嘉陵江，长江的八大支流之一，在重庆朝天门汇入长江。
The Jialing River, one of the eight major tributaries of the Yangtze River, joins the Yangtze River at the Chaotian Gate in Chongqing.
长江水浑浊，嘉陵江清澈，网友调侃这里就像一口巨大的“鸳鸯火锅”，
Here, the murky waters of the Yangtze meet the crystal-clear Jialing River, creating a striking visual contrast. Netizens playfully compare this to a giant Yuanyang Huoguo,
一边是辣汤，一边是清汤。
with one side being spicy broth and the other plain.
没错！火锅，就是重庆这座山城的灵魂。
That’s right! Hot pot is undeniably the soul of Chongqing, a city built on mountains.
但是，地道的重庆人从不吃“鸳鸯锅”。
However, true Chongqing locals never opt for the Yuanyang Huoguo.
火辣麻爽的牛油红汤，才是重庆火锅最正宗的打开方式。
The fiery, numbing, and aromatic beef tallow broth is the only authentic way to experience Chongqing hot pot.
而这，是有渊源的。
And this tradition has deep roots in the city’s history.
重庆位于四川盆地底部。这里多雾多雨，湿气很重。
Nestled at the base of the Sichuan Basin, Chongqing is known for its foggy, rainy climate, which results in heavy humidity.
在中医里，花椒是祛除湿气的良方。
According to Traditional Chinese Medicine, Sichuan peppers are a remedy for expelling dampness.
所以生活在这里的人们自古就养成了食用花椒的习惯。而鲜麻的花椒，就是重庆火锅的灵魂。
Therefore, the locals have been eating Sichuan peppers since ancient times. Today, the distinctive tingling and numbing sensation brought about by Sichuan peppers has become the hallmark of Chongqing hot pot.
如果你吃过牛油火锅，又认识几个重庆的好友，
If you’ve ever enjoyed a steaming pot of beef tallow hot pot and gotten to know a few Chongqing locals,
你会发现，热辣、纵情的火锅，像极了重庆人的坚韧和剽悍。
you’ll notice a striking similarity between the two: both are fiery, unrelenting, and unapologetically bold.
他们的这种性格，与长江有关。长江到了重庆，就变得峡高滩险。重庆人的祖先与这种险恶的环境斗争了数千年，造就了绚丽多彩的巴渝文化，也炼就了他们如今的性格。
Their character is closely tied to the Yangtze River, which becomes treacherous as it winds through Chongqing， with towering gorges and steep rapids. For centuries, their ancestors confronted and adapted to this challenging environment, forging the vibrant Bayu culture and instilling in their descendants a spirit of resilience and vigor.
热辣翻滚、耿直酣畅的牛油火锅，是“最重庆”的团年饭。一家人围着火锅，一边涮菜，一边“摆龙门阵”——也就是爽快地聊天，把毛肚、鸭肠、嫩牛肉、老肉片、海带芽等等新鲜食材摁进沸腾的汤中，上下涮上几秒，
A bubbling pot of beef tallow hot pot is the quintessential dish for a Chongqing-style reunion dinner. Family members gather around the pot, chatting freely in what locals call “bai long men zhen”, while dipping fresh ingredients into the scalding broth. Delicacies such as tripe, duck intestines, tender beef slices,marinated pork slices, and seaweed sprouts are submerged for just a few seconds，
蘸一下调料，塞入嘴中，吃得十分豪放。
before being dipped in a flavorful sauce and devoured with gusto.
麻是舌尖上的沸腾，辣是心头上的狂欢。
Here, the numbness of Sichuan peppers electrifies the tongue, while the heat of the chilies ignites the soul.
“红”彤彤的汤色，“火”辣辣的味道——“红”在中文里发音“红”“火”在中文里发音“火”。“红红火火”，正是重庆人对新春的热情祝福。这个成语，寓意着旺盛的事业和优裕的生活。
The broth’s vibrant red hue and fiery flavor reflect a deeper cultural meaning. In Chinese, “red” is pronounced hong and “fiery” is pronounced huo. The phrase “hong hong huo huo” captures the essence of Chongqing people’s wishes for the forthcoming Spring: thriving success, flourishing careers, and a life of abundance.
