The inland metropolis on the Yangtze River has the perfect escape to enjoy hotpot, even in what has been a summer of unusually stifling heat: World War II-era air raid shelters, converted into restaurants. — The Associated Press
CHONGQING, China — The city of Chongqing, dubbed one of China’s four “furnace” cities, is known for both soaring temperatures and spicy cuisine — notably its hotpot, a peppery bubbling tabletop broth into which diners dunk bite-size pieces of food to cook and eat.
Today, the stone arch doorways of the former shelters still dot the city. Some have become cafes and mahjong parlors and others, restaurants. Diners drop beef tripe, meat, fish and vegetables into a bubbling broth filled with floating red chili peppers and lip-numbing Sichuan peppercorns. A non-spicy broth is also available — in a smaller container.
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