About Sanku Maots'ai
Sanku Maots'ai is a Chinese restaurant chain specialising in maocai, the Sichuan dish of ingredients cooked in spiced broth, founded in 2008 in Chengdu. Its official website presents it as the first standardised chain brand in its category, which turned a traditional Sichuan street food into a globally scalable dining experience, backed by its own 22,000-square-metre smart factory built with an investment of RMB 200 million.
The menu revolves around signature broths and flavours such as spicy hot pot, traditional hot pot with beef fat, classic Sichuan flavour, sweet and sour tomato broth, mushroom broth and herbal bone soup, plus dishes such as poached chicken with chilli oil. The franchise model offers centralised supply of sauces and ingredients, cold-chain logistics, fast training with no chef required, and full-cycle opening and local marketing support.
The brand reports thousands of stores opened in more than twenty countries and regions, with a presence across Europe, the Americas, Asia and Oceania, serving hundreds of millions of customers a year. For the restaurant and food services sector, Sanku Maots'ai illustrates the internationalisation of Chinese regional cuisine through standardisation, its own supply chain and structured franchising.
The menu revolves around signature broths and flavours such as spicy hot pot, traditional hot pot with beef fat, classic Sichuan flavour, sweet and sour tomato broth, mushroom broth and herbal bone soup, plus dishes such as poached chicken with chilli oil. The franchise model offers centralised supply of sauces and ingredients, cold-chain logistics, fast training with no chef required, and full-cycle opening and local marketing support.
The brand reports thousands of stores opened in more than twenty countries and regions, with a presence across Europe, the Americas, Asia and Oceania, serving hundreds of millions of customers a year. For the restaurant and food services sector, Sanku Maots'ai illustrates the internationalisation of Chinese regional cuisine through standardisation, its own supply chain and structured franchising.