Chongqing hot pot
E555800
Chongqing hot pot is a famously spicy, numbing Chinese hot pot style known for its rich, chili- and Sichuan peppercorn–laden broth and communal dining experience.
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
Chinese hot pot
ⓘ
Sichuan cuisine dish ⓘ regional cuisine ⓘ |
| alsoKnownAs |
Chongqing huoguo
NERFINISHED
ⓘ
Chongqing mala hot pot NERFINISHED ⓘ |
| associatedWith |
nighttime dining
ⓘ
winter season ⓘ |
| brothCharacteristic |
oily
ⓘ
red-colored ⓘ |
| brothType | mala broth ⓘ |
| consumptionStyle | cook-at-table ⓘ |
| cookingMethod | simmering raw ingredients in broth at the table ⓘ |
| countryOfOrigin | China ⓘ |
| cuisine | Sichuan cuisine NERFINISHED ⓘ |
| eatenWith |
chopsticks
ⓘ
hot pot strainer ladle ⓘ |
| hasFlavorProfile |
numbing
ⓘ
savory ⓘ spicy ⓘ |
| hasVariant | yuan-yang hot pot NERFINISHED ⓘ |
| heatSource |
induction cooker
ⓘ
portable gas burner ⓘ |
| influenced |
Sichuan hot pot
NERFINISHED
ⓘ
spicy hot pot styles across China ⓘ |
| isServedIn | hot pot restaurant ⓘ |
| isServedWith |
dipping sauces
ⓘ
garlic dipping sauce ⓘ sesame oil dipping sauce ⓘ |
| placeOfOrigin | Chongqing NERFINISHED ⓘ |
| regionalPopularity |
Chongqing municipality
NERFINISHED
ⓘ
Southwest China NERFINISHED ⓘ |
| servingStyle | communal ⓘ |
| socialRole | communal dining activity ⓘ |
| spicinessLevel | high ⓘ |
| typicalCourse | main course ⓘ |
| typicalIngredientCategory |
noodles
ⓘ
offal ⓘ sliced meats ⓘ tofu products ⓘ vegetables ⓘ |
| usesIngredient |
Sichuan peppercorns
ⓘ
beef tallow ⓘ chili bean paste ⓘ dried chili peppers ⓘ fermented broad bean paste ⓘ garlic ⓘ ginger ⓘ scallions ⓘ spices ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.