In the 1920s, it developed in Jiangbei Town. Generally, the vendors who carry the burden in retail stores buy buffalo bellies, wash and cook them, then cut the livers and bellies into small pieces, and put an earthen stove on the burden, on which a big iron basin with spicy and salty gravy is rolled upside down, so that the workers who generally sell their labor at the bridge by the river will benefit from the burden. It was not until 23 years of the Republic of China that a small restaurant in Chongqing upgraded it and moved it from the shoulder to the dining table, but the earthen stove remained, only the iron basin was replaced by a small copper pot, and the marinade and dipping juice were coordinated by the diners themselves, so that it was clean and suitable for the tastes of Chongqing people. It has also been written that Chaotianmen, where Chongqing's two rivers (Yangtze River and Jialing River) flow, was originally a place where Muslims slaughtered animals. After slaughtering cattle, Muslims only want their meat, bones and skins, but throw away their internal organs. Sailors and trackers on the shore pick them up, wash them, pour them into the pot, and add spicy things such as pepper, pepper, ginger, garlic and salt to make them full. So the hot pot in Chongqing originated from Chaotianmen Wharf. However, whether in Jiangbei or Chaotianmen in Chongqing, it is an indisputable fact that Chongqing hot pot originated from riverside and wharf. Because Pakistan and Shu have the eating habits of "respecting taste" and "spicy and delicious", they are seasoned with pepper and pepper, and later developed into small vendors selling along the street. Chongqing hot pot quickly radiated the whole country with the spring breeze of reform. From Golmud, the hinterland of Gobi in the northwest, to an international town on the coast of the East China Sea, it can be said that Chongqing hot pot is popular all over the country and has infinite charm. However, the development of authentic Chongqing hot pot has always been conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and it has always been developed in the form of joining. The franchise fee ranges from tens of thousands to millions, and the storefront has strict regulations, ranging from hundreds of square meters to thousands of square meters. Not to mention the decoration money, just the store rent and the franchise fee will make the majority of small and medium-sized investors look at the hot pot. Only rich people dare to think and do can they join Chongqing hot pot and earn the rolling financial resources brought by hot pot. Hot pot, which originated from the people, is a traditional way of eating in Chongqing, China with a long history. Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated from the extensive catering mode of boatmen along the Jialing River and Chaotianmen in Chongqing in the late Ming Dynasty. Later, with the development of society, the changes of history, people's eating habits and the unique flavor of Chongqing hot pot were gradually loved by people. Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, what remains unchanged is that the pot is burned and the food is boiled (rinsed) with water (soup). This cooking method appeared as early as the Shang and Zhou Dynasties, which can be said to be the embryonic form of hot pot. It is recorded in Han Shi Zhuan that in ancient times, people ate "ringing bells to set up a tripod", that is, people gathered around the tripod, cooked beef and mutton in the tripod and shared them. This is the bud of hot pot. After the evolution of Qin, Han and Tang dynasties, there was no real record of hot pot until the Song Dynasty.