Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpot is a communal affair, so people usually gather around the pot while socializing and adding the ingredients into it. As its name suggests, the dish was invented in Sichuan at the beginning of the 20th century. Originally, fisherman and port workers from the region could not afford regular cuts of meat, so they used offal, which was cooked in a spicy broth in order to disguise its pungent aromas. Over time, the dish evolved and became extremely popular throughout China and in the United States of America, due to the addition of fragrant spices and other flavorful ingredients such as ginger, garlic, cinnamon, and Sichuan bean paste. Although the dish is consumed throughout the year, it is most popular during winter because it warms the body and improves circulation.
Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented in a small restaurant called Chen Xingsheng in Chengdu back in 1862, while the name of the dish comes from the lady cook who created it. Namely, the word mapo is an abbreviation which can be translated as pockermarked grandma, referring to the woman's appearance. The numbing spiciness and hotness of the dish come from Sichuan peppercorns, chili oil, and doubanjiang, a broad bean paste, whereas additional ingredients include wine rice, soy sauce, ginger, garlic, a garnish of chopped green onions, and optionally, starch, which is used as a thickener. Once cooked, mapo doufu will have a spicy top oil layer which serves to preserve the heat of the dish. Steamed white rice is the perfect accompaniment to this dish, but mapo doufu can also be eaten on its own.
Paomo, a specialty of the Shaanxi cuisine, is a stew consisting of steamed and leavened bread (mó) that is soaked in a simple mutton soup and typically eaten in the city of Xi'an. The invention of the dish is often ascribed to the Song Emperor Zhao Kuangyin, while the name of the stew, when translated from Chinese, reveals its main feature: soaked bread. Additions commonly include rice noodles and chopped greens, while a side of pickled garlic and sweet chili paste has a principal role in elevating the flavors of the dish. Depending on the type of meat used, there are two variations; yangrou paomo made with lamb, and niurou paomo made with beef. Traditionally, in restaurants, you will be asked first to chop up or tear the bread which is then taken back to the kitchen where the cook will assemble the stew and bring it back to you complete and served with condiments. The city of Xi'an is filled with specialized paomo restaurants, predominantly in the city's Muslim Quarter.
Máoxuèwàng is a spicy Sichuan hotpot-style dish made with a mix of meats, offal, and vegetables cooked in a deep, crimson broth flavored with chili, Sichuan peppercorn, and bean paste. The name roughly means “boiled blood and tripe in chili soup,” reflecting its use of duck or pig blood curd and a variety of ingredients simmered together in one bowl. It comes from Chongqing, in the heart of the Sichuan region, where the cuisine is defined by bold heat, complex layers of spice, and an emphasis on texture. The dish began as a humble street food, prepared by workers and boatmen along the Yangtze River who used inexpensive cuts of meat and animal offal to create a rich, hearty meal. The broth’s base of chili and bean paste served not only to add flavor but also to preserve and mask the strong taste of organ meats. Over time, cooks began refining the dish, balancing the ratio of chilies, oil, and spices, and adding blood curd for a smooth, custard-like texture that complemented the chewiness of tripe and the tenderness of meat slices. In later years, máoxuèwàng moved from local eateries to restaurants across China, becoming a staple of Sichuan hot dishes known for their heat and depth. Preparation begins by simmering a broth made with Sichuan bean paste (doubanjiang), dried chilies, and Sichuan peppercorn in generous amounts of oil to release aroma and color. Garlic, ginger, and fermented black beans are added for complexity. Once the base is rich and fragrant, sliced beef, duck blood curd, beef tripe, and other ingredients such as luncheon meat, tofu skin, or bean sprouts are blanched and layered in a large bowl. The boiling chili broth is then poured over the ingredients, cooking them instantly. The dish is finished with a scattering of dried chilies, peppercorn, garlic, and scallions, followed by a final pour of sizzling hot oil that releases the spices’ aroma into the air. The result is a dish that is vivid in appearance and layered in taste, numbing, spicy, and aromatic all at once. Máoxuèwàng is served as a large communal dish, usually placed at the center of the table and shared with others. It is eaten hot, often accompanied by plain rice or steamed buns that absorb the spicy broth. Cold side dishes such as cucumber salad or marinated black fungus are commonly served alongside to contrast its intensity.
