~~ Chongqing ~~food~~, ~~from~~ hot ~~pot~~ and ~~small noodles to local fish~~ dishes ~~and district food traditions~~.		\|description=Chongqing Food, also called Yu cuisine (渝菜), is built on Bayu dishes and known for spicy, hot, fresh and tender flavors combined into hundreds of dishes.
	}}		}}

	{{Infobox chinese food		{{Infobox chinese food
	\|width=270px		\|width=270px
	\|alternate_name=~~重庆美食~~		\|alternate_name=Yu cuisine; 渝菜; Bayu cuisine
	\|pinyin=~~Chóngqìng měishí~~		\|pinyin=Yúcài
	\|type=~~Municipal food tradition~~		\|type=Regional cuisine
	~~\|course=Hot pot, noodles and local dishes~~
	\|country=China		\|country=China
	\|region=Chongqing ~~Municipality~~		\|region=Chongqing
	\|other=~~Closely linked to Sichuan cooking~~		\|other=Known for varied, strongly seasoned local dishes
	}}		}}

	'''Chongqing food''' includes dishes, snacks, noodles, seasonings and eating customs associated with Chongqing Municipality. The city’s best-known food symbols—especially hot pot—are part of a broader local food culture shaped by river commerce, steep urban terrain, migration and daily restaurant life. Chongqing also shares a long culinary history with [[Sichuan Food\|Sichuan cooking]]: the national intangible cultural heritage record for Sichuan cooking names present-day Sichuan and Chongqing as its core area. That shared history does not erase the distinct names and practices documented in each place.<ref name=~~"ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>~~		== Introduction ==

	~~== Hot~~ pot and ~~the river~~-~~port city =~~=		Yu cuisine (渝菜), also called Chongqing cuisine, draws on the Bayu food tradition and includes many local styles. Chongqing cooking is known for bold seasoning and a wide range of methods; local chronicles describe more than 50 cooking techniques. The region’s signature dishes include hot pot, noodles and pickled-fish dishes, alongside everyday snacks and preserved specialties.<ref name="customs">[https://dfz.cq.gov.cn/zqlswh/msmf_417820/202311/t20231102_12510986.html Local eating customs in Chongqing], Chongqing Local Chronicles.</ref>

	~~Local chronicles place the development of~~ Chongqing ~~hot pot in the city’s river-port food economy~~. ~~Their account describes a gradual change from improvised meals on the riverbank to a restaurant dish:~~		[[File:Chongqing Food.jpg\|frameless\|center\|Chongqing Food]]

	* '''Port-side cooking:''' boat workers and trackers cooked inexpensive ingredients together in a pot.		== History ==
	* '''Street-side trade:''' in the early twentieth century, vendors adapted this way of eating for customers on the street.
	* '''Restaurant service:''' the chronicles record the Ma brothers bringing hot pot into a restaurant in 1926.

	~~This account~~ is ~~one documented~~ local ~~history; popular stories about a single inventor or an~~ exact ~~origin date should be treated cautiously~~.<ref name="~~cq-~~hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing ~~Hot Pot~~], Chongqing Local Chronicles ~~Office~~.</ref>		Chongqing food culture includes both banquet traditions and everyday dishes shaped by the city’s regional trade and urban life. Local chronicles describe the development of Chongqing hot pot from dockside eating into a widely known restaurant tradition; this is a local historical account, and the exact origins are not presented as settled fact.<ref name="hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing hot pot in local chronicles], Chongqing Local Chronicles.</ref>

	~~The same account describes the hot pot’s characteristic broth as~~ a ~~defining distinction: chili,~~ Sichuan ~~pepper, beef tallow~~, ginger and fermented seasonings are cooked into the base. Offal such as beef tripe, duck intestine and pork aorta were among early ingredients recorded in the account; later menus broadened to meats, seafood, vegetables and mushrooms. Diners commonly select ingredients and dipping sauces to suit their ~~own preferences. The chronicles connect the pot’s popularity not only with its flavor but with an inexpensive shared meal~~ and ~~a sociable way of eating~~.<ref name="cq-~~hotpot~~" />		Present-day Chongqing and Sichuan share a broader Sichuan cooking heritage, while their local dishes and food identities remain distinct.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>

