What happens when Macau’s Portuguese-inspired cuisine meets Beijing’s bustling food scene? 🌆 For two decades, entrepreneur Chen Zhensheng has been answering that question with his iconic Macanese hot pot restaurant, serving up a sizzling mix of tradition and innovation.
Chen, who brought his family’s recipes from Macau to the Chinese mainland in 2003, told CGTN reporter Liu Yitong how his dishes evolved to embrace local tastes while preserving Macau’s multicultural heritage. Think turmeric-infused broths paired with Sichuan peppercorns 🧑🍳—a nod to both coastal and mainland flavors.
🔑 Why it matters: The restaurant’s journey mirrors Beijing’s growing appetite for culinary crossovers, especially among Gen Z foodies and diaspora communities reconnecting with regional roots. Chen says his team updates menus seasonally, blending ingredients like bacalhau (Portuguese salted cod) with Beijing’s favorite lamb cuts.
🎯 The big picture: As fusion dining trends surge globally, stories like Chen’s highlight how food bridges cultures—one steaming pot at a time. 💬 \"Our hot pot isn’t just a meal—it’s a conversation between histories,\" he shared.
