Nationally acclaimed hotpot enterprise Peijie Chongqing Hotpot has committed to making 25% of its protein-based dishes plant-based by 2026, becoming China’s first major hotpot chain to establish a comprehensive plant-based protein target.

The commitment from Peijie, which operates over 30 restaurants across major Chinese cities, including Chongqing, Shanghai, Shenzhen, Guangzhou, Beijing, and Hangzhou, represents a significant shift in China’s traditional dining sector. Since 2013, the brand has built its reputation as the “queue-worthy king of old-school hot pot.”

Balancing Tradition with Innovation

“We firmly believe the charm of authentic Chongqing hot pot lies in preserving its signature flavors and upholding quality standards,” said Yan Dongsheng, Managing Director at Peijie Chongqing Hotpot. “Tradition and innovation are not mutually exclusive. We aim to preserve the soul of our spicy, savory, and aromatic flavors while creating a lighter, more creative hotpot experience aligned with contemporary health values.”

The brand’s signature “Chongqing Intangible Cultural Heritage Black Sesame Tofu Pudding” exemplifies this approach, combining traditional heritage ingredients with contemporary health concepts.

Meeting Consumer Demand

Research commissioned by Lever China reveals that nearly 90% of Chinese consumers recognize plant-based meals as healthier alternatives, while over 85% actively seek expanded plant-based options when dining out.

The restaurant chain plans to expand its plant-based offerings through strategic development of high-protein dishes featuring premium soy products, specialty mushrooms, and innovative plant-based proteins drawn from culturally significant ingredients.

“We commend Peijie Chongqing Hotpot for establishing clear plant-based protein objectives and driving meaningful product optimization,” said Wenjia Fan, Sustainability Program Manager at Lever China, the Shanghai-based consultancy that partnered with the company in developing this initiative. “Their commitment to ingredient excellence and nutritional innovation, alongside their understanding of sustainability imperatives, sets a powerful example.”

As China’s first hotpot chain to establish comprehensive plant-based protein targets, Peijie’s initiative is expected to inspire additional brands to embrace similar commitments, advancing the sector toward healthier, lower-carbon operations while proving that sustainable innovation and culinary tradition can successfully coexist.