Chongqing and Chengdu are both famous for their hot pot culture, but they have some differences in their styles and flavors. Here are some of the main differences:

- **Broth**: Chongqing hot pot is known for its spicy and numbing broth, which is made with lots of chilies, Sichuan peppercorns, and other spices. The broth is usually red and oily, and can be very challenging for those who are not used to spicy food. Chengdu hot pot, on the other hand, offers more variety of broth flavors, such as tomato, mushroom, fish, or plain. The broth is usually less spicy and more mild than Chongqing hot pot.
- **Ingredients**: Chongqing hot pot tends to use more meat and offal, such as beef rolls, blood curds, tripes, duck intestines, etc. The meat is usually sliced thinly and cooked quickly in the boiling broth. Chengdu hot pot uses more vegetables and seafood, such as lettuce root, lotus root, tofu, broccoli, shrimp, fish, etc. The ingredients are usually skewered on bamboo sticks and dipped in the broth.
- **Dipping sauce**: Chongqing hot pot usually does not have a dipping sauce, as the broth is already very flavorful and spicy. Some people may use vinegar or sesame oil to balance the spiciness. Chengdu hot pot usually has a dipping sauce made with sesame paste, garlic, vinegar, soy sauce, sugar, and cilantro. The dipping sauce adds more layers of flavor and freshness to the ingredients.

Both Chongqing and Chengdu hot pot are delicious and popular dishes in Sichuan cuisine. They are best enjoyed with friends and family in a lively and warm atmosphere.
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