	== ~~Small noodles for everyday eating~~ ==		== Currently ==

	~~Chongqing ''xiaomian'' (重庆小面~~, ~~literally “small noodles”) are a widely available~~ local ~~noodle meal~~. ~~A Local Chronicles Office article documents their spread~~ and ~~the variety of preparations sold under the~~ name. ~~Seasonings and toppings vary between shops~~, ~~so ''xiaomian'' is better understood as a family of everyday noodle bowls than as a single standardized recipe~~.<ref name="~~cq-~~noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing ~~Noodles~~], Chongqing Local Chronicles ~~Office~~.</ref>		Chongqing’s food culture continues to develop, with local dishes now familiar throughout China. Municipal food and chronicles sources document signature foods such as Chongqing hot pot and Chongqing noodles.<ref name="hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing hot pot in local chronicles], Chongqing Local Chronicles.</ref><ref name="noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing noodles], Chongqing Local Chronicles.</ref>

	== ~~Fish dishes and local cooking~~ ==		== Culture ==

	~~Fish dishes are another strand of Chongqing’s food culture~~. ~~The Chongqing~~ Local Chronicles Office records the story of ''suancai yu'' (sour vegetable fish) through the Jiangjin restaurateur Zou Kaixi and his family, and notes the dish’s later recognition as a Chongqing municipal intangible-heritage cooking ~~technique. This is one locality-linked example~~, ~~not evidence that all sour fish dishes share~~ a ~~single origin~~.<ref name="~~suancai-yu~~"~~>[https:~~/~~/dfz.cq.gov.cn/zqlswh/rwby_417819/202402/t20240222_12944418.html “Suancai Yu” and Jiangjin restaurateur Zou Kaixi], Chongqing Local Chronicles Office.</ref~~>		Chongqing cooking combines varied seasoning and methods. Local chronicles describe more than 50 cooking methods, reflecting a cuisine broader than heat alone.<ref name="customs" />

	~~The municipality includes many districts and counties with their own food records~~. [[~~Wanzhou~~ Food]]~~, for example, documents Wanzhou grilled fish, ''gege'' and~~ local ~~noodles~~. A local ~~specialty~~ should be ~~attributed to the area and sources that document it,~~ rather than ~~automatically labeled~~ a ~~citywide or exclusive Chongqing dish~~.<ref name="~~wanzhou-plan~~">[~~https://www.wz.gov.cn/zwgk_266/zcwj/qtwj/202210/t20221018_11204582.html Wanzhou food-industry and local-specialty plan~~]~~, Wanzhou District Government.</ref>~~		== Specialty ==

			Chongqing specialties: hot pot seasoning, peculiar flavor of walnuts, the crunchy rice candy, Golden Horn beef jerky, translucent beef slice, Hechuan peach slices, Yongchuan preserved salted black bean, Zhongxian sufu, Fengjie navel orange etc.

			== Famous Food ==

			[[Suan Cai Yu]]

			[[Chong Qing Hot Pot]]

			[[Laziji]]

			[[Chongqing Noodles]]

			[[Kong Fan]]

			== Street Food ==

			[[Suan La Fen]](酸辣粉)

			[[Bo Bo Chicken]](钵钵鸡)

			[[Shengjianbao]](生煎包)


			Chongqing hot pot is one of the best-known local food traditions. A Chongqing local chronicles account traces its development through dockside eating and later restaurants; historical origin accounts should be understood as documented local narratives rather than a single settled origin.<ref name="hotpot" />

			== See also ==
			* [[Grilled Fish]]
			* [[Hot Pot]]
			* [[Suan Cai Yu]]

			* [[Chong Qing Hot Pot]]
			* [[Chongqing Noodles]]
			* [[Guizhou Food]]
			* [[Hubei Food]]
			* [[Hunan Food]]
			* [[Sichuan Food]]
			* [[Chinese Candy]]
			* [[Chinese Food Map]]

	== References ==		== References ==
	~~<references />~~
			{{reflist}}

Admin: Restore infobox and recast hot-pot history as a sourced local chronology.

