A journey that warms your soul

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In 2002, Chuanxi Bazi operated out of a modest shoplot in Chengdu, China, barely 3000 sq ft-wide.

Today, it has nearly 300 stores nationwide, and is the No#1 Hotpot restaurant in China.

Founded by Master Chef Hu Jianqing, Chuanxi Bazi is recognised as the official “Chinese Hot Pot” brand by the China Cuisine Association (CCA). 

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What began as a dream for a humble man, has now evolved into a dining experience unlike any other.

Perhaps, it is due to the restaurant’s core values that make it so different from the rest — the word “family” lies at the heart of it all.

For Master Chef Hu, everyone who works for the restaurant and all those who dine at the restaurant are like his own family — they always come first.

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And that is assurance that you’ll only find the top-most quality standards for food and service in Chuanxi Bazi, without compromise on the authentic Sichuan Hotpot essence.

Now, bringing you a taste from home, is the first Chuanxi Bazi flagship store overseas, right here in Kuala Lumpur.

手工肉卷The sweetness in the salt

Hu Jianqing was a boy of the mountains. Born in Guang’an, Sichuan, at the foot of Huaying Mountain, Hu chased after a love for the culinary arts, enrolling himself in the prestigious Sichuan Higher Institute of Cuisine — the only culinary college in China at that time. 

Upon graduation, Hu embarked down a most unusual path: he spoke nothing of his educated background but instead chose to work his way up as a kitchen hand, in a bid to learn the ways of the culinary world.

All his peers who had earlier stepped up onto the stove to become masters, however, soon left the field one by one. It was a difficult career path, one that bore little rewards for a whole lot of hard work. 

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But Hu persevered, backed by his family’s encouragement and guidance. His willingness to take on the hardest work —from cleaning fish and chopping vegetables to carrying hot coal with blistered hands — in return for the lowest wages, earned him a great reputation among many seasoned chefs, who were delighted to take such a fine, hardworking young man under their wings.

Hu would go on to head many a restaurant, before overseeing as a consultant to over 20 hotels in the Chinese region.

Today, he is one of the top Master Chefs in China, having since won numerous culinary accolades.

Chuanxi Bazi is currently listed on the Shanghai Equity Exchange, with food standards complying to the ISO 22000 and ISO 9001 food safety management system certifications.

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2002年,【川西坝子】在天府之国——四川成都一家不足3000平方尺的小店开业。
今天,它已成为中国火锅市场的霸主,在全国拥有近300家门店。
由胡建清创立的【川西坝子】,亦正式被中国烹饪协会(CCA)认证为”中国火锅“品牌。
从朴实的逐梦者开始至今,他成功打造独具一格的新饮食体验。【川西坝子】与其它餐饮企业最大的价值区别,在于其以【家】为核心理念。

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胡建清的心里,无论是辛劳的员工还是用餐的新老顾客,他都珍视为自家人——【家人】永远摆在首位。
唯有这里,您可以尽情品尝最地道的四川火锅精髓,还有经过严选的特色菜品和暖心/创新的用户体验,一个都不能少。
现在,【川西坝子】首家海外旗舰店已经入驻马来西亚吉隆坡,诚意为大家烧一锅来自老家的川味。

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胡建清,四川广安人,自小与山野为伴。
本着一股对烹饪艺术的热爱,他积极报考当时国内唯一的烹饪学校——著名的四川烹饪高等专科学校。
毕业后,他毅然选择一条截然不同的起跑线。
他隐藏自己的专业,默默从厨房帮工做起,眼看耳听心感受,边取经边磨刀。
尽管大多比他早入入行的同伴早已晋升为主厨,可惜大伙最终仍敌不过艰辛付出和收入不成正比的现实压力,接二连三迫着离开。
幸运的是,胡建清在家人满满的鼓励和支持下继续努力向梦想迈进。
虽领着最低工资,他仍自愿自发承包厨房最累人的苦活——从清洗鱼货和切菜到用那双磨出水泡的双手搬运火炭,胡建清朴实勤奋的品行在业内建起正面良好的评价,一众经验老道的主厨们甚为欣赏,大家都特别乐意教导这默默耕耘的年轻人。

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除了是多家餐厅的重心人物,胡建清亦是国内超过20家酒店的顾问。
这些年他在饮食界获奖无数,而这一系列殊荣,造就他今天成为国家级顶尖厨师之一。
在食品标准 ISO 22000 和 ISO 9001 符合食品安全管理体系认证下,【川西坝子】于2017年4月21日在上海股权托管交易中心成功挂牌,开创了巴蜀饮食文化的新未来。

Published by amigurumei

A writer/wanderer who loves the whimsical-cute!

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