Pepper by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Chengdu and Chongqing are in the southwest hinterland of China—the Sichuan Basin. Hot peppers were brought by immigrants from Hubei, Guangxi, and elsewhere to Sichuan during the Ming and Qing dynasties (1368–1912 AD), and they flourished in the fertile land and spiced up local cookery. The ingenious use of hot peppers in Sichuan cuisine is a new contribution to the culinary traditions of preferring rich and aromatic seasoning and spicy flavor.
Double-flavor hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Sichuan-style hot pot, which is renowned for its spicy flavor, is mainly represented by Chengdu- and Chongqing-style hot pot. Chengdu-style hot pot features fish heads, pickled vegetables and fish fillets, and pork/beef aorta. Chongqing-style hot pot is known for its beef tripe and spicy flavors. Diners can select a clear, red or yuanyang-style broth that combines both clear and red broth.
Pepper Soup Pot Bottom by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Red broth
Red broth is considered the signature of Sichuan-style hot pot. It is a fiery broth made with hot peppers, butter, Sichuan peppercorns, and broad bean chili paste. It is famous for its spicy, salty, and deep flavor profile.
Soup hot pot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Clear broth
A clear broth can be made with different, milder ingredients. These can include mushrooms, pork/chicken bones, tomatoes, or freshwater fish.
Beneficial traditional Chinese herbs such as red jujubes, wolfberries, and codonopsis roots may be added to the red or clear broth, as they are believed to increase the flavor and health benefits of hot pot.
Mushroom by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Ingredients
Sichuan-style hot pot involves a selection of ingredients, such as various meats, mushrooms, vegetables, and bean products. When these ingredients are boiled into a full-flavored red hot pot, the numbing, spicy, salty, and fragrant broth will remove some of the ingredients’ flavors but enhance the numbing and spicy flavors, thus offering a rich and spicy taste.
Beef omasum by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Sichuan-style hot pot allows you to enjoy the various textures of diverse ingredients, such as crunchy and tender beef tripe, chewy and smooth sweet potato vermicelli, and refreshing and crisp bamboo shoots. The sweet and velvety ice jelly may help counter the spiciness, leaving a desire for more.
Sesame oil dip by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Dry rub and oil-based sauce
Spicy cuisine enthusiasts often add dipping sauces to increase their hot pot’s spiciness. Condiments and dipping sauces can enhance the flavors of the cooked ingredients, filling them with depth and fragrance. Sichuan-style hot pot offers two distinct options for dipping sauces: dry rub and oil-based sauce.
Dried seasoning dip by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
The former is typically a chili powder and salt blend. The latter is usually prepared with sesame oil and garlic paste. Various scallion-infused sauces and seasonings have been making waves within Sichuan-style hot pot restaurants in recent years. These offer diners an extended palette of flavor profiles.
Chilled Mango Sago Cream with Pomelo by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Hot pot and desserts
Nothing beats sugary delights after a spicy feast of tongue-numbing hot pot. Desserts can soothe your scorched tongue and fill your heart with joy. Diners can choose from brown sugar rice cakes, ice jelly, mango pomelo sago, and other tasty desserts.
Tips
Eating too quickly can cause problems with the digestive system. Combining raw and cooked ingredients poses a risk of cross-contamination. Make sure that all ingredients are cooked thoroughly before eating them. Sichuan-style hot pot fans should follow balanced and healthy eating habits when satisfying their taste buds.
Meat string by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Sichuan-style hot pot commands the largest share in the Chinese market among various hot pot types. It is a significant option within the spectrum of Chinese cuisines enjoyed by overseas consumers. Followers of Sichuan-style hot pot are drawn to its bold flavors and the inclusive and open culinary culture exemplified by the simmering hot pot experience.