2026-09-25T05:02:27Z

Restore infobox and recast hot-pot history as a sourced local chronology.

← Older revision		Revision as of 13:02, 25 September 2026
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	}}		}}

	~~'''Chongqing~~ food~~''' includes dishes, snacks~~, noodles~~, seasonings~~ and ~~eating customs associated with~~ Chongqing Municipality. The city’s best-known food symbols—especially hot pot—are part of a broader local food culture shaped by river commerce, steep urban terrain, migration and daily restaurant life. Chongqing also shares a long culinary history with Sichuan: the national intangible cultural heritage record for Sichuan cooking names present-day Sichuan and Chongqing as its core area. That shared history does not erase the distinct names and practices documented in each place.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>		{{Infobox chinese food
			\|width=270px
			\|alternate_name=重庆美食
			\|pinyin=Chóngqìng měishí
			\|type=Municipal food tradition
			\|course=Hot pot, noodles and local dishes
			\|country=China
			\|region=Chongqing Municipality
			\|other=Closely linked to Sichuan cooking
			}}

	== Chongqing hot ~~pot =~~=		'''Chongqing food''' includes dishes, snacks, noodles, seasonings and eating customs associated with Chongqing Municipality. The city’s best-known food symbols—especially hot pot—are part of a broader local food culture shaped by river commerce, steep urban terrain, migration and daily restaurant life. Chongqing also shares a long culinary history with [[Sichuan Food\|Sichuan cooking]]: the national intangible cultural heritage record for Sichuan cooking names present-day Sichuan and Chongqing as its core area. That shared history does not erase the distinct names and practices documented in each place.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>

	Chongqing hot pot ~~is a communal meal~~ in ~~which diners cook ingredients at~~ the ~~table in a seasoned broth~~. ~~A Chongqing Local Chronicles Office~~ account describes ~~its development in~~ a ~~river~~-~~port setting. It traces an early form to dock~~ workers and ~~boat~~ trackers ~~cooking~~ inexpensive ingredients together in a pot; in the early twentieth century, vendors adapted this ~~style into a~~ street~~-side meal, and in 1926~~ the Ma brothers ~~are recorded as~~ bringing hot pot into a restaurant. ~~The~~ account ~~presents this as a~~ documented local history~~, while~~ popular origin ~~stories~~ should ~~still~~ be treated cautiously ~~where records are uncertain~~.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>		== Hot pot and the river-port city ==

			Local chronicles place the development of Chongqing hot pot in the city’s river-port food economy. Their account describes a gradual change from improvised meals on the riverbank to a restaurant dish:

			* '''Port-side cooking:''' boat workers and trackers cooked inexpensive ingredients together in a pot.
			* '''Street-side trade:''' in the early twentieth century, vendors adapted this way of eating for customers on the street.
			* '''Restaurant service:''' the chronicles record the Ma brothers bringing hot pot into a restaurant in 1926.

			This account is one documented local history; popular stories about a single inventor or an exact origin date should be treated cautiously.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>

	The same account describes the hot pot’s characteristic broth as a defining distinction: chili, Sichuan pepper, beef tallow, ginger and fermented seasonings are cooked into the base. Offal such as beef tripe, duck intestine and pork aorta were among early ingredients recorded in the account; later menus broadened to meats, seafood, vegetables and mushrooms. Diners commonly select ingredients and dipping sauces to suit their own preferences. The chronicles connect the pot’s popularity not only with its flavor but with an inexpensive shared meal and a sociable way of eating.<ref name="cq-hotpot" />		The same account describes the hot pot’s characteristic broth as a defining distinction: chili, Sichuan pepper, beef tallow, ginger and fermented seasonings are cooked into the base. Offal such as beef tripe, duck intestine and pork aorta were among early ingredients recorded in the account; later menus broadened to meats, seafood, vegetables and mushrooms. Diners commonly select ingredients and dipping sauces to suit their own preferences. The chronicles connect the pot’s popularity not only with its flavor but with an inexpensive shared meal and a sociable way of eating.<ref name="cq-hotpot" />

