Hot pot is less a recipe than a gathering, and in Sichuan it is practically a religion. A pot of bubbling, chile-red broth sits at the center of the table while everyone cooks their own thin slices of meat and vegetables, dipping each bite into a sesame sauce. The longer the meal goes, the deeper the broth gets, and the more it tastes of everything that has passed through it, which is why it is the meal for birthdays, reunions, and any excuse to keep everyone at one table.
A bubbling pot that turns dinner into a party
The broth builds its fire from doubanjiang, dried chilies, and peppercorns, so the first bites taste bold and the last bites taste seriously spicy. That is the point: hot pot is meant to be lingered over, with cold beer and long conversations. This home version uses a rich chicken stock base, which is easier than a from-scratch bone broth and just as comforting.
Craving more? Explore all Sichuan Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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