Chongqing– Hotpot is the biggest culinary name card in Chongqing. The city’s hotpot experience has evolved considerably over the past twenty years. In the past, consumers usually ticked food items they wanted on a printed sheet attached to a clipboard. The choice of condiments was limited to sesame oil, garlic, salt, and other flavorings. Generally, the dishes and snacks available were based on Sichuanese cuisine only, and the decor was chosen with practical and minimalist considerations at the forefront.
In this new smart era, many restaurants have embraced digital transformation, allowing consumers to leisurely sift through categorized photographs of the food items they like. Payments are transparent and convenient through online mobile portals, with even promotions and vouchers being simple to use.
Founded in 2000, Liu Yishou Hotpot has grown from a single 200sqm streetside restaurant to more than 1,500 branches across the globe, covering 31 provinces in China as well as 15 overseas countries, including the United States, Canada, Dubai, United Arab Emirates, France, Germany, Indonesia, Cambodia, and Spain.
Nowadays, interior decor often creates a different scene depending on which way you look. Culture walls feature the history of Chongqing in black and white photographs, while other parts feature large images of famous Chongqing landmarks such as Hongyadong and the night views. There are also many Chinese-style ornaments and patterns, and consumers interested in preparing dishes can watch the chefs at work through wide transparent windows.
Chongqing still has countless traditional hotpot outlets, and many of them have their own unique identities and flavors. One example is restaurants built inside former air raid shelters dating from the War of Resistance. In this episode of Chongqing – A Shopping Capital of China, James takes you inside a popular street hotpot restaurant, as well as one of the top international brands in the city.