	== ~~Chongqing~~ noodles ==		== Small noodles for everyday eating ==

	Chongqing ''xiaomian'' (重庆小面, literally “small noodles”) are a widely available local noodle meal. A Local Chronicles Office article documents their spread and the variety of preparations sold under the name. ~~A bowl’s identity is closely tied to its seasoning~~ and toppings, ~~which differ among shops; this page therefore treats~~ ''xiaomian'' as a family of ~~local~~ noodle ~~preparations rather~~ than a single standardized recipe~~. The term is useful to distinguish the everyday noodle tradition from the city’s restaurant-focused hot-pot image~~.<ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>		Chongqing ''xiaomian'' (重庆小面, literally “small noodles”) are a widely available local noodle meal. A Local Chronicles Office article documents their spread and the variety of preparations sold under the name. Seasonings and toppings vary between shops, so ''xiaomian'' is better understood as a family of everyday noodle bowls than as a single standardized recipe.<ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>

	== Fish dishes and local cooking ==		== Fish dishes and local cooking ==
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	Fish dishes are another strand of Chongqing’s food culture. The Chongqing Local Chronicles Office records the story of ''suancai yu'' (sour vegetable fish) through the Jiangjin restaurateur Zou Kaixi and his family, and notes the dish’s later recognition as a Chongqing municipal intangible-heritage cooking technique. This is one locality-linked example, not evidence that all sour fish dishes share a single origin.<ref name="suancai-yu">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202402/t20240222_12944418.html “Suancai Yu” and Jiangjin restaurateur Zou Kaixi], Chongqing Local Chronicles Office.</ref>		Fish dishes are another strand of Chongqing’s food culture. The Chongqing Local Chronicles Office records the story of ''suancai yu'' (sour vegetable fish) through the Jiangjin restaurateur Zou Kaixi and his family, and notes the dish’s later recognition as a Chongqing municipal intangible-heritage cooking technique. This is one locality-linked example, not evidence that all sour fish dishes share a single origin.<ref name="suancai-yu">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202402/t20240222_12944418.html “Suancai Yu” and Jiangjin restaurateur Zou Kaixi], Chongqing Local Chronicles Office.</ref>

	The municipality includes many districts and counties with their own food records. [[Wanzhou Food]], for example, documents Wanzhou grilled fish, ''gege'' ~~(small portions of meat or fish steamed with rice flour),~~ and local noodles. A local specialty should be attributed to the area and sources that document it, rather than automatically labeled a citywide or exclusive Chongqing dish.<ref name="wanzhou-plan">[https://www.wz.gov.cn/zwgk_266/zcwj/qtwj/202210/t20221018_11204582.html Wanzhou food-industry and local-specialty plan], Wanzhou District Government.</ref>		The municipality includes many districts and counties with their own food records. [[Wanzhou Food]], for example, documents Wanzhou grilled fish, ''gege'' and local noodles. A local specialty should be attributed to the area and sources that document it, rather than automatically labeled a citywide or exclusive Chongqing dish.<ref name="wanzhou-plan">[https://www.wz.gov.cn/zwgk_266/zcwj/qtwj/202210/t20221018_11204582.html Wanzhou food-industry and local-specialty plan], Wanzhou District Government.</ref>

	~~== Relationship to Sichuan food ==~~

	Chongqing has a separate municipal identity and a closely connected history with Sichuan cooking. The national heritage record classifies Sichuan cooking’s core area as both present-day Sichuan and Chongqing; local chronicles separately document Chongqing hot pot as a city tradition. This wiki keeps linked pages for both subjects so that shared histories and local distinctions can be read together.<ref name="ich-sichuan" /><ref name="cq-hotpot" />

	~~== Related pages ==~~
	* [[Chinese Food Map]]
	* [[Sichuan Food]]
	* [[Wanzhou Food]]
	* [[Mapo Tofu]]
	* [[Chongqing Noodles]]

	== References ==		== References ==
	<references />		<references />

Admin: Expand documented histories of hot pot, noodles and locality-based dishes.

