Chinese hotpot (火锅) is one of the most social, immersive and delicious eating experiences in China — and one of the most confusing for first-timers. The concept is simple: a pot of boiling broth at the centre of the table, raw ingredients to cook in it, and dipping sauces to finish. But the choices — broth type, ingredients, cooking times, dipping sauce combinations — are overwhelming at first. This guide walks you through every step, from choosing your broth to eating like a local.
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What are the different types of Chinese hotpot broth?
The broth is the soul of the hotpot — and the choice sets the character of your entire meal.
Sichuan / Chongqing Spicy Broth (麻辣锅底) The most famous hotpot style. A deep red broth of chilli oil, dried chillies, Sichuan peppercorns, doubanjiang (fermented chilli bean paste) and various aromatics. The Sichuan peppercorns produce the characteristic “má” (麻) — a mouth-numbing, tingling sensation unlike anything else. Heat levels vary by restaurant from mild to genuinely challenging.
Clear/Mild Broth (清汤锅底) A light, gentle broth of chicken, pork or mushroom stock. No spice. Good for showcasing the natural flavours of delicate ingredients (seafood, thinly sliced lamb, tofu). Often chosen as one side of a split pot.
Split Pot (鸳鸯锅 — Yuanyang Pot) The most popular option at Sichuan-style hotpot restaurants: the pot is divided in two — spicy broth on one side, clear broth on the other. Perfect for groups with mixed spice tolerance.
Tomato Broth (番茄锅底) A lighter, slightly tangy tomato-based broth. More approachable than the spicy option, naturally sweet and slightly acidic. Popular with those who want flavour without heat.
Mushroom Broth (菌菇锅底) Deep, earthy, umami-rich broth of various Chinese mushrooms. Vegetarian-friendly base. Popular in Yunnan-style hotpot.
What ingredients should I order at a hotpot restaurant?
Hotpot ingredients fall into four main categories:
Meat (肉类) — the centrepiece:
- Thinly sliced beef (涮牛肉) — the classic. Paper-thin slices that cook in 10–20 seconds in boiling broth
- Thinly sliced lamb (涮羊肉) — slightly stronger flavour, 10–20 seconds
- Pork belly (五花肉) — richer, 1–2 minutes
- Beef tripe (毛肚) — a Chongqing hotpot speciality, crunchy texture, 5–10 seconds
- Duck intestine (鸭肠) — another Chongqing classic, very quick cooking time, squeaky texture
Vegetables & tofu (蔬菜豆腐):
- Lotus root slices (莲藕) — crunchy even after cooking, 2–3 minutes
- Enoki mushrooms (金针菇) — delicate, 30 seconds
- Baby spinach (菠菜) or water spinach (空心菜) — wilts quickly, 20–30 seconds
- Silken tofu (嫩豆腐) — gentle, absorbs broth flavour, 1–2 minutes
- Firm tofu (豆腐) or tofu puffs (豆腐泡) — 2–3 minutes
Noodles & carbs (面食淀粉):
- Glass noodles (粉丝) — vermicelli-style, 1–2 minutes
- Rice cakes (年糕) — chewy, excellent in spicy broth, 3–4 minutes
- Potato slices (土豆片) — 3–5 minutes
Seafood (海鲜):
- Shrimp (虾) — 1–2 minutes until pink
- Fish fillets (鱼片) — delicate, 30–60 seconds
- Fish balls and meat balls (鱼丸/肉丸) — 2–3 minutes
How do I make a hotpot dipping sauce?
The dipping sauce station (调料区) is usually self-service at the entrance or side of the restaurant. The options are extensive — here are two classic combinations:
Sesame-based dip (麻酱蘸料 — classic Beijing/Northern style): Sesame paste base + a little soy sauce + fermented tofu (腐乳) + chilli oil + a little vinegar + chopped coriander and spring onion. Creamy, nutty and rich.
Oil-based dip (油碟 — classic Chongqing style): Sesame oil base + minced garlic + oyster sauce + a little salt. Clean, fragrant, lets the broth flavour shine through. The traditional Chongqing way to eat hotpot.
The tourist-friendly approach: Start with sesame paste and soy sauce, add small amounts of chilli oil and garlic, then adjust to taste. Most restaurants have staff who will help you build a sauce if you ask (or use Google Translate to ask for their recommendation).
What are the etiquette rules at a Chinese hotpot restaurant?
Hotpot is inherently communal and relatively informal, but a few etiquette points make the experience smoother:
- Use the communal chopsticks (公筷) provided for putting raw ingredients into the pot — not your own eating chopsticks. Most restaurants provide separate tongs or long chopsticks for this.
- Don’t cook everything at once. Raw meat in the broth needs space to circulate. Add a few pieces at a time.
- Pay attention to cooking times. Overcooked thinly sliced beef is sad. Undercooked pork is a health issue. Ask the staff for guidance if unsure.
- The last person to arrive at the table is sometimes expected to manage the pot (adding broth when low, adjusting heat) — but this is informal, not a strict rule.
- Ordering rounds: In Chinese hotpot culture, you order initial ingredients and then order more as you need them — don’t feel pressure to order everything at once.
- Finishing: Unlike a standard restaurant, leaving food in the pot at the end is normal — you ordered too much, not too little, which is the hospitable way to host.
How do you eat Chinese hotpot?
Choose your broth (spicy, clear or split), order raw ingredients from the menu, cook them briefly in the boiling broth (cooking times vary: 10 seconds for thinly sliced beef, 2–3 minutes for vegetables), then dip in your sauce before eating. The communal, slow pace is part of the experience — a hotpot meal typically takes 1.5–2.5 hours.
What is the difference between Sichuan and Chongqing hotpot?
Both are variations of the spicy hotpot tradition from the same region. Sichuan hotpot (成都风格) typically uses vegetable oil as the base and has a slightly more balanced spice profile. Chongqing hotpot uses beef tallow (牛油) as the base, producing a richer, more intensely flavoured and more pungent broth. Chongqing style is generally considered the original and more traditional form.
Is hotpot vegetarian-friendly?
Yes — many hotpot restaurants offer vegetarian-friendly broth options (mushroom, tomato, clear) and a wide variety of vegetable, tofu and mushroom ingredients. Specify “wǒ chī sù” (我吃素 — I’m vegetarian) and ask for a vegetarian broth base. Be aware that some broths may use meat-based stock even if labelled “clear.”
