As the fall season slowly approaches, so do comfort foods. Nothing warms the soul and stomach like a delicious and hearty soup. If you’re looking for a break from the traditional chili, corn chowder, or chicken noodle soup, you’ll want to try a Sichuan Hot Pot at home. This mouthwatering and customizable authentic soup will have your family and friends at the diner table in no time!
Our take on Asian fusion has been mentioned in the Eater Magazine and Miami Herald for its authenticity and uniqueness. The hot pot with a modern twist is one of our best selling menu items. That’s because we give you the options to add spice, protein, vegetables, and extras like sauces to create the hot pot you want. It’s a great way to gather with loved ones and celebrate important milestones. Sichuan cuisine’s rich and renowned history is steeped in family and flavorful combinations.
History of Sichuan Cuisine
Located in China, Sichuan cuisine comes from an area with abundant natural resources. Also referred to as the “heavenly country”, Sichuan cuisine is known for its flavorful and well-crafted dishes that frequently include a number of seasonings like garlic, chili, ginger, and prickly ash. Originating in the Qin and Han Dynasties dating back to 221AD, it reached fame 800 years ago. Sichuan restaurants opened during the Southern Song Dynasty in what is now known as Hangzhou with cuisine normally consumed by commoners.
Labeled as the land of plenty since ancient times, the area of Sichuan is plentiful in crayfish, domesticated animals, fish, and poultry. The dishes are characterized by strong, salty, and spicy flavors. During the end of the 17th century, the hot pepper was introduced to China from South America and became a favorite seasoning of Sichuan dishes. Since Sichuan dishes pair well with rice, a staple of Chinese cuisine, it became popular among commoners. This is how Sichuan cuisine differs from Beijing style dishes since the latter was a favorite of nobility.
The Sichuan province is famous for its production of appetizing flavors, many of which you may be familiar with. Popular flavors include soy sauce, cooking vinegar, fermented soybeans, chili sauce, hot pickled mustard, bean sauce, and well salt. Sichuan pickles are made with one of a kind flavor of well salt and are unique to the area. Flavor combinations over a hot fire are popular among Sichuan dishes. This technique is used to heighten the intensity of the flavors of the dish while preserving the primary taste of the protein.
The Sichuan Hot Pot Recipe
The Sichuan Hot Pot originates in Chongqing and was an economical and satisfying dish that was originally made with buffalo meat and hot spices meant to drive the dampness of the winter cold away for workers. This hotpot was introduced in a restaurant during The Republic of China era between 1912 – 1949. The Sichuan Hot Pot is a relatively new and fresh Asian, transformative dish that requires an electric hot plate if you’re making it at home. Yin Yang pots provide the ability to create two separate soup bases if you’re looking for variety or have a loved one who prefers a less spicy soup base. Here’s what you’ll need:
- Soup base
- 2 tablespoons of cooking oil
- 6 ginger slices
- 3 – 5 bay leaves
- 10 cloves of peeled garlic
- 1 cinnamon stick
- 5-star anise
- 10 cloves
- 1 tablespoon of Sichuan peppercorns
- Twelve whole dried red chilis
- 1 package of spicy hot pot soup base
- 12 – 15 cups of chicken stock
- Dipping sauce
- Soy sauce
- Chili oil / paste
- Sacha sauce
- Chinese black vinegar/rice vinegar
- Sesame paste/peanut butter
- Sesame oil
- Chopped peanuts
- Sesame seeds
- Chopped cilantro
- Chopped scallions
- Chopped garlic
- Pair with Sichuan Hot Pot
- Beef or lamb shaved thinly
- Chicken sliced
- Fishball variety found at Asian grocery stores
- Whitefish fillets thinly sliced like tilapia or sea bass
- Tofu sheets
- Firm tofu sliced
- Soy puffs or fried tofu puffs
- Mushrooms: Shiitake, Wood ear, Straw
- Fresh noodles
- Glass noodles
- Frozen dumplings or wantons
- Chinese rice cakes
- Bok choy
- Green leaf lettuce
- Napa cabbage
- Phase 1 – Start with the soup base. Add ginger and oil to a wok over medium heat and cook for around a minute until fully caramelized. Next come the whole garlic cloves, cinnamon stick, bay leaves, star anise, and cloves. Cook for 2 minutes until aromatic.
- Phase 2 – Add Sichuan peppercorns, whole dried chilies, and the soup base to continue cooking for 2 more minutes. Add chicken stock, bring to a boil, and transfer the contents to the pot you plan to use for the meal, which should be at least 6 inches deep and considerably wide.
- Phase 3 – Create your dipping sauce by combining the ingredients of your choice.
- Phase 4 – Now you’re ready to make the signature Sichuan Hot Pot! Begin by plugging in your hot pot plate and place the pot of broth on the plate to bring to a low boil. While your hot pot simmers, place the prepared ingredients that pair with it and let your guests create their personalized dipping sauces to enjoy. Everyone should take whatever ingredients they want to add to the pot and let it cook and dip into their sauces. When the water begins to evaporate, simply add boiling water as needed. Feel free to accompany your Sichuan Hot Pot with rice but it is not required.
If you’re cooking for guests that prefer less or no spice, you’ll want to eliminate the red chillis that bring the signature kick to a great Sichuan Hot Pot recipe. You can also add a variety of other ingredients to pair with it like shrimp, vegetables, and other types of mushrooms. When adding any type of raw meat, you’ll want to ensure that it is sliced thinly enough to cook quickly in the hot pot broth. If you want to get a little fancy and authentic, use chopsticks and stainless steel wire skimmers to help gather ingredients from the hot pot.
Stop By Today and Check it Out
Don’t feel like cooking at home? Were excited to be opening for dine-in service while adapting a number of operating procedures that meet the needs of COVID regulations. We will continue to follow these guidelines for the safety of both our guests and staff to serve you the best in Asian fusion cuisine Miami has to offer. These guidelines are in alignment with CDC and state regulations:
- Increased cleaning frequency of all areas using a hospital-grade disinfectant
- Menus available on single-use paper or QR code that can be scanned using a personal mobile device
- Restrooms will be limited to single person use.
We welcome you back to come and fully experience a Sichuan Hot Pot with family and friends to make new memories with us you will never forget. With an Asian Fusion ambiance, you’ll be impressed with our dedication to good taste, relationship building, and delightful food. You’ll also want to check out our best selling Peking Duck, Grilled Lamb/Beef Skewers, and Spicy Dry Pot dishes. We are committed to providing excellent customer service options through our restaurant gift cards, happy hour specials, private dining rooms, and take out menu.
Let our kitchen be your kitchen away from home and make your reservation today!