Chongqing- When all streets and lanes are decorated with vibrant red lanterns and colorful lights, the Chinese New Year is around the corner. This year, iChongqing reporters joined with CGTN Reporter Xu Xinchen to show you the fiery dining experience to experience the Chinese new year.

Some people may wonder whether Chongqing people eat hotpot in the Spring Festival- the answer is a resounding yes. Chongqing hotpot is a popular choice because it is warm and spicy, and eating hotpot during Spring Festival symbolizes a booming and flourishing new year.

Furthermore, the hotpot represents a taste of home. For those Chongqing people who study or work in other places, the feeling of happiness arises spontaneously when eating hotpot on the family reunion day.

Nowadays, Chongqing Hotpot is expanding internationally. Brands such as Liuyishou are opening hundreds of restaurants around the world.

Heartwarming experiences with a beautiful view

“The experience was great fun, and the feeling of going out for hotpot in this mountain city, especially at the Spring Festival, is a routine I will never tire of,” said James Alexander, a reporter from iChongqing.

Spending a few hours of filming in two different hotpot locations in Nan’an and Yuzhong districts, James Alexander witnessed a huge open-air restaurant sitting upon a hillside on Nanshan Mountain.

This is the Pipayuan Hotpot, one of the best sites representing original Chongqing hotpot cuisine, where customers can enjoy their hotpot dinner underneath loquat trees in open nature. It has also become a hot spot for both locals and tourists visiting Chongqing.

“We toured the kitchen and saw huge stacks of woks brimming with freshly made ingredients for the spicy red soup,” said James. “We also had the pleasure of watching a restaurant chef cooking us some famous signature snacks, and my favorite was a dough roll filled with a mix of sweet nuts.”

After visiting the Pipayuan Hotpot, the group of people headed straight to the Liuyishou Hotpot in Yuzhong district, waiting for the evening rush of diners to leave before filming the delicious shots of boiling spicy soup.

“Liu Yishou’s environment is very suitable for appearances, and the dining environment is pleasant,” said Wang Xiaoyan, a reporter from iChongqing who manages the shooting of hotpot occasions.

“The waiters delivered the raw dishes, and here comes the moment where I sat down with Xu Xinchen to express our feelings about the Spring Festival and wish the audience a happy Year of the Tiger,” said James. “I believe all of us enjoy having this hotpot meal together right before the Chinese New Year arrives.”