Toronto Yedao Hainanese Chicken Rice Restaurant Launches “Wenchang Zao Po Cu Hotpot”

Toronto, September 21, 2025 – Shaoren Gou, World Chinese Media — Located on the first floor of Splendid China Mall, Yedao Hainanese Chicken Rice & Hainan Noodles has officially introduced a famous dish from Hainan: Wenchang Zao Po Cu Hotpot. Word quickly spread, drawing food lovers to gather around steaming pots, savoring a rare island delicacy that has now found its place on Toronto’s dining tables.

At the Scene: Tangy Aroma and Bubbling Pots

As the broth began to boil, the surface shimmered golden and translucent, releasing layers of fruity acidity and rice fragrance. Abalone, shrimp, pomfret, squid, clams, oysters, and chicken were added in turn, followed by kelp, enoki mushrooms, cabbage, tofu, and wonton noodles to absorb the essence. Diners moved from tentative first sips to hearty second rounds in minutes—the lively, refreshing acidity instantly awakened the palate. Unlike heavy vinegars, the flavor of Zao Po Cu is light, complex, and uplifting, perfectly enhancing seafood.

Owner’s Perspective: Showcasing Every Corner of Hainan

Tian Chen, General Manager of Yedao Hainanese Chicken Rice Restaurant, President of the Canadian Hainan Business Association, and Vice President of the Ontario Hainan Association, shared the restaurant’s vision during an interview:

“Our restaurant officially opened on August 1, 2023, originally under the name ‘Hainan Noodles.’ On August 1, 2025, our second anniversary, we rebranded to ‘Yedao Hainanese Chicken Rice & Hainan Noodles’ to mark our expansion. We plan to open new branches across the Greater Toronto Area—in Mississauga, Richmond Hill, and Toronto’s Chinatown—and nationally in Montreal, Ottawa, and Vancouver.”

“Our menu has also evolved. At first, we focused mainly on noodle dishes such as Hainan noodles. Now, we offer a wide range of regional specialties: Hainanese Chicken Rice, a long-time bestseller; Hainan Qing Bu Liang dessert; Coconut Chicken; and Chicken-stuffed Pork Tripe Soup. Our aim is to create a ‘one-stop showcase of Hainanese cuisine,’ bringing signature dishes from every county and city onto one table.”

“So far, we’ve introduced dishes like Dongshan Goat from Wanning, Braised Pork Rice from Danzhou, and today’s new highlight—Zao Po Cu Hotpot from Wenchang. We’ve long offered White Bamboo Shoots from Baisha, with dishes like Braised Pork Belly with Bamboo Shoots remaining popular. We plan to gradually add Lingshui Sour Rice Noodles, Banqiao Rice Noodles from Sanya, and Jiaji Duck from Qionghai, depending on ingredient sourcing. Customers can already enjoy Ding’an Zongzi, Qionghai-style Qing Bu Liang, and Hou’an Noodles from Wanning. Step by step, we will build the most comprehensive menu of Hainanese cuisine in Canada.”

Tian Chen, General Manager of Yedao Hainanese Chicken Rice Restaurant。

Spotlight Dish: Wenchang Zao Po Cu Hotpot

The soul of the hotpot lies in its broth—fermented from rice lees left over from winemaking. Golden and tangy, the flavor is unlike any other: neither as heavy as aged vinegar, nor as sharp as pure acetic acid, but layered, lively, and refreshing.

Taste Experience: Sharp acidity opens the appetite, Hainan yellow lantern chili brings a gentle heat, and the lingering sweetness of fermentation balances it all.

Seafood Pairing: Oysters burst with juice, squid turns crisp and bouncy in seconds, shrimp sweeten as their shells redden, and seaweed soaks up the broth for a perfect finish.

Unique Terroir: The fermentation process depends on Wenchang’s subtropical climate and natural microflora, making the authentic flavor hard to replicate outside Hainan.

Known locally as “Women’s Vinegar,” Zao Po Cu is prized for its digestive and beautifying benefits. What began as a humble seaside snack is now a scaled industry: in 2024, production in Wenchang reached 1,660 tons with a value of nearly 30 million yuan, and by 2030 the industry is projected to reach 5 billion yuan.

A Culinary Map of Hainan on One Menu

To complement Zao Po Cu Hotpot, Yedao offers ten additional Hainan classics:

Wenchang Chicken: The crown jewel of Hainan’s four famous dishes, best enjoyed poached with a ginger–calamansi dipping sauce.

Qing Bu Liang Dessert: A coconut-milk-based tropical treat with mung beans, sago, taro balls, and more.

Braised Pork Belly with Bamboo Shoots: Pork belly and dried shoots simmered together for a fragrant balance.

Dongshan Goat: Grass-fed, tender, and rich, braised with soy sauce and rock sugar.

Hainan Fried Rice Noodles: Stir-fried over high heat with shrimp, beef, and egg.

Hou’an Noodles (Soup Rice Noodles): Smooth rice noodles in clear, flavorful broth with cilantro and white pepper.

Hainan Savory Rice Noodles: Topped with crispy dried shredded pork, peanuts, and pickled vegetables.

Steamed Pork Belly Rice: Crispy pork belly inverted over fragrant rice, paired with vegetables and pickles.

Braised Pork Rice from Danzhou: Slow-cooked pork trotters with rich gravy and soft rice.

Hainanese Chicken Rice: Wenchang chicken with golden chicken-oil rice and assorted dipping sauces, beloved worldwide.

Wenchang Chicken

Qing Bu Liang Dessert

Braised Pork Belly with Bamboo Shoots

Dongshan Goat

Hainan Fried Rice Noodles

Hou’an Noodles (Soup Rice Noodles)

Hainan Savory Rice Noodles

Steamed Pork Belly Rice

Braised Pork Rice from Danzhou

Hainanese Chicken Rice

Conclusion: Hainan Flavors Arrive in Toronto

From the fishing villages of Wenchang to the dining tables of Toronto, Zao Po Cu Hotpot has traveled across oceans. Once a dish that could only be truly savored in Hainan’s unique climate and terroir, it now steams and bubbles in the multicultural heart of Canada.

This launch is more than just a new menu item—it is the extension of Hainan’s culinary heritage. For the immigrant community and curious diners alike, the pot of tangy, spicy, and savory broth offers both the warmth of shared meals and the taste of cultural pride carried across the seas.