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This iconic fiery feast defines the mountain city in southwest China. Its soul lies in the rich, spicy beef tallow broth, bold with chili and numbing Sichuan peppercorns. Dip tender tripe, duck or goose intestines, and other fresh meats and offal into the boiling red soup—spicy, numbing, aromatic, and utterly addictive. More than just food, it's warm, lively, and full of local spirit. #BecomingChinese #ChinaTravel #BetterLife #SpringFestival2026 #YearOfHorse #Travelogue China Travel https://news
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This is Chongqing málà hotpot in its classic form. The dried chilies you see? At first, they’re not that spicy when you bite into them. That’s because as the chilies simmer in beef tallow (牛油) and chili oil, more heat gets extracted into the broth. The seeds and inner membranes slowly break down and the chili sichuan pepper keep infusing over time. So at the start, the soup may look scary red but the spice hits softer and rounder, not sharp. Every ingredient, from the meat to the vegetables, wor
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