Not really that spicy, but I wouldn't be surprised. Kongliang didn't get its fame for its HOTNESS. The best sichuan red pepper(erjingtiao, 二荆条) is not the spiciest anyways. Au contraire, it's its sweetness. In kongliang, it takes too long(about an hour) to bring out the sweetness out of the peppers... But still it does it.

Just got back. Better than Haidilao in my opinion. It's cheaper, and I didn't have to wait ages for a table at 7pm on a Sunday night. The soya milk is a too diluted for my taste, but at RMB 3 with unlimited refills, you can't complain.

Forget the sesame paste dipping sauce, this is Chongqing style hotpot! If you're worried about your clothes, whack on an apron, order goose esophagus, beef stomach, potato slices, niangao, haidai and eel and dip it to the extra spicey pot (although you can get a half/half or non-spicey broth) before dumping it into the garlicky oil dipping sauce. You can wash it down with either beer or bottomless cups of doujiang. Expect to pay about 40-50 kuai per person for a huge meal and to leave with your clothes infected with the pungent odor of spicy goodness.