Chongqing cuisine right in the heart of Paris!

Gi Gong Bao from Chongqing

There is no authentic Chinese food in Paris - only a curious amalgam of Chinese, Thai and Vietnamese cuisine, so I was told.   Either the experts have been looking in the wrong places, or I got really lucky, I had the pleasure of tasting the famous Chongqing 'chicken hotpot' in an obscure little eatery in the 9th arrondissement. I have to admit that I have never had it before in Hong Kong but my Shanghainese friend vouched for its authenticity. The poussin was tender, flavourful and not overly spicy. Stock was then added to the pot in which vegetables, tofu, vermicelli and sliced beef were cooked at your own pace.

Chinese fondue - the longer the soup is simmered, the spicier it gets.

Regional cuisine from Chongqing has become so popular in Shanghai in recent years that there is an entire street serving dishes of this sort. We had a lovely chat with the Shanghainese chef and his wife from Guangdong who warmly introduced us to this wonderful dish.  I feel blessed that in a round about way, I am exposed a different kind of Chinese cuisine that Hong Kong as a city of culinary delights has yet to embrace.