Chuànchuànxiāng is a hotpot-style street food from Chengdu in Sichuan province, where skewered meats, vegetables, and tofu are cooked in a boiling broth infused with chili, Sichuan peppercorns, and other spices. The practice of eating skewered food in Sichuan developed alongside the rise of hotpot culture, which emphasized communal dining and richly seasoned broths. Street vendors adapted this idea by preparing ingredients on bamboo skewers, which made them easier to handle, cook, and portion. Chuànchuànxiāng grew popular in Chengdu during the late twentieth century as night markets expanded and locals sought inexpensive, flavorful food that could be enjoyed socially. The skewers allowed diners to sample many different items without committing to large portions, and the variety of broths ensured that each stall offered its own character. Preparation begins with bamboo skewers threaded with ingredients such as beef slices, chicken, lotus root, potato, mushrooms, tofu skin, and leafy greens. These skewers are cooked in a pot of broth seasoned with doubanjiang, dried chilies, Sichuan peppercorns, garlic, ginger, and other spices. Some stalls serve the skewers directly in the pot of broth placed on the table, while others remove the cooked skewers and serve them in small bowls with additional dipping sauces. Payment is often based on the number of skewers consumed, with different colors or designs on the sticks indicating price categories. Today, chuànchuànxiāng is eaten throughout Chengdu and other cities in Sichuan, found in night markets, small restaurants, and specialized stalls. It is especially popular with younger crowds who enjoy its social atmosphere and wide range of flavors.
Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a medley of aromatic spices, over low heat until the flavors meld harmoniously. This slow-cooking method ensures the beef becomes succulent, absorbing the essence of the accompanying components. Dun niurou is particularly favored during colder months, offering warmth and comfort. Its versatility allows for regional variations across China, with local spices and ingredients adding unique twists to this classic stew.
Chóngqìng huǒguō is a hotpot dish from Chongqing, famous for its intensely spicy broth filled with chilies, Sichuan peppercorns, and beef tallow. Unlike milder hotpots found elsewhere in China, this version is built around bold seasonings and oily broths designed to coat every ingredient with heat and fragrance. Its origins can be traced to the river port culture of Chongqing in the late nineteenth and early twentieth centuries. Dock workers and boatmen needed inexpensive, hearty meals that could be shared, and hotpot made with offal and simple ingredients simmered in chili-laden broth offered both sustenance and warmth. Over time, the dish moved from street stalls to specialized restaurants, where it gained refinements but retained its working-class roots. The growth of Chongqing as a major urban center helped popularize the dish nationwide, and it later spread internationally as Chinese regional cuisines gained recognition. Preparation begins with making the broth base, which typically contains beef tallow, large amounts of dried red chilies, Sichuan peppercorns, doubanjiang, ginger, and garlic. The pot is placed at the center of the table on a burner, where it simmers continuously. Diners select raw ingredients to cook in the broth, ranging from thinly sliced beef, lamb, and fish to vegetables, mushrooms, tofu, and even offal. The cooked items are dipped into individual sauces before eating, with sesame oil, garlic, and fermented bean curd among the common condiments. The experience is interactive, with everyone gathered around the bubbling pot, cooking and eating at their own pace. Chóngqìng huǒguō is eaten widely in its home city, where hotpot restaurants are among the most popular dining establishments. It has also spread across China and abroad, often serving as an introduction to Chongqing’s food culture. The dish is typically paired with cold side dishes such as cucumber salad or pickled vegetables to balance the richness, and beer or chilled soft drinks are commonly chosen to temper the heat. For many, it is not just a meal but a social gathering, combining flavor, heat, and conversation in equal measure.
