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One bite of Sichuan soul, set NYC ablaze!

đŸ”„Inferno Full Spicy Pot

This pot’s an 8-generation heirloom “beast” from Qijiang Old Hearth, Sichuan! Three chili bombs (Shizhu Red + Bird’s Eye + Er Jingtiao) collide with Hanyuan peppercorn-fried “numbing aroma thunder”—dip a tripe slice, and you’ll buzz from hair follicles to toe tips. One bite, and you’ll know: this is the ceiling of Sichuan flavor chaos!

đŸ„˜Mushroom Broth

The base is a “freshness assembly” from Qingcheng Mountain’s deep forests, Sichuan! Simmered 3 days in Qingcheng old mushroom broth, loaded with Ya’an Mengding Mountain shiitake + Yibin Changning enoki—sip the soup, and you’ll want to lick the pot clean. One bite, and your soul teleports straight to Sichuan’s wild mountains!

đŸŒ¶ïžđŸŒ¶ïžDouble-flavor hot pot

Spicy Broth Side: Straight from the century-old hearth of Qijiang Deep Mountains, Chongqing, Sichuan—air-freighted! 28 Sichuan southern secret spices + Jiangjin Nine-Leaf Green Sichuan Peppercorn + Zigong Seven-Star Red Chili, simmered for 72 HOURS into “red oil magma”. Dip a slice of tripe: your tongue’ll do a tap dance from numbness, your forehead’ll fog up like the Sichuan rivers from the heat!

White Broth Side: Simmered with old hen in Qingcheng Mountain ancient well spring water, Chengdu—tossed with dates from the thousand-year Qiang Village of Maoxian + Hanyuan tribute peppercorn for umami. So fresh you’ll almost swallow your tongue; it’s the “savior fairy soup” when the spice hits hard!

Kelp & Shrimp Skin Fresh Broth

A 5-generation secret recipe from Jiang’an Old Wharf, Yibin, Sichuan! The base uses 30-day sun-dried river shrimp skin (from the Yangtze) + deep-mountain kelp (from Shunan Bamboo Sea), slow-simmered into broth so fresh it’ll “steal your soul.” One sip tastes like the breeze off Yibin’s rivers—even the scallions carry the umami of southern Sichuan!

🍅Tomato Spicy Broth

This base is air-freighted straight from the century-old tomato brine of Miyi County, Panzhihua, Sichuan! Simmered 48 hours with 1500m-altitude sun-ripened tomatoes—brightly tangy, addictively sweet, and spiked with Sichuan heat that pops like a “sweet-sour firework” on your tongue. Dip a slice of beef: you’ll (squint) with joy, and taste the sunshine of Panzhihua in every bite!

đŸ„˜Golden Chicken Broth

This pot uses free-range mountain chickens (from Jiangyou, Mianyang, Sichuan) + 3-year aged pickled brine (a century-old jar recipe)! Simmered until the broth turns creamy white and the chicken melts on your tongue. Slurp the broth before cooking—you’ll want to lick the pot clean, and your soul will teleport straight to a Jiangyou farmyard!