Welcome to a world where food becomes an actor, and dinner turns into an exciting journey through tastes. We are talking about Hogo, an ancient Chinese tradition that has been gathering families and friends around a steaming cauldron for more than two thousand years. This is not just a cooking method, it is a real gastronomic philosophy, where each participant is both the head chef and the most demanding critic.
From the depths of the centuries-to modern tables
Legend has it that Khogo owes its popularity to the great Khan Kublai. When he was on military campaigns, he ordered his soldiers to throw thin slices of mutton directly into a boiling pot in order to get a satisfying meal in a matter of minutes. So, from the field conditions, a tradition was born, which later conquered the imperial palaces. During the Qin Dynasty, this dish became the favorite entertainment of the nobility: it is rumored that the Qianlong Emperor himself did not miss a single cold week without a steaming cauldron, ordering it more than two hundred times a year.
Today, hogo is a business card not only of Sichuan, but also of the Whole of China, and in recent years it has become a gastronomic sensation all over the world.
How does the sacrament go?
A roomy cauldron is installed on the table, often divided into two compartments by a partition, so that you can enjoy two types of broth at the same time. One is fiery, with a generous proportion of chili pepper and Sichuan pepper, the other is soft, tomato or mushroom, for those who prefer tenderness.
Around the cauldrons, plates with various gifts of nature are displayed in abundance.:
- marbled beef and tender lamb, cut into practical transparent slices;
- fresh seafood-shrimps, scallops, squid fillets;
- Crispy vegetables: Chinese cabbage bok choy, sweet daikon, lotus root;
- exotic mushrooms-shimeji, enoki, teal tree-like;
- tofu of different textures, transparent rice noodles and dumplings with fillings.
You take the ingredient you like with chopsticks, dip it into boiling broth and just as much as you think is necessary to reveal the best quality of the product. And then you dip it into one of the many sauces that you can mix to your liking: sesame, soy, chili, garlic, coconut milk… There is no rule here — there is only your imagination.
More, food dinner meeting
Hogo is not about eating “on the run.” It’s about long conversations, about laughter, about how hot steam from a boiler creates comfort, and cooking together creates a special, trusting bond between everyone who sits at the table. In China they say:”If you’re not with your friends, you don’t know real warmth.” Mutton in broth warms from the inside, and communication equips. In autumn and winter, this is the perfect way to prolong the evening and recharge your batteries.
We invite you to our story
In our restaurant, we have recreated the authentic atmosphere of khogo: from the selection of broths to the freshest ingredients brought specially for our establishment. We’re just serving offspring — we’re giving you the opportunity to become part of a centuries-old tradition where every bite, every sauce, and every minute at the table is filled with meaning.
Come with a theme about who you care about. Choose your broth, mix a unique sauce and create your own unique flavor. If you’re waiting for us, get ready, chat, and enjoy!
