Chongqing hotpot is more than just a meal—it’s a cultural phenomenon that has evolved over centuries. Its story begins on the bustling riverbanks of the Jialing River during the Qing Dynasty. Boatmen and laborers, who spent long hours pulling cargo along the river, needed hearty, inexpensive meals. They collected leftover animal innards, cleaned them, and cooked them in a pot of water with local spices, chili, and Sichuan pepper. This humble, practical dish became the earliest form of Chongqing hotpot.

As the city grew, so did the hotpot. By the early 20th century, small family-run hotpot stalls appeared in the streets of Chongqing’s downtown, offering a communal eating experience for workers, merchants, and travelers. One of the innovations of this era was the “Shui Ba Kuai” style, which allowed diners to cook fresh offal like tripe, liver, and blood curd in spicy red broth. Customers ate quickly, paying by plate or portion, making hotpot both practical and social.

The mid-20th century brought further transformation. Chongqing hotpot moved indoors from street stalls to dedicated restaurants, accommodating a growing middle class. The spicy, numbing flavors of beef tallow broth became standardized, and chefs began experimenting with combinations of meat, vegetables, and handmade ingredients like meatballs and tofu. This period laid the foundation for what would become the iconic Chongqing flavor profile: bold, fiery, and unforgettable.

With China’s economic boom after joining the World Trade Organization, hotpot became a symbol of social dining. Big, well-decorated restaurants emerged to host business dinners, family gatherings, and celebrations. The red oil broth, carefully prepared with dozens of spices, reflected both craftsmanship and consistency, while menus expanded to include regional specialties, seasonal ingredients, and premium meats. Peijie Hotpot, like other leading brands, took this legacy seriously, preserving traditional methods while modernizing operations for quality and safety.

In recent years, hotpot culture has embraced innovation without losing its roots. Chefs now source ingredients from across China, integrating regional flavors while maintaining authentic Chongqing techniques. Health-conscious diners have pushed the industry to focus on fresh, high-quality ingredients, and “freshness over fat” has become a new standard. At the same time, hotpot has spread beyond Chongqing, with brands opening stores in Shanghai, Beijing, and even internationally, bringing the city’s distinctive culinary culture to the world.

What makes Chongqing hotpot unique is not just its flavor but its social DNA. Eating hotpot is communal, immersive, and experiential. Diners gather around the steaming pot, cook their chosen ingredients, and share both the meal and conversation. The experience mirrors Chongqing’s urban energy: lively, inclusive, and passionate. This tradition has remained despite changing times, urbanization, and globalization.

At Peijie Hotpot in Amsterdam, diners can witness this evolution firsthand. From the careful preparation of the signature red oil broth to the presentation of fresh ingredients and the shared table experience, each meal reflects centuries of history and cultural values. Peijie bridges past and present, bringing the spirit of Chongqing hotpot into the heart of Europe.

Chongqing hotpot continues to evolve, but its essence remains: a celebration of bold flavors, craftsmanship, and togetherness. From riverbank laborers to modern city diners, from street stalls to international tables, hotpot tells a story of resilience, innovation, and community. Every bubbling pot is more than a meal—it’s a window into Chongqing’s soul.