Ultimate Guide to Sichuan Hotpot – Recipes, Ingredients, and Where to Eat in Chengdu
Sichuan hotpot is more than a meal; it is a communal ceremony built around numb-and-spicy flavors, rapid-fire conversation, and the constant clink of tiny sauce bowls. In this guide you will learn the history of the dish, how to build two classic broths (red and clear), what proteins and vegetables locals insist on, and where to taste the best versions in Chengdu.
A Very Short History
Hotpot first appeared in Chongqing dockyards during the late Qing Dynasty. Riverboat workers simmered off-cuts in a clay pot filled with chile oil to mask strong flavors. The technique migrated upriver to Chengdu, where it evolved into the numbing, fragrant style we know today.
Choosing Your Broth
Red Broth (Mala)
Base: beef tallow, Doubanjiang chile bean paste, Sichuan peppercorns, ginger, garlic.
Ratio: 40 percent tallow to 60 percent oil keeps the soup emulsified and glossy.
Spice Level: 60 000–80 000 Scoville; dial it down by adding more beef stock.
Clear Broth (Yuanyang)
Base: old hen, Yunnan ham, daikon, goji berries.
Purpose: gives spice-averse diners a safe zone on the same table.
Shopping List for Four People
Proteins
400 g thin-sliced beef shoulder (frozen 30 minutes for easy shaving)
300 g lamb belly roll
200 g fresh pig brain (blanch 10 seconds to firm)
12 large river prawns, deveined
Vegetables & Fungi
Starches
Building the Dipping Sauce Bar
Set out small bowls and let guests mix:
Step-by-Step Home Setup
a. Place a portable induction burner in the center of the table; heat to 180 °C.
b. Divide a yuanyang pot insert; ladle red broth on one side, clear on the other.
c. Arrange raw items on platters clockwise by cooking time: leafy greens first, thick meats last.
d. Cook each item 10–90 seconds; fish out with a wire ladle to avoid over-boiling.
Five Must-Try Hotpot Restaurants in Chengdu
Xiaolongkan (春熙路 flagship): opens late, theatrical noodle dance.
Shu JiuXiang (宽窄巷子): private booths, adjustable spice levels.
DaMiao (太古里): elegant lacquer tables, premium wagyu.
Yuke: reservations essential, offers single-person mini pots.
BaShu Dazhaimen: live Sichuan opera between courses.
Practical Tips for First-Timers
Drink room-temperature soy milk rather than ice water; it tames heat faster.
Wear a cotton apron; chile oil stains are stubborn.
Ask for “xiao la” if you want 30 percent less spice without losing flavor.
