Hot Pot has been a long-adored event in China and our garden celebrates this tradition in a way that looks forward to celebrating Chongqing’s future as a three-dimensional magic city.
A quarter of global carbon emissions come from food production. Although 830 million people are undernourished around the world, up to 30% of food is lost or wasted. Under such circumstances, Hot Pot is a rather smart and eco-friendly food. Hot Pot turns food material that are usually wasted, such as animal organs, into delicious and nutritious meal, reducing food waste and resulting greenhouse emissions from all sectors. Hot Pot is also adaptive to changing climate as it will still be delicious if food supply and diet structure changes in the future.
MSP’s design for the Hot Pot Master Garden at the Upper Yangtze River City Flower Art Expo Master Garden consists of nine rooms that represent nine common ingredients in the Chongqing Hot Pot: duck intestine, yellow throat, chili pepper, Sichuan pepper, butter, blood curd, garlic, spices, and enoki mushroom. Each room is designed to be an immersive experience, being able to inhabit that hot pot and soak in its colors, texture and fragrances.
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