Zhou Fengchun, born in turbulent times, witnessed widespread poverty and hunger. Inspired by culinary books in 1919, he resolved to warm people with hot meals. After years of experimentation, he developed the early form of hot pot. Every harsh winter, he set up pots to help the poor, earning widespread renown for his kindness.

While the Zhou family’s silk business flourished, Zhou Fengchun stayed true to his original aspiration and opened a restaurant on North Shuwa Third Street in Chengdu. His wife, Zhou Bu-shi, greeted guests warmly and was affectionately called “Laoma” (mother) by customers. This warm title became the origin of the brand name, full of warmth and trust.

Today, under the leadership of third-generation successor Zhou Zhengdong, Rongcheng Laoma innovates and upgrades while upholding “Authentic Seasonings, Original Flavors”. In the GMP Class 10,000 clean workshop, more than 40 spices are precisely proportioned and simmered at constant temperature, creating the unique flavors of “Crimson River” and “White Lotus”. The bronze pots that once warmed the streets have now become ambassadors of Sichuan flavor, spreading their aroma across the globe.

From a street charity to a global fragrance, Rongcheng Laoma embodies warmth in spiciness and stays true to its roots while innovating. As a Sichuan Time-Honored Brand and inheritor of intangible cultural heritage skills, it carries on a century of inheritance with enduring warmth.