Thousands of vats of hot pot seasoning thicken the air around Nie Ganru's home with a miasma of chili as flame-red paste, thick with oil, bakes in the sun.
Nie lives and
effectively breathes hot pot, the spicy cook-it-yourself communal
Chinese meal that made his fortune, and has built a pot-shaped
six-storey museum dedicated to the dish.
Now his home town, the megalopolis of Chongqing, is seeking national and ultimately global recognition for the food.
"It's
numbing, it's hot, it's very flavourful, it has an aroma that hits you
in the face, and that's why everybody likes it," says the 70-year-old
tycoon, who eats it about every other day.
It looks like Sukiyaki but instead of beef broth you cook the food in a mixture of hot peppers and stuff. You then dip chicken and beef into the boiling red mixture and you get some heat and hopefully some flavor mixed in. The broth does like quite evil if you aren't into hot foods though. I am willing to try it as long as there is quite a bit of water or milky stuff provided.
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