Chengdu's Fiery Hot Pot: A Culinary Adventure

Chengdu hot pot, also known as Sichuan hot pot, is a popular dish in Chengdu, China. It is a boiling dish of spicy broth, placed in the centre of the table, accompanied by raw meat and vegetables that are cooked in the broth. The broth is typically made from either pork or beef and packed with Sichuan peppers, chillies, and red chilli oil. However, there are also non-spicy broth options available, such as tomato or mushroom broth. The level of spiciness can be adjusted to suit individual preferences, ranging from simple spicy to moderate, with three or four kinds of spices.

Chengdu hot pot is known for its rich and spicy flavour, and it is considered a social event best shared with a group of people. It is said to be the spirit of Sichuanese cuisine and is a must-try when visiting Chengdu.

Chengdu hot pot's history and ingredients

Chengdu hot pot, also known as Sichuan hot pot, is a popular dish in Chengdu, China, and is considered a representative of Sichuan cuisine. It is believed that the dish originated in Mongolia over 1,000 years ago and eventually spread throughout mainland China.

History

The hot pot is thought to have been introduced to Sichuan by boatmen on the Yangtze River in Luzhou. During their rest breaks, the boatmen would boil beef offal and tripe in a marinade on a mud oven, providing a convenient and warming meal. This method of cooking was eventually adopted by restaurants, with the mud oven being replaced by a copper pot, which is still used in some traditional Chengdu hot pot restaurants.

During the Qing dynasty, hot pot became popular among emperors, including the Qianlong Emperor, who was very fond of the dish, and Empress Dowager Cixi, who especially enjoyed it during the winter season.

Ingredients

Chengdu hot pot is characterised by its spicy, numbing broth, typically made with a beef or pork-based stock, spiced oil, chilli peppers, and Sichuan peppers. Other spices such as star anise, cardamom pods, and Chinese 5 spice may also be added. The broth is served in a large pot placed in the centre of the table, accompanied by an array of raw ingredients such as meat and vegetables, which are cooked in the simmering broth.

In addition to the spicy broth, some restaurants also offer non-spicy or clear broth options, such as tomato, mushroom, or Mongolian hot pot.

A variety of raw ingredients can be cooked in the hot pot, including meat, seafood, tofu, and vegetables. Common ingredients include beef rolls, blood curds, tripes, shrimp, fish, tofu, green vegetables, and mushrooms. The raw ingredients are typically sliced thinly so that they cook quickly and consistently in the broth.

To enhance the flavour of the cooked ingredients, various dipping sauces are offered, such as youdie, a mixture of sesame oil, oyster sauce, vinegar, garlic, spring onions, and coriander. Another option is gandie, or 'dry plate', which consists of dry seasonings like ground peanuts, Sichuan peppercorns, and chilli powder.

Broths and their varieties

Chengdu hot pot is all about the broth, which can make or break the meal. There are several types of broths to choose from, including spicy and non-spicy options. Here is a detailed look at the different varieties of broths available:

Traditional Oily and Spicy Broth

This is the classic Chengdu hot pot broth, made with either pork or beef and packed with plenty of Sichuan peppers, chillies, and red chilli oil. This broth has a distinctive Mala flavour, which is a combination of numbness in the mouth and spiciness, characteristic of Sichuan cuisine. The level of spiciness can vary from minimal (weila) to medium (zhongla) or maximum (chaola). This broth is not for the faint-hearted, especially those who cannot handle spicy food.

Yuanyangguo (Half Spicy and Half Clear Broth)

This broth is recommended for first-time eaters of Chengdu hot pot. It comes in a divided pot, with one half containing the spicy broth and the other half containing a clear, non-spicy broth. This option allows diners to adjust the level of spiciness to their preference and provides a backup option if the chillies become too overwhelming. The yin-yang presentation of this broth also makes for an appealing visual experience.

Tomato Hot Pot

The tomato hot pot is a less spicy option, resembling a big pot of spicy tomato soup. It is a good choice for those who want to enjoy the flavours of Chengdu hot pot without the intense heat. However, it may not be available in all restaurants.

Mushroom Hot Pot

The mushroom hot pot is a non-spicy broth made from mushroom stock. It is an excellent alternative for diners who prefer a milder hot pot experience without the spiciness of the traditional broth. Like the tomato hot pot, it may not be available in all establishments.

