It doesn’t matter how many times you tell the cook not to add hot peppers, anything you order in Chongqing is going to be mouth-numbing and hotter than anything you’ve ever tasted before. It will be good, but it will be hot. From hotpot joints and street-corner barbecues to cold noodles served out of buckets dangling from a bamboo pole, Chongqing’s street vendors operate late into the night. You’ll be lucky to get a table at the restaurants on Tiyu Road, an area in Chongqing’s central Yuzhong district and ground zero for the city’s street food scene. But just about every little road throughout the city has a few cooks that set up shop on the street. In the morning, you can find savory fried dough, rice porridge, and pots of steaming hot “flower” tofu, ready to be garnished with an assortment of beans, nuts, herbs, and, of course, fiery peppers.
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