Hotpot Queen Spicy Thick-Cut Ramen, Washington

Deep chile heat, aromatic Sichuan peppercorn, and savory hotpot seasoning frame thick, satisfyingly chewy noodles in a warming málà broth. Hotpot Spicy Thick Cut Noodle Ramen, Washington brings Hotpot Queen’s Chongqing-inspired cooking into an exceptionally quick format, pairing air-dried, never-fried noodles with the spicy and numbing character at the heart of traditional Chongqing hotpot. Behind the convenience is a culinary lineage reaching back to 1982, when founder Jia Liao’s mother, He Yongzhi, opened Little Swan in Chongqing.

Product Details:

• Producer: Hotpot Queen, a DBA of Nifty Napkin Inc.
• Founder: Jia Liao
• Style: Spicy hotpot thick-cut noodles
• Flavor Profile: Chongqing-style málà, combining chile heat with the numbing character of Sichuan peppercorn
• Noodles: Thick-cut wheat noodles
• Production: Air dried and never fried
• Preparation: Approximately 5 minutes
• Serving: One meal per pack
• Seasoning: Hotpot sauce and dry seasoning
• Key Flavor Ingredients: Chile, Sichuan peppercorn, and savory seasonings
• Allergens: Contains wheat, soy, and sesame

Sensory Description:

The broth opens savory and chile-driven before the distinctive floral, citrusy tingle of Sichuan peppercorn begins to build. Heat and numbing spice work together rather than simply pushing intensity, giving the bowl the layered málà character associated with Chongqing hotpot. Thick-cut noodles provide a substantial, chewy texture that holds up to the concentrated seasoning, while the broth finishes warming, peppery, savory, and persistent.

Producer’s Background:

Hotpot Queen is a Washington-based Sichuan pantry brand founded by Jia Liao and rooted in her family’s Chongqing restaurant history. That story begins in 1982, when Jia’s mother, He Yongzhi, opened Little Swan in Chongqing. The restaurant grew into a prominent hotpot name and became associated with popularizing Yuan Yang, the divided hotpot format that allows contrasting broths to share the same pot. Hotpot Queen carries that culinary inheritance into contemporary pantry foods, including sauces, soup bases, chile condiments, and noodles designed to make the aromatic heat and numbing spice of Chongqing-style málà accessible for home cooking.

Serving Suggestions:

Add the hotpot sauce and dry seasoning to a bowl with approximately 250 ml, or 1 cup, of boiling water and mix thoroughly. Cook the thick-cut noodles separately in boiling water until tender and chewy, approximately 4 to 5 minutes, then drain well and add them to the prepared broth. Serve immediately with additions such as sliced beef or pork, a soft-boiled egg, napa cabbage, bok choy, mushrooms, scallions, or extra chile oil. For a more substantial hotpot-style bowl, add cooked dumplings, tofu, or other vegetables and proteins according to preference.