Chinese Hot Pot Sichuan Style
Enjoying Spicy Szechuan Huo Guo While Traveling in Chengdu
Hot pot, otherwise known as huo guo (pinyin), cooks a variety of meats and vegetables in a peppery broth boiled in a metal pot at the center of the table. This fiery dish, a traditional Chinese favorite, originated in Sichuan Province, and continues to delight visitors to Chengdu.
The Basics of Sichuan Hot Pot
The diner uses chopsticks to place bite-sized pieces of raw ingredients into the simmering oil. Once the food has cooked, the diner fishes it out and dips it into another spicy pepper and garlic dipping sauce. Plates of thin-sliced meats and vegetables ring the pot allowing diners to choose their next bite. The metal pot forms part of the table, sunken into the center, and is fueled by a butane stove below.
The traditional broth consists of red chili peppers, chili paste, oil, and the unique Sichuan pepper. This “flower pepper,” native to Sichuan, tingles the tongue and slightly numbs the mouth, giving the diner an explosion of spice without overwhelming. A traditional chicken broth, cooked side by side with the pepper oil, also accompanies the meal to cool things off.
Hot pot, an intimate but causal affair, is served most frequently in winter to combat the cold. Diners gather around a circular table to share stories and relish in good company. Dinner can last longer than two hours; the spicy broth getting spicier as the night goes on, and leaves the diner light-hearted and high from all the spices.
This ancient dish, practiced for over 1000 years, most likely originated in Sichuan province, and can now be found throughout all of China, Mongolia, Thailand, and Japan. Each region and country has their specialty and the difference often lies in the ingredients used for the broth, dishes served, and dipping sauces. But Chengdu and Sichuan Province boast some of the spiciest broths and a laid-back culture that loves to gather around the dinner table for a long, heart-warming meal.
Finding the Best Chengdu Hot Pot
Chengdu boasts countless hot pot restaurants and over 10 different styles and varieties. Foods also vary by restaurant and season, but common Sichuan favorites are beef, pork, mutton, fish and a plethora of vegetables. For the more adventurous, diners can also try fish head, beef tripe, and pig’s brain.
A few of the more exceptional restaurants in Chengdu are Huang Cheng Laoma Restaurant, situated on the traditional cobblestone tea street in Qintai Road. This restaurant serves all of the traditional styles and possesses an English menu with pictures of most of the dishes. It also serves up entertainment with a face-changing opera and shadow play.
Also check out Tanyutou Restaurant, near Qintai Road and Qingyang Temple. This restaurant serves the delicious and unique fish head broth. Plenty of restaurants are everywhere and on every street, just look for a crowded walking alley, lined with rows of steaming tables and smiling faces.
Chengdu travelers are also recommended to try chuan chuan xian, hotpot’s little brother. The center pot is smaller, suitable for two diners, and the dishes are placed on skewers to cook in the oil.
A word of caution: When cooking or handling raw meats there is always the potential for food poisoning. Make sure to use separate chopsticks or serving spoon to place raw ingredients into the oil and when eating. If an extra set of spoons is not available just place them into the oil for a minute to disinfect them before eating.
Sichuan hot pot gathers a large quantity of chilies, Sichuan peppercorns, and chili oil to cook in the center fondue-like pot, and makes this traditional favorite into a much spicier version than its Chinese counterparts. Hot pot is an excellent way to sample Chinese food and immerse into the easy culture of Chengdu, and a trip to Sichuan is not complete before a few rounds of hot pot. Read this for more information about Sichuan food
For more information check out this Wikepedia article or try this Suite101 article for How To Make Hot Pot at home.
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