Sichuan cuisine is a popular regional fare. The food is highly spiced, although there is plenty of variety for those who prefer plainer foods such as unique and delicious dumplings.

Chongqingers love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. If the "red soup?is too hot, there is always "white soup,? a pepperless broth that retains a savory taste. Although huoguo (hotpot in Chinese) can be found wherever there are street vendors or small restaurants, Wuyi Lu has the greatest variety and is known locally as huoguo jie, or hotpot street. Bayi Lu is also a great street for snack hunting.