Northern Virginia Magazine, August 2011 Issue
Hot pot, more or less, is a kind of Chinese-style fondue. Diners order an assortment of raw ingredients, which are cooked in a boiling bowl of broth that sits on the table. Hot pot can be difficult to find outside of a major city and can look intimidating to the uninitiated. Fortunately, Northern Virginia has the benefit of being home to chef Chao Seng Liu and his hot pot paradise, Mala Tang.
Liu’s mission is to make authentic Sichuan hot pot accessible to a wider audience while remaining true to its Chinese roots. “Everything [here] is the same as Sichuan in China,” Liu states through nephew, and fellow Mala Tang chef, Jason Fei Liu.
