火锅

To condense the customary apology: sorry for no blogging/have been very lazy/will try to do better so please keep checking etc etc. And now that's over, let's move on to one of my favourite things in the world: food. I love food. I love making it, looking at it, smelling it, talking about it and, of course, eating it, which I have been known to do in rather sizeable quantities. In short, I am an unapologetic hog. And given China's considerable culinary reputation, great food was one of the things I was looking forward to the most about moving to Chongqing. Suffice to say, it has not been a disappointment; food is abundant, cheap and delicious, and it will take far more than one post for me to even start to express the wonders of Sichuan food.

Where better to start though than with huo guo, which is the Chongqing speciality. When any Chongqinger with a smattering of English approaches us to try out their skills (this happens frequently, and is normally accompanied by requests to pose for a photograph with them), one of the things they are almost guaranteed to say is 'do you like huo guo?' I dread to think what would happen to the poor soul who answered 'no,' as huo guo is a matter of such local pride that to snub it would be like telling the residents of Pisa that you don't think much of the Leaning Tower, or the folk of Anfield that you think Liverpool FC are a big'ole pile of shit.

Although it's usually transliterated into English as hot pot, huo guo literally translates as 'fire pot,' and is definitely deserving of that moniker. To whit, it looks like this:



Now, that is by anyone's standards a sizeable quantity of chilli. And this is hotpot in a relatively tame state; when it heats up it starts to fizzle menacingly and give off acrid chilli fumes that makes poor foreigners' eyes water and noses expel phlegm in considerable quantities. It is so toxic in smell that it could be used effectively by the police as a means of crowd control.

And yet, despite its initially off-putting aroma, this fearsome brew is delicious. It is a communal meal; the hotpot is places and heated in a hole at the centre of each table, and you then order various delights- which can be anything from fish balls to rabbit's blood and lamb's testicles - which you place in the hot oil to cook. After a couple of minutes, armed with chopstick in hand you delve in to the cauldron to dig out your food. And although it is spicy, it's not actually the pot of death juice that it appears to be - on coming out of the pot, the food tastes really, really good.

Hotpot is not the only dish in which the Sichuanese indulge their love for chilli. One dish we ordered in Chongqing arrived looking like this:



With all the chilli-fied delights on offer in Sichuan, we've found that our palates have adjusted to spice with alarming speed. As my home cooking adventures in Sichuan cuisine have progressed (on which more to follow soon) I have found myself adding ever more liberal amounts of chilli and chilli powder to dishes, and have even come round to the Chinese way of considering green chilli as essentially a vegetable. Much as Van has been known to stay behind in the kitchen to dollop a fat blob of Vietnamese fish sauce on her fajitas, I wouldn't be altogether surprised on my return to Blighty to find myself surreptitiously adding chilli powder to the strangest of dishes.