2026-09-25T04:47:05Z

Expand documented histories of hot pot, noodles and locality-based dishes.

← Older revision		Revision as of 12:47, 25 September 2026
Line 1:		Line 1:
	{{#seo:		{{#seo:
	\|title=Chongqing Food: Hot Pot, Noodles and ~~Local Specialties~~ - Chinese Food Wiki		\|title=Chongqing Food: Hot Pot, Noodles and Regional Foodways - Chinese Food Wiki
	\|keywords=Chongqing food,Chongqing cuisine,Chongqing hot pot,Chongqing noodles,重庆美食		\|keywords=Chongqing food,Chongqing cuisine,Chongqing hot pot,Chongqing noodles,重庆美食
	\|description=~~Explore~~ Chongqing hot pot, noodles, local dishes and district food traditions~~, with links to the wider Sichuan and Ba-Shu culinary context~~.		\|description=A sourced guide to Chongqing food, from hot pot and small noodles to local fish dishes and district food traditions.
	}}		}}

	'''Chongqing food''' ~~covers the~~ dishes, snacks, noodles, ~~ingredients~~ and eating ~~traditions~~ associated with Chongqing Municipality. ~~Two well~~-known ~~entry points are Chongqing~~ hot ~~pot~~ and ~~Chongqing noodles~~. ~~Food traditions across~~ Chongqing also ~~connect~~ with ~~the wider Ba-Shu and~~ Sichuan ~~culinary region~~: the national heritage record for Sichuan cooking ~~identifies both~~ present-day Sichuan and Chongqing as its core area.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>		'''Chongqing food''' includes dishes, snacks, noodles, seasonings and eating customs associated with Chongqing Municipality. The city’s best-known food symbols—especially hot pot—are part of a broader local food culture shaped by river commerce, steep urban terrain, migration and daily restaurant life. Chongqing also shares a long culinary history with Sichuan: the national intangible cultural heritage record for Sichuan cooking names present-day Sichuan and Chongqing as its core area. That shared history does not erase the distinct names and practices documented in each place.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>

	== Chongqing hot pot ==		== Chongqing hot pot ==

	Chongqing hot pot is a ~~defining local food tradition and~~ a ~~subject of local heritage documentation~~. ~~The~~ Chongqing Local Chronicles Office describes hot pot as a ~~representative food of the city and records its municipal intangible-heritage listing~~. ~~Claims about~~ a ~~single inventor or precise origin date should be included only when historical evidence supports them;~~ popular origin stories should be ~~labeled as such~~.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>		Chongqing hot pot is a communal meal in which diners cook ingredients at the table in a seasoned broth. A Chongqing Local Chronicles Office account describes its development in a river-port setting. It traces an early form to dock workers and boat trackers cooking inexpensive ingredients together in a pot; in the early twentieth century, vendors adapted this style into a street-side meal, and in 1926 the Ma brothers are recorded as bringing hot pot into a restaurant. The account presents this as a documented local history, while popular origin stories should still be treated cautiously where records are uncertain.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>

			The same account describes the hot pot’s characteristic broth as a defining distinction: chili, Sichuan pepper, beef tallow, ginger and fermented seasonings are cooked into the base. Offal such as beef tripe, duck intestine and pork aorta were among early ingredients recorded in the account; later menus broadened to meats, seafood, vegetables and mushrooms. Diners commonly select ingredients and dipping sauces to suit their own preferences. The chronicles connect the pot’s popularity not only with its flavor but with an inexpensive shared meal and a sociable way of eating.<ref name="cq-hotpot" />

