Topic: Sichuan hot pot

Hot Pot Base: Combine 5 liters of rapeseed oil with dried chili peppers, hot pot bean curd, fermented black beans, and spices. Stir-fry the bean pastes and spices carefully to develop deep flavor, paying attention to temperature and moisture.

As the weather gets colder, I crave bold, spicy flavors. Today, I'm excited to share a homemade version of the popular “Boiled Fish Fillet” many people love. I hope you enjoy this recipe and give it a try!

The Chengdu Plain is called "Western Sichuan Bazi" in Sichuan dialect. Because the local water system is developed, it nourishes the local food culture. The famous Dujiangyan irrigation project created local people's dependence on water, which also shaped the characteristics of Chengdu hot pot.

Chengdu, known as the food capital of China, is famous for its rich and diverse Sichuan cuisine. With a long history and rich cultural heritage, Chengdu's cuisine attracts food lovers worldwide. Here, you will find a variety of mouth-watering specialties, from mala hot pot to street snacks.

This mala hot pot soup-based recipe is designed to be flavorful yet lighter in oil. It starts by boiling spices like star anise, cinnamon, bay leaves, peppercorns, and dried chili peppers to create a fragrant broth.

If a Sichuanese doesn't eat spicy food, he is often criticized as a fake Sichuanese! I used to agree with this, but now, if someone tells me, "Your Sichuan taste is only spicy," he may be a fake Sichuanese!