Xinping Soup Hot Pot 新平汤锅

Xinping Soup Hot Pot (新平汤锅) is represented in county reporting by Gasa’s beef tangguo (戛洒牛肉汤锅). Large pieces of boiled beef are served with a separate bowl of fragrant dipping sauce, linking the dish with local Huayao Dai (花腰傣) food traditions.

Beef and slow simmering

A 2018 county interview with Fuxian Tangguo (福仙汤锅) proprietor Xu Cunxian (徐存仙) describes selecting small local cattle and cutting the beef along its grain. Cooking begins over a strong flame; after the water boils, the pot simmers gently. A separate 2017 report of a Gasa kitchen describes a preparation lasting more than four hours.

Aromatic dipping sauce

Diners dip or soak the beef in the sauce. At Tangguo Dawang (汤锅大王), proprietor Su Li (苏丽) described a blend including small hot chillies, Sichuan pepper, mint, liaocao (寥草) and sawtooth coriander (大芫荽). The combination adds layered aromas to the large meat pieces; the county’s account also connects tangguo with earlier horse caravans on the Tea Horse Road (茶马古道).