	== Chongqing noodles ==		== Chongqing noodles ==

	Chongqing ~~noodles~~ (重庆小面) are ~~another everyday food tradition associated with the municipality~~. ~~The Chongqing~~ Local Chronicles Office ~~discusses Chongqing noodles~~ as a ~~widely enjoyed~~ local ~~staple~~. ~~Styles, toppings and seasoning vary among individual bowls and vendors~~.~~<ref name="cq-noodles" />~~<ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>		Chongqing ''xiaomian'' (重庆小面, literally “small noodles”) are a widely available local noodle meal. A Local Chronicles Office article documents their spread and the variety of preparations sold under the name. A bowl’s identity is closely tied to its seasoning and toppings, which differ among shops; this page therefore treats ''xiaomian'' as a family of local noodle preparations rather than a single standardized recipe. The term is useful to distinguish the everyday noodle tradition from the city’s restaurant-focused hot-pot image.<ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>

			== Fish dishes and local cooking ==

	=~~= Food by district~~ and ~~area ==~~		Fish dishes are another strand of Chongqing’s food culture. The Chongqing Local Chronicles Office records the story of ''suancai yu'' (sour vegetable fish) through the Jiangjin restaurateur Zou Kaixi and his family, and notes the dish’s later recognition as a Chongqing municipal intangible-heritage cooking technique. This is one locality-linked example, not evidence that all sour fish dishes share a single origin.<ref name="suancai-yu">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202402/t20240222_12944418.html “Suancai Yu” and Jiangjin restaurateur Zou Kaixi], Chongqing Local Chronicles Office.</ref>

	~~Chongqing’s~~ districts ~~have~~ their own food ~~identities~~. [[Wanzhou Food]] ~~is a district-level~~ example ~~associated with~~ Wanzhou grilled fish, gege and local noodles. ~~Other district or town pages~~ should be ~~added when~~ sources ~~support~~ a ~~similarly distinct~~ food ~~record~~.		The municipality includes many districts and counties with their own food records. [[Wanzhou Food]], for example, documents Wanzhou grilled fish, ''gege'' (small portions of meat or fish steamed with rice flour), and local noodles. A local specialty should be attributed to the area and sources that document it, rather than automatically labeled a citywide or exclusive Chongqing dish.<ref name="wanzhou-plan">[https://www.wz.gov.cn/zwgk_266/zcwj/qtwj/202210/t20221018_11204582.html Wanzhou food-industry and local-specialty plan], Wanzhou District Government.</ref>

	== Relationship to Sichuan food ==		== Relationship to Sichuan food ==

	Chongqing has ~~its own municipality page in the [[Chinese Food Map]]. Its culinary~~ history ~~also overlaps~~ with Sichuan cooking~~; the~~ national heritage record ~~for~~ Sichuan ~~cooking explicitly includes Chongqing in the tradition’s~~ present-day ~~core area~~. This wiki ~~links Chongqing~~ and ~~Sichuan food pages rather than treating them as mutually exclusive categories~~.<ref name="ich-sichuan" />		Chongqing has a separate municipal identity and a closely connected history with Sichuan cooking. The national heritage record classifies Sichuan cooking’s core area as both present-day Sichuan and Chongqing; local chronicles separately document Chongqing hot pot as a city tradition. This wiki keeps linked pages for both subjects so that shared histories and local distinctions can be read together.<ref name="ich-sichuan" /><ref name="cq-hotpot" />

	== Related pages ==		== Related pages ==
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	* [[Sichuan Food]]		* [[Sichuan Food]]
	* [[Wanzhou Food]]		* [[Wanzhou Food]]
	* [[~~Chong Qing Hot Pot~~]]		* [[Mapo Tofu]]
	* [[Chongqing Noodles]]		* [[Chongqing Noodles]]

	== References ==		== References ==
	<references />		<references />

Admin: Refresh Chongqing food scope and document links to Sichuan and Wanzhou

2026-09-25T04:38:30Z

Refresh Chongqing food scope and document links to Sichuan and Wanzhou

← Older revision		Revision as of 12:38, 25 September 2026
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	{{#seo:		{{#seo:
	\|title=Chongqing Food ~~(Chongqing / Yu Cuisine 渝菜)~~ - Chinese Food Wiki		\|title=Chongqing Food: Hot Pot, Noodles and Local Specialties - Chinese Food Wiki
	\|keywords=Chongqing ~~Food~~,Chongqing ~~cuisine,Yu cuisine,渝菜,Bayu~~ cuisine,Chongqing hot pot		\|keywords=Chongqing food,Chongqing cuisine,Chongqing hot pot,Chongqing noodles,重庆美食
	\|description=Chongqing ~~Food~~, ~~also called Yu cuisine (渝菜)~~, ~~is built on Bayu~~ dishes and ~~known for spicy~~, ~~hot, fresh~~ and ~~tender flavors combined into hundreds of dishes~~.		\|description=Explore Chongqing hot pot, noodles, local dishes and district food traditions, with links to the wider Sichuan and Ba-Shu culinary context.
	}}		}}

