(WTNH) — Chef Huang and manager of HAN Restaurant Sophie Fu break down a traditional Szechwan cuisine.
HAN Restaurant in Hartford is Connecticut’s first and only traditional Chinese Hot Pot spot.
The dish originated in the northern part of China as a way to warm up in cold weather.
The concept of Hot Pot is similar to the fondue experience. Instead of dipping food in melted cheese, the food is cooked in a flavorful broth.
There is a variety of foods the customer can choose from including beef, chicken, fish, vegetables, and even tofu.
Chef Huag was a notable celebrity chef in China. He decided to move to the United States to share the savory Hot Pot tradition.
Here is Chef Huag’s recipe for the Chengdu hot & spicy Soup broth.
You will need:
1/2 cup pre made House Special Szechuan Sauce (including: chili pepper, scallion, ginger, sugar, vegetable oil, spicy broad bean sauce, pickled black bean with ginger, varieties of herbal ingredients simmering together for 2 hours)
6 pieces of dry chili pepper
3 cuts of scallion
3 slices of ginger
2 tea spoon of Szechuan Pepper
1/2 tea spoon of fennel
2 pieces of star aniseed
1/4 tea spoon white pepper
1/4 tea spoon sugar
1/3 tea spoon of salt
2 pieces of bay leaves
For more information on HAN Restaurant, visit Hanrestaurant.com