Hua Chuan Yan Spicy Hot Pot (Luzhu Branch) Introduction
2016 Gold Medal Restaurant Feature Recommendation: Northeastern sauerkraut, with a fragrant aroma of spicy and fragrant flavors wafting in the air, while the taste is mellow and spicy upon entry. This is the first encounter between Huachuan Feast and Sichuan mala. Following the chef to select ingredients, Huachuan Feast uncompromisingly caters to the taste buds of Taiwanese gourmets by meticulously selecting Sichuan peppercorns combined with Guizhou chili peppers, simmered to create Huachuan Feast's signature mala broth. Spicy yet smooth, with a hint of herbal aroma, the broth is served in a traditional Chinese cauldron, an ancient vessel that commands the world, intricately carved with the flavors of ancient Sichuan. The Shandong cabbage selected by the master chef is the sauerkraut that is both sour and sweet, leaving a fragrant taste, competing harmoniously with the mala broth. Huachuan Feast's mala dual-pot offers the ultimate imperial indulgence, amidst a subtle floral heat.
