For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.

Authorities discovered 11.54 kilograms of recycled beef tallow—an essential ingredient in Sichuan and Chongqing-style spicy hotpot—hidden in the restaurant’s kitchen. Further scrutiny ...

For several years, gai bo (“chicken pot”) was all the rage at Hong Kong hotpot restaurants ... Behind the spice and numbness of Sichuan dishes, lies a dark and bloody history of wars and ...

A Sichuan hotpot restaurant has been punished by the local government for creating “saliva oil” by recycling the leftover chilli oil soups of diners and mixing the brew with new oil to serve ...

Super Thai Hotpot has entered the chat. Located at 3327 Kingsway in Renfrew-Collingwood, the brand-new restaurant boasts a ...

NBC Chicago's Steve Dolinsky has found a restaurant in Bridgeport where he says the kitchen is hot, in more ways than one. Steve Dolinsky joining us tonight with the story.