Huachuan Hot Pot (Luzhu Branch) Introduction
2016 Golden Medal Restaurant Features: Northeast sauerkraut, with a fragrant aroma of spicy and numbing spices wafting through the air, offers a mellow spicy flavor upon tasting. This is the first encounter between Huachuan Feast and Sichuan’s spicy cuisine. Under the guidance of the chef, Huachuan Feast uncompromisingly selects ingredients for the taste buds of Taiwanese food lovers, using specially chosen Sichuan peppercorns paired with Guizhou chili peppers to create the signature spicy broth of Huachuan Feast. Spicy yet smooth, with a hint of medicinal aroma in the broth, it is served in a traditional Chinese vessel – a tripodal cauldron, intricately carved to reflect the ancient flavors of Sichuan. The Shandong cabbage, carefully selected by the master chef, is the sauerkraut that’s sweet and sour, leaving a lingering taste, which competes perfectly with the spicy broth. The Huachuan Feast Spicy Hotpot offers a royal dining experience, enveloped in a light floral aroma.
