The first thing you notice when you step into Peijie Hotpot is the aroma. It’s bold, inviting, and unmistakably Chongqing. At the center of this sensory experience is the signature red oil broth, often called “caviar-like” for its clarity, color, and texture. This isn’t just any broth—it’s the heart of Peijie Hotpot, the result of decades of careful tradition and meticulous craftsmanship.

Close-up of red oil broth in the pot, showing its vibrant, glossy texture.

Creating this broth is a labor of love. Each batch starts with a base that undergoes 240 hours of natural fermentation, a step that allows the flavors to develop slowly and fully. Then, chefs hand-stir the ingredients over high heat for hours, mixing chili, Sichuan peppercorns, and selected spices with precision. The process continues with nine hours of slow simmering, letting the spicy aroma intensify and the oil gain its characteristic vibrant red hue. The result is a broth that balances numbing, spicy, and aromatic notes—a flavor profile that is unmistakably Chongqing.

What sets Peijie apart is the dedication to authenticity and consistency. Every pot is a testament to a recipe that has been preserved across generations. The red oil isn’t just about heat; it’s about texture, fragrance, and the way it clings to the ingredients. Customers often describe it as “rich yet delicate,” “bold but refined,” or “a perfect balance of spice and aroma.” This isn’t accidental. It’s the result of centuries of culinary wisdom, combined with modern culinary standards to ensure both safety and excellence.

In 2021, Peijie’s stir-frying technique for the broth was officially recognized as Intangible Cultural Heritage by Chongqing’s Yuzhong District. This certification acknowledges the historical and cultural significance of Peijie’s cooking method. A year later, the “caviar-like red oil hotpot base” received international recognition from Sullivan, confirming Peijie as the first innovator in this distinctive style. By 2023, Peijie was officially recognized as a Chongqing Time-Honored Brand, cementing its reputation both at home and abroad.

Visiting Peijie Hotpot gives diners more than a meal; it’s a window into history and tradition. Watching chefs stir and simmer the broth is like watching a live lesson in culinary dedication. There’s an almost meditative quality in the repetition of every motion, the careful timing, and the constant attention to detail. The finished broth is not just visually stunning—it’s a sensory experience. You can see the oil glisten, smell the aromatic spice blend, and taste the nuanced heat as it wraps around every piece of meat or vegetable.

Peijie’s red oil broth is a cultural bridge as well. It brings the spirit of Chongqing hotpot to every table, connecting diners to the social and communal aspects of dining in the mountain city. In Chongqing, hotpot is more than food; it’s a way to gather, to celebrate, and to enjoy life’s warmth, laughter, and connection. Peijie brings that same energy to Amsterdam, inviting guests to experience the essence of the city in every bubbling pot.

Every time a pot is served, it carries with it decades of experience, passion, and pride. The signature red oil broth is the essence of Peijie Hotpot, the very reason so many food lovers return again and again. It’s a broth that tells a story—not just of spice and flavor, but of tradition, heritage, and the enduring love for Chongqing hotpot.