CHONGQING
MUST-EAT
FOOD GUIDE

New to Sichuan pepper? Order the yuanyang pot — half fiery red, half mild white broth. / 鸳鸯锅一半辣一半清汤，入门首选。

Choose your spice level when ordering: weila (mild), zhongla (medium) or mala (full numbing). / 点面时选微辣、中辣或麻辣。

Let the broth boil two minutes before eating — the fish skin crisps, the flesh stays tender. / 汤汁滚两分钟再动筷，鱼皮更脆。

The best pieces hide at the bottom. Order one portion for every two people — it looks huge, half of it is chilies. / 一份两人吃，辣椒占了半盆。

It comes with one spoon of chili by default — say "shao la" (less spicy) for a gentler bowl. / 默认辣度偏高，怕辣说"少辣"。

The alley entrance sits beside a clay-pot beef shop — if you think you’re lost, you’re almost there. / 巷口在瓦罐牛肉旁，走错了就快到了。

First-timers: order "zhong ma" (medium numbing). The chili oil at the bottom is the best part — don’t stir it away. / 初尝点"中麻"，碗底红油才是精华。

It tastes like creamy tofu, not what you’re imagining. One spoon, then decide. / 一勺入口像嫩豆腐，先尝再评。

Mix your own dip at the counter — start salty, add chili oil gradually. / 蘸水自己配：先咸后辣，逐步加。

Watch the frying at the side window — a fresh batch every few minutes. Buy two bags; one never survives the walk home. / 现炸现卖，两袋起步，一袋路上就吃完了。