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  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  

  XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

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