24/02/2024
A hot pot created from an epic culinary journey.
Local cuisines are a synthesis of a location’s history, lifestyle, climate and culture. Perhaps no one appreciates this concept more than Chef Zhu Qing - Chef de Cuisine for RED BOWL who is dedicated to discovering the essence of destinations’ unique foodways, especially through their regional hot pots.
In order to distinguish the differences between Chengdu and Chongqing hot pots, Chef Qing embarked on a journey from north to south to experience Sichuan and Chongqing hotpots firsthand. He learned how Chengdu hot pot is seasoned with peppercorns and bean paste, served in a soup or broth base, combining fresh, vibrant flavors with pleasingly numbing peppercorn sensation. On the other hand, Chongqing hot pot is spiced mainly with ingredients like chili peppers, peppercorns and sesame oil, for zingy, spicy taste and fragrant rich flavor.
Taking it one step further, Chef Zhu recognized that the best way to capture local food flavor is through the destination markets which mirror local culture. On his culinary discovery trip, Chef Zhu combed these markets to survey and select the best ingredients in order to present you with the most authentic versions of these hot pot delicacies.
Reserve your A Sense of Taste experience at RED BOWL via the link at bio.
