1. Corporate Culture
Good pot, Davids hotpot. Davids hotpot means a strong taste, while homophonic “Davids” means “da wei” in Chinese . With the principle of doing business carefully and professional and sincerely. Determined to break into the world of Melbourne’s own catering world by love of Sichuan hot pot cuisine is the goal of the business. Davids hotpot is using a unique style of residential decoration in western Sichuan. Using the excellent healthy materials with the traditional production process to create a heavy flavored pot . Recognize, respect, pay attention to the contribution of each position, to provide each team member development opportunities
2. Sichuan Cuisine
Sichuan province is the birthplace of many dishes that are well-received globally. Sichuan food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines.
Sichuan cuisine holds a reputation for its variety of seasonings used, as each dish requires different cooking methods. As the saying goes, ‘one dish with one flavor, with one hundred dishes come hundred flavors. Sichuan food is most well-known for its hot and spicy flavor, though it may sport sweet and sour flavors too. The most commonly used spices you can find in most households and eateries are “The Five Fragrances” which consist of fennel, pepper, aniseed, cinnamon, and clove; chili and Sichuan pepper. Sichuan cuisine cannot do without Sichuan pepper, black pepper, chili, broad bean chili paste, shallots, ginger, and garlic. These are must-have seasonings that bring out the intense flavors the dishes are renowned for.The other fresh produce used range widely from pork to beef, fish, vegetables, and even tofu. The cooking methods of Sichuan cuisine vary according to texture and bite required for each specific dish. The array of cooking methods include stir-frying, steaming, braising, baking, and the most popular of which is fast-frying Sichuan hotpot, like most of the cuisine in this humid and populous province, is numbingly spicy. The broth is flavored with chili peppers and other strong-tasting herbs and spices. The main ingredients include hot pepper, Chinese crystal sugar, and wine. Slices of kidney, chicken breast, beef tripe, goose intestines, spring onion, soy bean sprouts, mushrooms, duck, and sea cucumber are the usual meats used in the dish.