The acclaimed Chinese restaurant Hutong, known for its striking harbor views, has unveiled a seasonal culinary journey titled “Qian Jiao Bai Wei – The Essence of Heat.” Running through January 18, 2026, across all global locations, this limited-time menu celebrates the rich, fiery flavors of Northern Chinese gastronomy, spotlighting traditional dishes elevated by five distinct house-made chili sauces derived from indigenous Northern Chinese chili varieties.

The launch offers diners a chance to experience the nuances of la (spiciness) and ma (numbness), foundational elements of the region’s cooking. Hutong’s chefs developed five bespoke sauces, each imparting a unique profile, from mild warmth to intensely smoky heat, specifically for this menu.

Exploring the Spectrum of Heat

The “Qian Jiao Bai Wei” experience begins with appetizers balancing heat and fresh flavor. The Crispy Eggplant with Nutty Almond Sauce offers a subtle, comforting warmth, while the King Crab with Yunnan Pepper and Kumquat Chili Sauce delivers a vibrant citrus-and-spice interplay. This starter showcases the aromatic qualities of regional green line chillies, which provide a sharp counterpoint to the richness of the Alaskan King crab meat.

The menu’s main courses demonstrate sophisticated use of premium ingredients paired with potent Northern Chinese chiles:

• Flaming A5 Japanese Wagyu Beef with Roasted Sichuan Erjingtiao Chili: This dish is a decadent blend of high-grade Wagyu and the aromatic, smoky character of the celebrated Sichuan Erjingtiao chili.
• Wok-Tossed Lobster with Guntur Chillies: Enhanced with Hutong’s distinctive signature chili oil, the lobster is enriched by umami flavors from fermented black beans and crunchy garlic bits, making for an exceptionally savory experience.

Signature Sauces and Culinary Takeaways

While three of the specialty chili sauces created for the “Qian Jiao Bai Wei” menu are exclusive to the dine-in experience, Hutong offers two popular condiments for home cooks: the Hutong Signature Chili Sauce and Hutong Peppercorn Oil.

The signature chili sauce boasts a significant kick, crafted with aromatic ghost peppers and layered with accents of dried seafood, providing a multifaceted depth of flavor suitable for nearly any preparation. Conversely, the peppercorn oil, made with premier Sichuan green peppercorns, imparts the characteristic tongue-numbing sensation (ma) essential in Sichuan and Northern Chinese cooking, allowing home chefs to elevate simple meals. The sauces are freshly made daily and priced at $200 each.

To provide a necessary contrast to the intense heat, the menu also features non-alcoholic palate cleansers. The Red Lantern is a sparkling Da Hung Pao tea infused with ginger, lemon, and a hint of Sichuan peppercorn zest. Alternatively, the Spicy Ginger Lemon Soda transforms a classic drink with additions of ginger, chili, and peppercorns for a stimulating finish.

With its focus on ingredient quality and complex flavor layering, Hutong’s new menu provides a comprehensive exploration of Northern Chinese spicy cuisine, highlighting the intricate role that chiles play beyond simple heat. The global availability of the menu ensures that chili enthusiasts worldwide can partake in this limited-time culinary venture.