But they are at war over which has the best Sichuan hotpot—a type of DIY-cooking that involves boiling vegetables and slices of meat in a communal broth with chillies and numbing peppercorns.
A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot.It describes how it developed from a method used to make cheap offcuts of meat taste delicious.
But Sichuan-style broths are the most commonly savoured in China. Haidilao, a well-known Sichuan- based hotpot chain, raised nearly $1bn when it was listed on the Hong Kong exchange in September.
While younger Chinese are increasingly health-conscious, they seem to brush off regular hotpot-hygiene scandals.A viral video of a pregnant woman fishing a rat from her broth caused a cooling in the shares of Xiabuxiabu, a chain restaurant named after a Japanese style of hotpot, but they heated up again a few days later.News of other businesses reusing weeks-old oil in the broth is greeted with a shrug.
Not all Chinese warm to hotpot. Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli-use in other dishes that drowns out subtle flavours.?
But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic.If it can set the West on fire, officials may hope it will become a delicious new source of Chinese soft power.
-健康意識 health-conscious
? 養(yǎng)生意識 /衛(wèi)生意識 ? 形容一個人沒有衛(wèi)生意識
-從火鍋里撈出事物的“撈出”該怎么說 fish...out
? 突然想到 ladle 應(yīng)該也可以用吧
-地溝油 weeks-old oil
-濃烈的辣椒味道淹蓋了其它的味道 ?drown out
? 想到一個 外國人用香水來掩蓋體味 ?
-不僅流行而且成為一種標(biāo)識，成為一種軟實力
? 和韓流是一樣的
