Chongqing is seeking national recognition for its very popular spicy Szechuan dish.
Thousands of vats of hot pot seasoning thicken the air around Nie Ganru’s home with a miasma of chilli as flame-red paste, thick with oil, bakes in the sun.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
