Hotpot

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Sichuan Hotpot — Broths, How to Order, Sauce Bar, Etiquette & First-Timer Tips | Masons Au Pair

Sichuan Hotpot — Broths, How to Order, Sauce Bar, Etiquette & First-Timer Tips

Hotpot (火锅 huǒguō) is Chengdu’s favorite group meal: a bubbling pot in the center, plates of meats/veggies around, and your own dipping sauce. It’s social, spicy (if you like), and surprisingly easy once you know the flow.

Choose Your Broth (底料 dǐliào)

Classic Options

  • Málà 红锅 — spicy, often with beef tallow; deep chili–peppercorn flavor.
  • Yuānyāng 鸳鸯锅 — “half-half”: one spicy side + one clear/tomato/mushroom side.
  • Tomato 番茄锅 — sweet–savory, great for beginners/kids.
  • Mushroom 菌汤锅 — fragrant, light, umami-rich.
  • Clear 清汤锅 — mild stock for sensitive stomachs.

Spice Levels (say at ordering)

  • 不要辣 — no spicy.
  • 微辣 / 少辣 / 中辣 / 特辣 — mild / less / medium / extra spicy.
  • Ask for 植物油底 (vegetable-oil base) if you avoid beef tallow.

First time? Choose Yuānyāng to taste both worlds.

How to Order (Step by Step)

  1. Pick broth (size + spice). Many shops use a tablet/QR to order.
  2. Choose plates by category:
    • Meats: beef/lamb slices 牛羊肉片, pork 肉片, meatballs 丸子, duck/duck blood 鸭血.
    • Offal (local favorites): tripe 毛肚, duck intestine 鸭肠.
    • Seafood: shrimp 虾, fish 鱼片, squid 鱿鱼.
    • Tofu & beans: frozen tofu 冻豆腐, tofu skin 豆皮.
    • Veg: potato 土豆, lotus root 藕片, winter melon 冬瓜, mushrooms 菌菇, cabbage 大白菜, spinach 菠菜.
    • Starch: sweet-potato noodles 红薯粉, hand-cut noodles 宽面.
  3. Sauce bar (调料台): build your bowl—see tips below.
  4. Order drinks (plum juice 酸梅汤 is a classic cooler).

Dipping Sauce (调料 tiáoliào) — What to Mix

Chengdu “Sesame-Oil” Style

  • Sesame oil + minced garlic base.
  • Add: cilantro 香菜, chive flower 韭花酱, fermented tofu 腐乳 (½ tsp), soy sauce, pinch of sugar.
  • Finish with a splash of broth for warmth.

Nutty “Sesame-Paste” Style

  • Sesame paste (芝麻酱) thinned with a little broth.
  • Add soy sauce, black vinegar, chili oil 红油, peanuts/peanut crumbs.
  • Adjust salt/acid with soy/vinegar.

Allergic? Label your bowl and avoid shared ladles touching peanuts/sesame.

How Long to Cook? (Quick Guide)

Flash Dips

  • Beef/lamb slices: 10–20 sec
  • Leafy greens: 10–30 sec
  • Tripe (毛肚): 8–12 sec (crisp-tender)

Medium

  • Shrimp/fish slices: 1–2 min
  • Tofu skin/noodles: 1–3 min
  • Mushrooms: 2–4 min

Longer

  • Potato/lotus root: 4–7 min
  • Frozen tofu/duck blood: 3–5 min
  • Meatballs: until float + firm

Use the skimmers/baskets provided; set a mini “parking spot” on the edge so items don’t vanish.

Etiquette & Safety

Shared Table Etiquette

  • Use serving tongs for raw items; eat with your own chopsticks.
  • Keep the ladle handles clean and facing out.
  • Don’t double-dip; bring cooked food to your sauce bowl first.
  • Yuanyang: reserve the non-spicy side for kids/low-spice friends.

Allergens & Wellness

  • Common allergens: sesame, peanuts, soy, gluten (soy sauce, noodles).
  • Ask for vegetable-oil base if avoiding beef tallow.
  • Hydrate between bites; order non-spicy broth if sensitive.

Budget & Student Tips

  • Pricing is usually per plate or per person + broth fee; share plates to sample more.
  • Look for weekday lunch promos or “all-you-can-eat” deals (含自助调料, includes sauce bar).
  • Ask for an apron (围裙) and a phone cover—many places offer them for free.

Useful Mandarin (EN ↔ ZH ↔ Pinyin)

  • Hotpot — 火锅 — huǒguō
  • Yuanyang pot — 鸳鸯锅 — yuānyāng guō
  • Spicy broth — 红锅 — hóngguō
  • Clear broth — 清汤锅 — qīngtāng guō
  • No spicy — 不要辣 — bú yào là
  • Mild/Medium/Extra — 微辣/中辣/特辣 — wēilà/zhōnglà/tèlà
  • Vegetable oil base — 植物油底 — zhíwù yóu dǐ
  • Sesame oil — 香油 — xiāngyóu
  • Sauce bar — 调料台 — tiáoliào tái
  • Tripe — 毛肚 — máodǔ
  • Lotus root — 藕片 — ǒu piàn
  • Plum juice — 酸梅汤 — suānméitāng

FAQ — Hotpot

Is everything super spicy?
No—choose Yuanyang or tomato/mushroom/clear broths. You can also say 少辣/微辣.

Vegetarian possible?
Yes—load up on veggies, tofu, mushrooms, noodles; ask for 植物油底 and avoid meat broths.

How do I avoid cross-contamination?
Use serving tools for raw food, your own chopsticks for eating, and separate plates for raw vs cooked.

What if it’s too oily?
Fish items from the broth, let excess drip, and use a lighter sauce (soy + vinegar + garlic).

First-Timer Checklist

  1. Pick Yuanyang pot; set mild on spicy side.
  2. Order a mix: 1–2 meats, 2–3 veg, tofu, 1 starch, 1 green.
  3. Build sauce: sesame oil + garlic + cilantro (add chive flower/fermented tofu if you like).
  4. Mind cook times and use serving tongs for raw items.
  5. Cool down with plum juice; ask for aprons/phone covers.

Hotpot Nights, Made Easy

Join Masons Au Pair dinners to learn ordering, sauces, and local etiquette the friendly way—so your first Chengdu hotpot is spicy, social, and stress-free.

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