	=~~= Introduction ==~~		'''Chongqing food''' covers the dishes, snacks, noodles, ingredients and eating traditions associated with Chongqing Municipality. Two well-known entry points are Chongqing hot pot and Chongqing noodles. Food traditions across Chongqing also connect with the wider Ba-Shu and Sichuan culinary region: the national heritage record for Sichuan cooking identifies both present-day Sichuan and Chongqing as its core area.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>

	~~Yu cuisine, also called~~ Chongqing ~~cuisine, is mainly consisted of Bayu dishes with clear flavor style differentiated orderly, which focuses on spicy,~~ hot~~, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.~~		== Chongqing hot pot ==

	[~~[File~~:~~Chongqing Food~~.~~jpg\|frameless\|center\|~~Chongqing ~~Food]~~]		Chongqing hot pot is a defining local food tradition and a subject of local heritage documentation. The Chongqing Local Chronicles Office describes hot pot as a representative food of the city and records its municipal intangible-heritage listing. Claims about a single inventor or precise origin date should be included only when historical evidence supports them; popular origin stories should be labeled as such.<ref name="cq-hotpot">[https://dfz.cq.gov.cn/zqlswh/rwby_417819/202412/t20241219_13907530.html Chongqing Hot Pot], Chongqing Local Chronicles Office.</ref>

	== ~~History~~ ==		== Chongqing noodles ==

	The ~~characteristic of~~ Chongqing ~~cuisine is brave to innovate and fit to~~ a ~~variety of people’s requirement~~. ~~In the Early Republic of China~~, ~~“Tao Le Chun” restaurant can host a high-level sea cucumber banquet~~. "~~Liu Chun Wo~~" ~~and~~ "~~Jiu Hua Yuan~~" ~~have the capacity to make more than 200 tables of large-scale barbecue, shark fin and Ching and Han dynasty royal feast~~. ~~Cordyceps militaris duck, fritillaria hen, bamboo ginseng pigeon eggs, roast suckling pig and so on were firstly created in Chongqing~~. ~~At the same time, low-end restaurants that serve steamed meats with rice flower, steam port with preserved vegetables, braised pig large intestines and tofu pudding are also large area distributed in~~ Chongqing~~. Because of the rich aquaculture products~~, Chongqing ~~chefs are good at cooking fishes; the excellent ones of which are dry-roasted rock carp, silver carp, braised shark’s fins with minced chicken, pickled squid and so on~~.		Chongqing noodles (重庆小面) are another everyday food tradition associated with the municipality. The Chongqing Local Chronicles Office discusses Chongqing noodles as a widely enjoyed local staple. Styles, toppings and seasoning vary among individual bowls and vendors.<ref name="cq-noodles" /><ref name="cq-noodles">[https://dfz.cq.gov.cn/zqlswh/ntcp/202311/t20231102_12511049.html Chongqing Noodles], Chongqing Local Chronicles Office.</ref>

	~~During the Anti-Japanese War of 1930s, Chongqing, as the wartime capital of China, a large number of government officials~~ and businessmen poured into Chongqing. A group of skilled chefs brought their own specialty dishes, but also made bold innovations to local folk dishes. Chongqing cuisine is based on this local cuisine, integrates various cooking techniques, and gradually develops and forms a representative cuisine with local characteristics.		== Food by district and area ==

	~~== Currently ==~~		Chongqing’s districts have their own food identities. [[Wanzhou Food]] is a district-level example associated with Wanzhou grilled fish, gege and local noodles. Other district or town pages should be added when sources support a similarly distinct food record.

