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.