Globalization of Sichuan hot pot in the “new era”

Abstract This paper explores the transformation of the Sichuan hot pot from a regional Chinese food to a global cuisine. It first analyzes how Sichuan food businesses had been “gentrified” by rigorous state regulation and control. With a series state-led food standardization and industrialization programs, hot pot restaurants quickly developed a franchising business model. In the late 2010s, several famous hot pot brands have established in different locations in the bustling cities in the United States. Challenging the taste buds of world food consumers, the hot and numbing sensation of the Sichuan hot pot is part of the national trajectory that aims to enhance China’s soft power. The paper argues that unlike the previous waves of Chinese food globalization brought by the earlier migrants from China, the globalizing hot pot is a different kind of Chinese food globalization developed within a political and economic context that witnesses China’s rise to global power.