Zhou Shi Xiong
Jiangbei, Chongqing
The hotpot house that made knife-cut 'big knife' tripe famous, with a broth that locals rank among the city's best.
Zhou Shi Xiong built its name on one spectacular technique: daodao yao pian, razor-thin slices of tripe and offal cut with a cleaver the size of a small sword and cooked for seconds in the bubbling pot.
The broth is unapologetically fiery - Chongqing's signature ma-la burn - and the ordering system is streamlined for the crowds. English menus and staff who have guided thousands of first-timers make it the least intimidating way to eat serious Chongqing hotpot. The tripe is the star; everything else is support.
Best for: Chongqing hotpot with the famous knife-cut tripe.
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