Jiāngmǔ yā is a duck dish from Fujian in southeastern China, most closely associated with the Fuzhou area, where ginger-based preparations are widely used in home cooking and small eateries. It is made by simmering duck with large quantities of smashed or sliced ginger, producing a broth that is aromatic, warming, and lightly spicy. The dish developed in regions where duck farming and ginger cultivation were both common, and cooks relied on ginger to counteract the strong aroma of local duck breeds while creating a soup suitable for cooler seasons and household meals that required simple, reliable ingredients. Over time, the method of pairing duck with ginger became a defining feature of certain Fujian stews, especially in inland villages where duck was raised year-round and ginger was harvested in significant quantities. Preparation begins with chopping duck into bone-in pieces, blanching them briefly to remove impurities, and sautéing the pieces with dense amounts of ginger until fragrant. Water or a light broth is added, and the mixture is simmered until the duck becomes tender and the broth gains depth from both the fat and the ginger. Some families add rice wine to enhance the aroma or include goji berries for a mild sweet note, but the core profile centers on duck, ginger, and a clear, steady simmer that integrates the flavors. The broth takes on a slightly golden appearance, and the ginger softens but retains enough firmness to be eaten by those who enjoy its sharpness. A notable feature is the reliance on mature ginger rather than young ginger; its stronger heat and fibrous texture withstand the long simmering time and shape the final taste of the broth. Jiāngmǔ yā is eaten at home, in small Fujianese restaurants, and in some banquet settings during cooler months. It is commonly served with rice, steamed greens, light pickles, or plain noodles that absorb the ginger-infused broth. It pairs well with mild teas such as oolong or jasmine, and in some households it is eaten with a small amount of rice wine that complements the warmth contributed by the ginger.
This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.
Cháoshàn niúròu huǒguō is a beef hot pot originating from the Chaoshan region. Unlike many hot pots in China that rely heavily on spicy broths or complex seasonings, this version focuses on showcasing the natural flavor and texture of beef, prepared from carefully selected cuts and cooked at the table in a clear, light stock. Its development is closely tied to the region’s deep-rooted beef culture. Chaoshan cuisine, part of the larger Teochew culinary tradition, places high value on ingredient purity, and beef was historically considered a special ingredient reserved for festive occasions and communal gatherings. As hot pot culture became popular across China, the Chaoshan approach evolved separately from Sichuan’s fiery broths or northern lamb-based styles, emphasizing instead a clean presentation that highlighted the quality of the meat itself. Preparation begins with meticulous butchering: a single carcass may yield dozens of distinct cuts, each prized for its particular texture, marbling, or flavor. These cuts are thinly sliced by hand just before cooking to preserve their integrity and tenderness. The broth, typically made from beef bones and aromatics simmered for hours, remains light and clear, serving as a medium rather than a dominant flavor. At the table, diners cook the beef slices briefly in the gently bubbling broth, timing each cut according to its ideal doneness. Meatballs, tendons, tripe, and other offal are also common additions, reflecting a nose-to-tail philosophy. Dipping sauces are simple but crucial, often featuring Chaoshan shacha sauce, a savory condiment made from soybean oil, garlic, dried shrimp, and spices, along with raw egg, soy sauce, or vinegar. A distinctive element of this hot pot is the level of precision and attention given to beef texture. Cuts are classified and served separately rather than mixed, allowing diners to experience the nuanced differences in tenderness, chew, and juiciness between them. This attention to detail has elevated Cháoshàn niúròu huǒguō beyond a casual meal to a respected culinary art form in the region. It is most often eaten communally, especially in colder months or at family gatherings, and is popular both in Chaoshan households and specialized restaurants throughout Guangdong and in Teochew communities abroad. It pairs well with light vegetable sides, tofu, or pickled condiments, and is sometimes followed by a simple soup made from the enriched broth to conclude the meal.
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