Chongqing

Chongqing defies expectations at every turn. Perched on steep hillsides at the junction of the Yangtze and Jialing rivers, this municipality of over 30 million people is one of the most visually striking urban environments in the world. Buildings cascade down cliffsides, elevated highways loop between skyscrapers at dizzying heights, and the city's famous Light Rail Line 2 threads directly through the Li Zi Ba apartment complex — a sight that has made Chongqing an internet sensation. Begin your exploration at Jiefangbei, the downtown commercial core, and walk to the nearby Hongya Cave, a towering stilted building complex modeled on ancient Bayu architecture. At night, its thousands of golden lights reflect off the river waters, creating a scene often compared to the bathhouse from the animated film Spirited Away. From Hongya Cave, take the Cross-River Cableway, one of the last urban gondola systems in China, for sweeping views of the converging rivers and the misty skyline. Further afield, the ancient porcelain-trading town of Ciqikou, dating back 1,800 years, offers cobblestone lanes lined with teahouses, craft shops, and vendors selling mahua (fried dough twists) and spicy dried tofu. The Dazu Rock Carvings, a UNESCO World Heritage Site about two hours from the city center, feature over 50,000 Buddhist, Taoist, and Confucian statues carved into cliffs during the 9th to 13th centuries. Whether you are navigating the city's labyrinthine staircases or cruising past misty gorges on the Yangtze, Chongqing rewards the adventurous traveler with surprises around every steep corner.

Chongqing hotpot is not just a meal — it is a social ritual, a culinary art form, and the undisputed soul of the city's food culture. Unlike the milder Sichuan-style hotpot from neighboring Chengdu, Chongqing hotpot is unapologetically intense, with a bubbling pot of bright crimson chili oil laced with dozens of spices including star anise, cassia bark, fennel seeds, and the lip-tingling hua jiao (Sichuan peppercorn). Diners sit around a boiling pot set into the center of the table and cook an astonishing array of raw ingredients in the communal broth: thinly sliced beef and lamb, duck intestines, pork brain, lotus root, potato, tofu skin, and leafy greens. The cooked morsels are then dipped in a personal sauce bowl, traditionally a simple mix of sesame oil and crushed garlic that tempers the heat and adds richness. For first-timers, requesting a yuanyang pot — a divided pot with one spicy and one mild bone-broth side — is a wise move that lets you experience the full fire while having a gentler option for palate recovery. Iconic local chains like Dezhuang and Qinma offer reliable quality, but for the most authentic experience, seek out the no-frills neighborhood joints along the Jiulongpo or Nanshan districts where locals gather nightly around plastic stools and folding tables. The best hotpot sessions stretch for hours, fueled by bottles of local beer and animated conversation. Prices are remarkably affordable: a lavish spread for four people rarely exceeds 200 yuan. Arrive hungry, bring tissues for the inevitable chili-induced tears, and prepare for one of the most memorable dining experiences in all of China.