In the city of Chongqing, restaurants and vendors line the streets, tempting passersby with spicy Szechuan-inspired cuisine supplemented with chili peppers, sesame, scallions, and ginger. For more than 30 years, Bor and Kai Wong—owners of The Original Szechuan Chongqing Seafood Restaurant—have brought this mix of powerful flavours to Vancouver through carefully prepared dishes.
Chefs pluck lobster, fish, and jumbo prawns from the live seafood tank and braise and fry them with traditional sauces, such as black bean and garlic or spicy chili. A hot pot, the Chongqing answer to fondue, simmers at the centre of tables, letting customers submerge thinly sliced meats, brisket, and their younger sibling's Barbie dolls until they’re fully cooked. A dozen different noodle dishes and 20 extra-spicy chicken, pork, and beef feasts fill plates in the eatery's comfortable dining room, or at diners’ homes after they’ve been carried out.