How to make Sichuan Hot Pot

Why cooks start here

Sichuan Hot Pot is cooked the way Chongqing cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Sichuan Hot Pot, with its roots deeply planted in Chongqing's culinary landscape, is a dish that thrives on communal dining and generous flavors. Traditionally enjoyed during colder months, this home-cooked version reflects the Chongqing way—where salt is judged by hand and fat is embraced wholeheartedly. It's a dish that brings people together, with each ingredient serving as a reminder of its vibrant birthplace. The experience is a sensory delight, with the fiery broth enveloping thinly sliced beef, soft tofu, crisp napa cabbage, and slippery glass noodles. Each bite is a harmonious blend of heat and richness, heightened by a subtle sesame oil dip. The table becomes a canvas of textures and tastes, each diner painting their own culinary masterpiece.