Begin your tour with a visit to a traditional wet market, where vendors shout, vegetables are still dirty with soil, and butchers chop meat to order. See fresh Sichuan peppercorns and dozens of chili varieties, hanging cured meats (a winter specialty), live fish, frogs, and eels in water tanks, tofu, pickles, and noodles made fresh daily, and the famous “rabbit section” (兔子摊位) — whole rabbits, rabbit heads, and every part in between.
Learn what locals buy for a typical family dinner, how to tell good ingredients from bad ones, and why Chongqing markets look (and smell) different from markets in other parts of China. No need to buy anything — just watch, learn, and take photos.
Next, walk through small alleyway shops and street stalls to taste 6 to 7 authentic Chongqing snacks. Most shops are family-run and have been making the same thing for decades. The snack lineup (subject to seasonality and availability) includes:
Finish your tour with a hotpot experience. Sit down at a local hotpot restaurant (not a tourist chain) and experience a bubbling, fiery red oil broth (mala) on one side, and a mild broth (e.g., mushroom or tomato) on the other for those who need a break from heat.
Enjoy ingredients like thinly sliced beef, tripe, tofu, vegetables, noodles, and more, and a personal mix of garlic, sesame oil, cilantro, and vinegar — simple and perfect. Cook your own food, toast with drinks, and eat at a relaxed pace.
Your guide will show you how long to cook different ingredients, the “correct” way to eat tripe (just a few seconds!), and local hotpot etiquette (never put your chopsticks directly into the shared pot without using the serving chopsticks, etc.).