When you sit down at Peijie Hotpot, you’re not just enjoying a meal—you’re tasting a story that spans a century. The origins of Peijie go back to early 20th-century Chongqing, where the Ma brothers started selling hotpot along the bustling riverside of the city’s lower districts. Back then, tripe and duck blood were hard to sell, so they innovated by cooking them in a spicy broth, inspired by the river port’s “Shui Ba Kuai” eating style. The result was fresh, flavorful, and incredibly satisfying—a foundation that would eventually shape the future of Chongqing hotpot.
In the Republic of China era, in Chongqing’s Guanjing Alley, Pei Jie inherited her family’s hotpot legacy and transformed it into “Pei Jie Hotpot Restaurant.”
During the wartime era, the Ma family passed down their secret recipe to their niece, Peijie. She opened the first “Peijie Hotpot” along Jiaochangkou Street. Her restaurant quickly gained a reputation for elegance and taste, attracting celebrities and locals alike. Over the decades, the tradition continued, and in 2013, Peijie’s grandchild, Yan Dongsheng, revived the brand in Chongqing’s central Jiefangbei district. Today, Peijie Hotpot carries forward that same commitment to authenticity, quality, and culinary passion.
The signature red oil broth, often described as “caviar-like” for its translucent, rich texture, is the heart of Peijie’s legacy. Creating this broth is no simple task. First, the base undergoes 240 hours of natural fermentation, allowing the flavors to develop deeply and naturally. Then, skilled chefs hand-stir and sauté the ingredients over high heat for hours, followed by nine hours of slow simmering. Every step requires attention, patience, and a practiced hand. The final product is a vibrant, aromatic broth that is both spicy and nuanced, carrying the legacy of generations.
Peijie’s dedication to excellence has been recognized far beyond the restaurant walls. In 2021, the “stir-frying technique” used to craft the signature red oil broth received certification as Intangible Cultural Heritage of Yuzhong District, Chongqing. The following year, the “caviar-like red oil hotpot base” gained international recognition from Sullivan, confirming Peijie as the pioneering creator of this distinctive style. And in 2023, the brand was officially acknowledged by the Chongqing Municipal Commerce Commission as a Chongqing Time-Honored Brand, cementing its status as a culinary icon.
Honors of Peijie
What makes Peijie special is not just the recipes but the philosophy behind them. Every ingredient is sourced fresh, every dish crafted with care, and every pot reflects a commitment to consistency. Chefs train for years to master the precise balance of spice, heat, and aroma. Even after hundreds of hours in preparation, the final broth still feels lively, vibrant, and inviting—a testament to the brand’s insistence on authenticity.
Visiting Peijie is a lesson in patience, precision, and passion. You can see the dedication in the chefs’ hands, the pride in every pot of red oil, and the smiles of diners who recognize that this is not just hotpot; this is a legacy served at the table. Peijie isn’t about shortcuts or trends; it’s about preserving a century-old craft and sharing it with the world. Every sip, every bite, carries a story of history, resilience, and unyielding devotion to flavor.
The story of Peijie Hotpot is also a story of community. What began as a riverside eatery in Chongqing has grown into a brand that connects people across cities and countries. From Shanghai to Amsterdam, Peijie brings authentic hotpot experiences to diners eager for both taste and culture. And yet, the spirit remains unchanged: hotpot is for sharing, celebrating, and enjoying together.
Every time a pot of the caviar-like red oil broth is served, it’s a reminder of decades of effort, generations of tradition, and the enduring love for Chongqing hotpot. Peijie Hotpot is more than a restaurant; it’s a living heritage, a bridge between past and present, and a place where every meal is an invitation to experience the passion of a city and the dedication of a family that has spent a century perfecting its craft.
