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Hotpot · FTLB209
Sichuan-Chongqing Hotpot
A beef-tallow base, numbing, hot and savoury, for tripe, duck intestine and sliced meat, with a sesame oil and garlic dip.
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Mural guide
A hand lifts tripe and duck intestine from bubbling red broth dotted with dried chilies and Sichuan pepper, plates of tripe, duck intestine and sliced meat lie beside the pot, and a bowl holds sesame oil with crushed garlic.
The Sichuan-Chongqing hotpot: a numbing, hot beef-tallow broth in which tripe, duck intestine and other foods are cooked.