Mongolian Hot Pot

The Mongolian hot pot is another non-spicy option, made with lamb stock and other Chinese herbs. This broth provides a different flavour profile compared to the other options and is suitable for those seeking a spicy-free hot pot experience.

Homemade Broth

For those who want to make their own Chengdu hot pot broth at home, there are recipes available for both spicy and mild versions. The spicy broth typically includes beef tallow, dried chilli peppers, Sichuan pepper, aromatics like scallions and garlic, and spices like star anise and cinnamon. The mild broth can be made with chicken, beef, or pork stock, along with aromatics and vegetables like scallions, shiitake mushrooms, and Chinese dates.

Side dishes and how to choose them

Chengdu hot pot is a highly interactive and social meal. It involves a simmering pot of broth placed at the centre of the table, surrounded by raw ingredients such as thinly sliced meats, vegetables, seafood, tofu, and noodles. The diners cook the ingredients in the broth and dip them in various sauces.

The menu of side dishes is quite overwhelming, and most restaurants offer a long list of meat, noodles, and vegetables. The rule of thumb is to order three side dishes per person, so dining with a group of friends ensures a wide selection of side dishes for the hot pot. If you are unsure, you can always ask the waiters for their recommendations.

• Dried vegetable stalks such as broccoli and cauliflower
• If you are feeling adventurous, you can try top-rated organs and innards such as thousand-layer cow stomach, duck intestines, or chicken gizzards
• Meatballs
• Shrimp dumplings
• Bamboo shoots
• Potatoes (added last due to their starchy nature and effect on the pot)
• Leafy greens such as spinach and Chinese cabbage
• Mushrooms
• Tofu and tofu skin

For those who don't eat meat, there are vegetarian options available, such as:

• Fried firm tofu squares
• Watercress
• Pea shoots
• Whole mushrooms
• Napa cabbage
• Bean sprouts
• Bok Choy
• Egg noodles
• Rice vermicelli
• Rice cake
• Sweet potatoes

Seasoning and dipping sauces

The most popular dipping sauce is called "youdie", which consists of sesame oil combined with oyster sauce, vinegar, garlic, spring onions, and coriander. You can adjust the quantities of these ingredients according to your taste.

If the thought of adding more oil to your food after cooking it in a vat of chilli oil is unappealing, you can opt for "gandie", which translates to "dry plate". This consists of dry seasonings like ground peanuts, Sichuan peppercorns, and chilli powder. You can add more or less chilli powder to taste, and oyster sauce to temper the spice.

For those who want to create their own dipping sauce, there are a variety of ingredients you can use. These include Chinese black vinegar or rice vinegar, sesame paste or peanut butter, chilli oil, soy sauce, cilantro, scallions, and garlic.

How to enjoy Chengdu hot pot

Chengdu hot pot, or Sichuan hot pot, is a popular dish in Chengdu, China. It is a social event, best enjoyed with a group of friends. Here is a guide on how to enjoy this delicious, spicy treat:

Choose a Restaurant

Select a local restaurant that serves Chengdu hot pot. There are many options, from high-end restaurants with live entertainment to those with a more ancient Chinese style.

Select Your Broth

The broth is key to the flavour of Chengdu hot pot. You can choose from a variety of spicy and non-spicy options. The traditional oily and spicy broth is made from either pork or beef, with Sichuan peppers, chilies, and red chili oil. If you are not a fan of spice, you can opt for a non-spicy broth, such as tomato or mushroom. Some restaurants even offer dual-flavour pots with both spicy and non-spicy broths.

Order Side Dishes

Each person should order at least three side dishes. These are fresh and raw, and thinly sliced so they cook quickly in the broth. Options include various meats, offal, vegetables, tofu, and noodles.

Seasonings

Your choice of seasoning is as important as the broth. The most popular is called 'youdie', a dip made with sesame oil, oyster sauce, vinegar, garlic, spring onions, and coriander. If you prefer a drier seasoning, you can opt for 'gandie', which consists of dry seasonings like ground peanuts, Sichuan peppercorns, or chili powder.

Cook and Enjoy

Let the broth boil before cooking your meat and vegetables. Ensure they are well-cooked before eating. It is suggested that you take your food from the middle of the pot, where the bubbles set the oil aside, to lessen your oil intake. Dip your cooked food into your chosen seasoning, and enjoy! Remember to order cold drinks to cool the heat—local beer or soda are popular choices.

Chengdu hot pot is an interactive, fun, and spicy dining experience. It is a great way to enjoy a variety of foods and socialise with friends.

Frequently asked questions