This iconic fiery feast defines the mountain city in southwest China. Its soul lies in the rich, spicy beef tallow broth, bold with chili and numbing Sichuan peppercorns. Dip tender tripe, duck or goose intestines, and other fresh meats and offal into the boiling red soup—spicy, numbing, aromatic, and utterly addictive. More than just food, it's warm, lively, and full of local spirit.