Chongqing's defining culinary symbol, a beef-tallow red broth in which tripe, duck intestine, and more are blanched, numbing, spicy, fresh, and fiercely hot.
The everyday and breakfast staple of Chongqing, plain wheat noodles dressed in a numbing, spicy, aromatic sauce so good that even a meatless bowl bursts with flavor.
A popular Sichuan-Chongqing street snack of sweet-potato starch noodles, prized for its appetizing sour-spicy kick and slippery, springy bite.
A Chongqing jianghu dish born at the Ciqikou wharf, combining blood curd, tripe, and aorta in a fierce, scalding mala broth.
A flagship Chongqing jianghu dish: fried chicken pieces stir-fried with mounds of dried chili and Sichuan pepper, fragrant and fiery, where you hunt the chicken amid the chilies.
A traditional Chongqing sweet, dainty glutinous rice balls with thin skins and generous fillings, sweet and soft, an emblem of the city's old-time flavors.