1. What is the difference between Chengdu and Chongqing hotpot?

Chengdu-style uses canola oil broth (清油锅底): lighter, more fragrant. Chongqing-style uses beef tallow (牛油锅底): richer, heavier, more intensely spicy. Despite being in Chengdu, most restaurants in the city serve Chongqing-style.

2. Which hotpot restaurants should I go to in Chengdu?

Longsengyuan (Michelin-recommended, offers both styles). Wuliguan (beef tallow only). Malakongjian (canola oil only, local favourite).

3. What should I order at hotpot?

Thin beef slices (肥牛), tripe (毛肚), duck intestine (鸭肠), lotus root, tofu skin, mushrooms. Tripe and duck intestine need only 10 to 15 seconds in the broth. Do not overcook them. Beef slices need 30 to 45 seconds.

4. How spicy is Sichuan hotpot?

Very. Even the mild options carry real heat from both chili and Sichuan pepper (花椒). The Sichuan pepper creates a numbing sensation distinct from regular chili heat. Ask for a split pot (鸳鸯锅, yuan yang guo): one side spicy, one side clear broth.

5. What is the dipping sauce?

Most Chengdu hotpot restaurants have a self-serve sauce station. Start with sesame oil plus raw garlic. The oil wraps the food and moderates the heat from the broth. Build your sauce before the food arrives.