Hua Chuan Yan Malatang Hot Pot (Luzhu Branch) Introduction
2016 Golden Award Restaurant Special Recommendation: Northeast Sauerkraut, the fragrant aroma of spicy hot and numbing scents fills the air, while the taste of spiciness is smooth and mild upon entry. This marks the first encounter between Huachuan Banquet and Sichuan's spicy flavors. Together with the chef, the ingredients are carefully selected, as Huachuan Banquet is uncompromising in catering to the taste buds of Taiwanese food enthusiasts, meticulously choosing Sichuan peppercorns paired with Guizhou chili peppers to create the signature spicy broth of Huachuan Banquet. The spiciness is palatable, with a hint of herbal fragrance in the broth, served in a traditional Chinese vessel - a ding, which is a heavy ceremonial bronze vessel used by ancient emperors to command the whole nation. The exquisite container also depicts the ancient authentic flavors of Sichuan. The Shandong cabbage, selected by the master chef, produces a sauerkraut that is both sour and sweet, leaving a lingering taste, which harmonizes with the spicy broth. The spicy yin-yang hot pot of Huachuan Banquet offers an imperial dining experience enhanced by a faint floral aroma.
