Hua Chuan Yan Spicy Hot Pot (Luzhu Branch) Introduction
2016 Gold Medal Restaurant Special Recommendation: Northeastern Sauerkraut, with the fragrant aroma of spiciness wafting through the air, delivers a mellow and rich spicy flavor upon entry. This is the first encounter between Huachuan Feast and Sichuan Spicy Cuisine. Together with the chef, diners can select ingredients as Huachuan Feast uncompromisingly insists on satisfying the taste buds of Taiwanese foodies by carefully sourcing Sichuan peppercorns paired with Guizhou chili peppers, resulting in their signature spicy broth. The spiciness is smooth, with a hint of herbal fragrance in the soup, served in a traditional Chinese vessel - a tripod, intricately carved to reflect the ancient flavors of Sichuan. Selected by the master chef, the Shandong cabbage provides a sweet and tangy taste that lingers, perfectly complementing the spicy broth. Huachuan Feast's spicy dual pot brings a top-tier imperial dining experience, basking in a subtle floral warmth.
