The Sichuan Chongqing spicy hot pot focuses on authentic Sichuan-Chongqing flavors. As soon as you step into the restaurant, you can smell the aroma of Sichuan pepper and chili, but the spiciness is more in line with Taiwanese taste, which is comparatively milder.

This time we chose the dual-flavor hot pot. The spicy pot base is made with duck blood and tofu as the main ingredients, and the broth looks quite impressive once it arrives at the table. The duck blood is smooth and tender, and the tofu absorbs the broth's flavors very well; it has a strong presence even when eaten alone, making it easier for the subsequent dipping ingredients to soak up the spicy aroma. On the other side, the clear broth is relatively mild, suitable for palate cleansing or pairing with lighter ingredients.

For the main dishes, we ordered Chongqing noodles and Chongqing sour and spicy noodles. The Chongqing noodles are spicy and savory, with a pronounced numbing sensation from the Sichuan pepper that is not overwhelming. The noodles have a nice elasticity, and after mixing, the aroma is very well balanced. The sour and spicy noodles, on the other hand, feature a more pronounced acidity; when paired with chili oil, it is quite appetizing. The noodles are smooth and chewy, making it a very representative Sichuan snack.

The Sichuan pork meatballs are a hearty option. They are firm and well-seasoned, absorbing the broth after being cooked, allowing the spicy aroma to seep into the meat slowly. Together with common hot pot ingredients, the overall compatibility is high, preventing a monotonous experience.

Overall, the Sichuan Chongqing spicy dual-flavor hot pot presents clear flavors and rich aromas, making it quite enjoyable for those who love spicy hot pot. The dual-flavor design also adds flexibility to the meal, preventing fatigue and allowing for flavor swaps.