There are different opinions about the origin of Chongqing hot pot. Among them, it is widely accepted that Chaotianmen, where the two rivers in Chongqing flow, was originally a place where Muslims slaughtered animals. After slaughtering cattle, Muslims only want their meat, bones and skins, but throw away their internal organs. Sailors and trackers on the shore pick them up, wash them, pour them into the pot, add spicy things such as pepper, pepper, ginger, garlic and salt, and cook them. Over time, they ate them.

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of the traditional ways of eating in China. Its main raw materials are tripe, pig yellow throat, duck intestines and cow blood.

Due to the influence of Chongqing hot pot, Sichuan hot pot has gradually flourished and its content has become richer. Most of the hot pots in Sichuan are mainly Chongqing hot pot, and the hot pots in various places are tributaries, which merge into a river of food.