With spring in full bloom, Xinjingxi hotpot chain has drawn inspiration from Qing Dynasty (1644-1911) Emperor Qianlong's famed tours of Jiangnan gardens to launch its seasonal menu. The unveiling took place in the Nanchizi Museum, a Suzhou-style garden in Beijing, setting the stage for a culinary celebration of the season's freshest flavors.
Executive chef Dai Youqing has crafted a menu that highlights the vitality of spring, sourcing a selection of seasonal ingredients from Jiangsu and Zhejiang provinces. The broth features eight carefully chosen elements, including seaweed, water chestnuts, spring bamboo shoots, ginger, dried prawns and wild herbs.