	Chongqing city has developing continuously after becoming a province-level municipality. Yu cuisine has become a brilliant sparkling star among a variety of cuisines. Current Yu cuisine is more of spirit to ~~advocate local culture and innovation and to improve continuously, and becomes a mainstream all over China.~~		== Relationship to Sichuan food ==

	~~== Culture ==~~		Chongqing has its own municipality page in the [[Chinese Food Map]]. Its culinary history also overlaps with Sichuan cooking; the national heritage record for Sichuan cooking explicitly includes Chongqing in the tradition’s present-day core area. This wiki links Chongqing and Sichuan food pages rather than treating them as mutually exclusive categories.<ref name="ich-sichuan" />

	~~Yu cuisine focuses on spicy, hot, fresh, tender and burning and form hundreds of dishes with hundreds of flavor by using different combination of them and is very popular.~~

	~~== Specialty ==~~

	Chongqing ~~specialties: hot pot seasoning, peculiar flavor of walnuts,~~ the ~~crunchy rice candy, Golden Horn beef jerky, translucent beef slice, Hechuan peach slices, Yongchuan preserved salted black bean, Zhongxian sufu, Fengjie navel orange etc.~~

	~~== Famous Food ==~~

	[[~~Suan Cai Yu~~]]

	~~[[Chong Qing Hot Pot]]~~

	~~[[Laziji]]~~

	[[Chongqing ~~Noodles]]~~

	~~[[Kong Fan]]~~

	~~== Street Food ==~~

	~~[[Suan La Fen]](酸辣粉)~~

	~~[[Bo Bo Chicken]](钵钵鸡)~~

	~~[[Shengjianbao]](生煎包)~~


	~~For further reading, see~~ the ~~English Wikipedia overview~~.<ref name="wp"~~>[https://en.wikipedia.org/wiki/Chongqing English Wikipedia]<~~/~~ref~~>

	~~== See also ==~~
	* [[Grilled Fish]]
	* [[Hot Pot]]
	* [[Suan Cai Yu]]

			== Related pages ==
			* [[Chinese Food Map]]
			* [[Sichuan Food]]
			* [[Wanzhou Food]]
	* [[Chong Qing Hot Pot]]		* [[Chong Qing Hot Pot]]
	* [[Chongqing Noodles]]		* [[Chongqing Noodles]]
	* [[Guizhou Food]]
	* [[Hubei Food]]
	* [[Hunan Food]]
	* [[Sichuan Food]]
	* [[Chinese Candy]]
	* [[Chinese Food Map]]

	== References ==		== References ==
			<references />
	~~{{reflist}}~~

Admin: [CFWK] Add SEO block

2026-09-25T02:40:31Z

[CFWK] Add SEO block

← Older revision		Revision as of 10:40, 25 September 2026
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			{{#seo:
			\|title=Chongqing Food (Chongqing / Yu Cuisine 渝菜) - Chinese Food Wiki
			\|keywords=Chongqing Food,Chongqing cuisine,Yu cuisine,渝菜,Bayu cuisine,Chongqing hot pot
			\|description=Chongqing Food, also called Yu cuisine (渝菜), is built on Bayu dishes and known for spicy, hot, fresh and tender flavors combined into hundreds of dishes.
			}}

	== Introduction ==		== Introduction ==

Admin: [CFWK] Link new dishes

2026-09-24T15:49:20Z

[CFWK] Link new dishes

← Older revision		Revision as of 23:49, 24 September 2026
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	== See also ==		== See also ==
			* [[Grilled Fish]]
			* [[Hot Pot]]
	* [[Suan Cai Yu]]		* [[Suan Cai Yu]]

Admin: [CFWK] Add Kong Fan link to hub / A-Z directory

2026-09-23T12:44:46Z

[CFWK] Add Kong Fan link to hub / A-Z directory

← Older revision		Revision as of 20:44, 23 September 2026
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	[[Chongqing Noodles]]		[[Chongqing Noodles]]

			[[Kong Fan]]

	== Street Food ==		== Street Food ==