In the heart of Chengdu, the capital of China’s Sichuan province, a culinary tradition thrives that has delighted palates for centuries: the double-flavour hotpot. This iconic dish is more than just a meal; it’s a reflection of China’s rich history and the fusion of flavors that have defined its food culture.
At the core of this tradition lies a magical spice that has been a staple in Chinese cuisine for over 3,000 years—the Sichuan pepper. Known for its unique numbing sensation, it adds depth and complexity to dishes, setting them apart with a distinct flavor profile.
It wasn’t until about 400 years ago that chilies made their way to China, introduced from the New World. The fiery heat of the chilies quickly found its place in Chinese kitchens, especially in Sichuan province, where locals combined them with the ancient Sichuan pepper.
The marriage of these two spices gave birth to the renowned “mala” flavor—a harmonious blend of numbing and spicy sensations that has become synonymous with Sichuan cuisine. In the double-flavour hotpot, this spicy broth is paired with a milder, often herbal broth, offering diners a balance of flavors.
This duality not only caters to different taste preferences but also symbolizes the harmonious balance in Chinese philosophy. Sharing a hotpot meal is a communal experience, bringing people together around a bubbling pot to enjoy diverse flavors and textures.
Today, the double-flavour hotpot continues to evolve, incorporating new ingredients while staying true to its roots. It’s a testament to China’s dynamic food culture—a blend of history, innovation, and a deep appreciation for bold flavors.
Whether you’re a seasoned food enthusiast or new to the world of Chinese cuisine, the double-flavour hotpot offers an immersive experience into the culinary heritage of Chengdu. It’s an invitation to explore the rich tapestry of flavors that have been perfected over millennia.
Reference(s):
cgtn.com
