In 1980, in Chongqing's Ciqikou, the Shuai family's old stove began crafting a legacy.

Master Shuai pioneered the "Three Simmerings and Nine Brewings" beef tallow recipe, paired with the ancestral Nine-Square Grid technique, creating a hotpot known for its rich, layered flavors.

The second-generation heir brought this tradition to New York, where the aroma of Chongqing hotpot became a nostalgic symbol for many. Now, he heads to the Lion City, launching "Lead General" hotpot in May 2025, blending century-old techniques with Southeast Asian influences. From Ciqikou to Manhattan, and now to Singapore, "Lead General" aims to share the essence of Chinese hotpot with the world. With a copper pot and a blend of spices, we embark on a journey to let the world savor the timeless flavors of China.