Sichuan hotpot, also known as Sichuan fire pot, is one of four famous hotpots in China and a representative cuisine of Sichuan and Chongqing regions.
Origin and Legend
According to legend, Sichuan hotpot originated during the Kangxi period of the Qing Dynasty. At that time, workers at Chongqing wharfs would cook spicy seasonings and ingredients together in a pot to keep warm and eat conveniently, which gradually evolved into today’s hotpot.
Unique Features
The unique features of Sichuan hotpot include:
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- Spicy and Flavorful Broth – Made from beef tallow, chili peppers, Sichuan peppercorns, broad bean paste, and dozens of other spices
- Rich Dipping Ingredients – Over a hundred choices including tripe, duck intestines, yellow throat, beef, and more
- Classic Dipping Sauces – Two classic pairings: garlic sesame oil sauce and dry sauce
Sichuan hotpot is not just a cuisine, but a culture and a lifestyle!
