![]() Dunlop credits much of the explosive growth of hot pot to its conviviality: “It’s a social ritual, especially popular with young Chinese.” ![]() In Chengdu, Chongqing or Beijing, that would usually be high-octane stuff like báijiǔ (a Chinese sorghum liquor), but a cold beer pairs well with Sichuan spice levels. ![]() Diners pick up their desired ingredients with chopsticks, dipping and swishing them in the communal broth until cooked, and wash it all down with their tasty beverage of choice. It lends itself well to large groups (or at least did in pre-COVID-19 times). But as delicious and fun as the dish is, a large part of its appeal lies in hot pot’s inherently social style. To many, its essence lies in dipping meats and vegetable products, in that simmering pot of flavorful broth. (Eduardo Contreras / The San Diego Union-Tribune) As it did so, the range of dipping ingredients expanded from cheap cuts to a vast panoply of proteins and vegetables, and a merely utilitarian meal became a social phenomenon. This early Chongqing hot pot was, as Dunlop put it, “a low status dish for laborers.” By the 1930s, though, Chongqing restaurateurs were putting hot pot rigs into restaurant tables and this “dish of the poor” began to grow in popularity. They dipped bits of offal - tripe, pig aorta, whatever cheap cuts they could afford, really - into a numbing and spicy ( mala) broth. As Fuchsia Dunlop, the leading English-language authority on Sichuan cuisine, explains, the dish originated with boatmen and laborers along the banks of the Yangtze River in Chongqing. The origin of Sichuan hot pot, unlike that of the genre as a whole, is well-known. Both the Chengdu and Chongqing versions are accurately called “fire pot,” with the latter version taking the heat to another level altogether. Whether from Chengdu in Sichuan Province or Chongqing (which, until 1997, was in Sichuan as well) - the style is characterized by a fiery, numbing and spicy brew of chili peppers, Sichuan peppercorns, beef tallow (or canola oil), beef stock and a variety of aromatics. ![]() Attentive service, contemporary ambiance, and exceptional food will sure create an unforgettable culinary adventure for all of our guests.While there are many styles of hot pot in China (and throughout Southeast Asia), it is the Sichuan style that has led the growth. Kobe beef sourced directly from Australia, locally raised Wagyu beef, live geoducks, spot prawns… these luxurious ingredient selection, dim sum and wok dishes prepared by our skillful chefs truly differentiate Dragon Beaux above the rest into a class of its own. We offer the next level of hot pot featuring premium meat selection, and live local seafood that can’t be found at any other hot pot restaurants in the Bay Area. The same philosophy carries over to Dragon Beaux’s hot pot dinner, a perfect pairing to San Francisco’s year-round chilly weather. At Dragon Beaux, traditional shrimp dumplings are topped with Chilean sea bass, BBQ pork puff pastries are balanced with subtle sweetness of organic apple… all culinary creation adhere to our vision for the next generation of Chinese cuisine: uncompromised flavors with pristine natural ingredients. While Willy Ng found Koi’s Palace over 20 years ago, Dragon Beaux puts a modern spin on its creation for a refined culinary experience. Dragon Beaux is the brain child of longtime restaurateur couple, Willy Ng and Jenny Huang.
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