In the bustling streets of Chengdu, a culinary legend simmers in pots of fiery red and mellow gold: the double-flavor hotpot. This iconic dish traces its roots to an ancient spice used in China for over three millennia, combined with chilies introduced via trade routes 400 years ago. The result? A bold, harmonious flavor that has become synonymous with Sichuan’s vibrant food culture.
From Ancient Roots to Modern Bowls
The “secret ingredient” behind the hotpot’s signature numbing sensation—Sichuan pepper—has been a staple in the region since the Zhou dynasty. When chili peppers arrived from the Americas in the 17th century, local chefs fused the two spices, creating the “málà” (numbing and spicy) profile that defines Chengdu’s hotpot today.
A Global Favorite with Local Soul
Today, the double-flavor hotpot isn’t just a meal—it’s a cultural experience. Restaurants worldwide now offer variations, but purists argue the authentic taste lies in Chengdu’s bustling eateries, where communal dining and rich broths reflect the city’s spirit. For young travelers and foodies, it’s a must-try culinary adventure blending history, innovation, and community.
Reference(s):
cgtn.com
