I can imagine the amount of people screaming into the screen as you were about to dump your dipping sauce into the hotpot 🤣

Clearly, you guys learned your lesson and escaped the scorching heat this time by staying indoors before heading to the top of Raffles City to enjoy the stunning sunset in the cool evening breeze and the city’s iconic skyline as it lit up for the night. Thanks for sharing the video and showing us the exciting, cosmopolitan metropolis that is Chongqing.:goodvibes:

The meat is thinly sliced because it's meant to be cooked in seconds and eaten one at a time dipped into the oil dip you first made.🤣😂

the bowl with garlic, green onion, and sesame oil is the dipping sauce for the hotpot. But you ate meat without dipping it.

The sesame oil, which is usually part of the dipping sauce, adds flavour but more importantly it neutralises the spiciness. You NEED to eat the ingredients with the dipping sauce as that is where all the flavourings are. Otherwise you’re just eating boiled meat, etc. the sauce is where it’s at.

I’m super excited for Christmas! Can’t wait to put that puzzle together

When my dad spent his college time in Chongqing in 90s, they actually needed laborers to lift things over difficult terrain. No one would expect this mountainous region to later become the most cyberpunk city in the world. And having hotpot in Chongqing is still one of the most difficult things to do in China, even for us

It’s wonderful city❤

Watching the hotpot part I was worried how your stomach would react afterwards. You were right about Chef Ramsey warning about contamination! Usually the chinese either use a spare pair of chopsticks to put the meat in [and extra pair to eat with] or they put their chopsticks in the boiling water for a while so that you are not eating from it directly after touching the raw meat.

watching first timers eat hot pot makes me cringe. if its your first time, please ask someone or do some research before you go...

lol. I know exactly how you felt when we ate hot pot in Chongqing. The more we ate the hotter it got! 😂😂😂

Summer is a bad time to travel to cities along the Yangtze River, including Chongqing and Shanghai, very humid and hot. Spring and Autumn are better times

I'm sweating just watching Logan eating 🤣🤣holy moly that looks spicy! That might be a smidge painful on the way out 😇
I suppose Logan is quite nervous, looking at his chopstick performance there 😋

also I noticed the mic is popping/cutting sometimes...? Not sure if it's the mic or the editing.

9:38 Haha, you put Sichuan pickles in the dipping sauce. Although that’s not the usual way to do it, it looks good. I’m going to try that next time, too.

肉放在漏勺烫一小会（7-12秒）就可以了，不然很老难嚼😅

You're supposed to dip the thin meat in the boiling hotpot for 10 seconds using your chopsticks. And when the hotpot starts boiling, you lower the heat to the minimum so it's not doing the violent running boil thing and accidentally spurt boiling liquid on you.

is it call cyber punk city?

Here's how to eat Chongqing hotpot the right way:
1. The oil dip is non-negotiable
Mix a small bowl of sesame oil with minced garlic, chopped cilantro, and chopped scallions. Add a splash of vinegar if you like. Do not use sesame paste or satay sauce — that's a northern style. The oil dip cools the scalding food and tones down the spice without killing it.
2. Boil order matters — meat first, starch last
Duck intestines, tripe, and ox aorta (毛肚、鸭肠、黄喉) go in first. They cook in seconds: hold tripe in the boiling broth and shake it "seven times up, eight times down" (七上八下) — about 10–15 seconds, until it curls. Overcooking turns them rubbery.
Then other meats (beef, sliced lamb, meatballs) — the spicy broth seasons them.
Vegetables and tofu go next, once the pot is rich with flavor.
Starches and carbs (potato, noodles, 苕粉 sweet potato noodles) go last — they release starch that thickens the broth and ruins it for everything after.
3. Eat hot, in small batches
Chongqing hotpot is a social meal — cook a little at a time, share, and eat immediately while piping hot. Don't dump everything in at once; it drops the broth temperature and overcooks the food.
4. Manage the spice like a local
Drink herbal tea or sour plum drink (老鹰茶 / 酸梅汤), not iced water — cold drinks make the chili burn worse.
The "floating layer" of oil and chili isn't a soup to drink; locals usually don't drink the broth.
If it's too spicy, switch to the clear half of a yin-yang pot — no shame in that.

China is a populous country, and it has done its best to maintain order, so there may be times of panic. You'll get used to it.

You should ask for another pair of chopsticks for the raw meat while you use another pair of chopsticks for cooked meat, don't overcook the meat.