The first Red Pepper restaurant opened in Shanghai in 1998 and has maintained a very good reputation for 20 years, serving a variety of Sichuan dishes in addition to hot pot.

There are nearly 30 kinds of red pepper pot bottoms, including red pot, mushroom soup pot, beautiful frog fish head pot, yellow and spicy tench pot, tomato pot and fat intestine pot, which is the most abundant hot pot restaurant in Shanghai. Its red pot is divided into clear oil red pot, butter red pot and pepper red pot, most of the seasonings used come from Chaotian pepper and Maowen pepper in Sichuan and Chongqing, and the amount of pepper, chili, spices and oil is fine, and the bottom of each pot of the same kind is basically the same taste. In terms of ingredients, red pepper directly cooperates with a number of food production bases in Sichuan, and all the ingredients are airlifted from the local area, striving for all dishes to be fresh and authentic. Whether it is the bottom of the pot or the hot dish, the production of red pepper is very stable.

Among the dozens of pot bases with a wide variety, Jiugongge butter all-red pot is the first choice for hot pot lovers. The cartoon bear butter cubes made in the restaurant look cute, and when the stock is added, the smell of the hot pot becomes more and more mellow as the bear melts. The nine-square grid is the most common pot base in traditional Sichuan-Chongqing hot pot, and the design of the nine grids makes it more convenient to scald dishes: the center "hot grid" has the highest temperature, and you can put in goose intestines, hairy belly, waist slices and other crispy and tender foods, which are cooked when hot; The fire power of the cross grid is slightly lower, and the food put in is mainly a variety of meats, meatballs and vegetarian dishes, and it is cooked slowly over medium heat; The temperature of the lattice at the very edge is low, which is perfect for soft dishes such as duck blood, brain flower, and tofu, which are cooked to taste. Red pepper is divided into three types according to the spiciness: master, master, and palace, and customers can choose according to their taste.

Fresh yellow beef is made of fresh beef from the air, the meat is smooth after marinating and then scalding, and the softness and hardness are moderate, and each piece of beef is cut into relatively large pieces, which tastes very thick. Ecological pork belly is just the opposite of beef, cut into thin slices, each slice is a standard three-line meat, fat and thin, only need to be sandwiched in the hot bar for about 10 seconds to eat. Wulong noodles are often called "hot pot noodles" in Sichuan and Chongqing, which is a relatively common dish, but it is relatively rare in Shanghai hot pot restaurants. The quality of the red pepper dishes is very good, and there is basically no lack of freshness, in addition to hot pot, the restaurant also serves dry pot and Sichuan cuisine, and the production is also stable.

Red Chili currently has 6 branches in Shanghai, and several stores have different decoration themes, ranging from traditional Chinese style to Jiangnan elegant style, and the decoration of each store is more luxurious and full of style. The dining area of the restaurant is large, divided into a hot pot area and a Sichuan cuisine area with a screen, the space between tables is wide, and most of the seats are sofas or sofa chairs, which is more comfortable for dining. Red pepper's service staff are well-trained, everyone is warm and thoughtful, from the customer into the door there are reception staff to lead the seat, ordering, serving, refilling, soup, help scalding are active and timely, the service level is commendable.