The dipping temperatures mean it’s the perfect time of the year for a bubbling hot Sichuan-style hotpot laced with Sichuan pepper and fiery red chilli. And thanks to Kathmandu’s thriving Chinese restaurant scene, plenty of establishments serve Sichuan hotpot.
While most Chinese restaurants use pre-packaged hotpot soup base, one that’s easily available in shops that sell Chinese edibles, it’s not the case at Hao Pin Hotpot. The restaurant prides itself in making its hotpot broth in-house, a time-consuming process.
It currently serves three types of non-vegetarian broth: chicken, buff, and pork. For vegetarians, the restaurant offers mushroom and vegetable broth. Diners can even choose to have their broth either spicy, mildly spicy, and non-spicy.
When it comes to ingredients for hotpot, guests can choose from a wide range of vegetarian and non-vegetarian options. The choices are many, from spinach, bok choy, broccoli, mushrooms and seaweed to thinly cut buff, chicken and sliced pork, ham, prawn, and shrimp.
26.12°C Kathmandu
