Sichuan Spicy Hot Pot (麻辣火鍋)

by Yi on February 26, 2012 · 82 comments

Post image for Sichuan Spicy Hot Pot (麻辣火鍋)

This is Part II of the Hot Pot Series. Here are the other posts in this series:

Part I – Introduction to Chinese Hot Pot
Part III – Clear Soup Hot Pot
Part IV – Quick and Easy Sichuan Spicy Hot Pot

In Part I of this Hot Pot Series, I talked about the origin and culture of this traditional Chinese communal meal. Today, I’d like to introduce you to my favorite type of hot pot: the famous Sichuan (Szechuan)Spicy Hot Pot.

As the name suggested, Sichuan hot pot was originated from Sichuan Province which is known for its appetite for spicy food. This mouth-burning and tongue-numbing hot pot has been gaining enormous amount of attention in recent years in the States. With Sichuan hot pot restaurants springing up in New York City, I figure I’d first give a brief history of this new sensation.

The commonly accepted theory traces the Sichuan Hot Pot back to early 20 century. At the time, the port workers and fishermen worked and lived along the Yangtze River could not afford to eat the regular cuts of meat so they figured out a way to cook cheap meats and offal by boiling them in a pot of extremely spicy broth. The use of spicy broth was first intended to disguise the faulty taste from the offal. However after some modification and addition of fragrant spices, this one pot meal became a popular dish in Sichuan region.

After years of continuous development, the Sichuan Hot Pot today is much more refined and no longer a meal for the lower-class. Although offal still remains as classic hot pot ingredients, high quality meats and seafood ingredients are also common on the menu. The modern hot pot has been shape into a progressive meal that starts with sliced meat, offal, and seafood followed by vegetables and ends with noodles.

Sichuan Spicy Hot Pot Recipe

As I mentioned in part I of the series, eating hot pot is a slow and interactive meal. You poach your raw ingredients in the boiling broth and at the same time engage in a conversation with your friends and family. To that reason I prefer to prepare the meal at home.

For a quick hot pot at home, I only include a handful of my favorite ingredients to save some prep time and avoid too much leftover. I like to do a combination of red meat, meat ball, fish, squid, mushrooms, and green vegetables.  You can find a list of common ingredients in my hot pot introduction article.

Sichuan Spicy Hot Pot Recipe

There are pre-made mix packages you can buy at Asian grocery stores (use it if you really can’t do it from scratch) but I like to make my own spicy broth from scratch according to my own taste. I know it might sound crazy but it’s really not that bad plus you can do thing in bulk for multiple uses. Here are some of the ingredients and condiments needed to make the Sichuan spicy hot pot broth:

To start, make a pot of beef or chicken or pork stock. Chop the spicy bean paste, soaked chili, ginger, garlic, and black beans.

Sichuan Spicy Hot Pot Recipe

To make the aged-spicy paste (老油 ), stir fried the chopped ingredients with oil in low heat. Add the rest of the dry spices and continue to cook in low heat until fragrant.

Sichuan Spicy Hot Pot Recipe

Combine the aged-spicy paste and stock and bring to boil. Add more ginger, chili, and salt to taste. Transfer to a serving pot.

Sichuan Spicy Hot Pot Recipe

This is my special peanut butter sesame dipping sauce. It uses peanut butter, sesame paste and a few other condiments. It goes well with all hot pot ingredients.

Sichuan Spicy Hot Pot Recipe

If in case you are curious about the broth on the non-spicy side, it’s made of tea tree mushroom and broth. Similar to this recipe here.

Chinese Hot Pot Equipment

The most common hot pot setup requires two pieces of equipment:

1) A single-burner tabletop stove powered by butane is normally used to serve the boiling pot.  Make sure to choose a portable single- burner that can adjust the output.

2) Although any stainless steel pot can be used to serve the hot pot, I normally use a special pot with a divider in the middle so I can serve half spicy half non-spicy (known as 鸳鸯 in Chinese).

Alternatively, you can also go for an all-in-one electric setup, but I find this system lack of heat output (perhaps just the one system I have used)

On Eating the Hot Pot

Here is a quick demonstration on how to hot pot a piece of raw squid: pick up the squid with your chopsticks –> submerge it in the boiling broth for about 30 seconds -> remove from the broth and eat with your dipping sauce. For ingredients that take longer to cook, you can just let them boil for however it is needed. Just make sure someone else doesn’t take your food :)

Sichuan Spicy Hot Pot Recipe

Sichuan Spicy Hot Pot

Rating: 51

Prep Time: 30 hours

Cook Time: 3 hours

Serving Size: 4-6

Ingredients

    For Aged-spicy paste (adjust to your own spiciness)
  • 3 tbsp Sichuan Spicy Bean Paste
  • 5 Dried chili, soaked until soft.
  • 1 tbsp Chinese Black Bean
  • 4 slice Ginger, 4 glove Garlic
  • ½ cup Cooking Wine
  • 1tbsp Rock Sugar
  • Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 sand ginger, 1 piece cinnamon stick, 3 slice liquorice, and 1 tbsp fennel seeds
  • For the stock
  • 2 lb Beef or Pork or Chicken bones.
  • 3 slice Ginger
  • 2 Scallion
  • 3 Bay leaf
  • 1 gallon water

Instructions

  1. Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Broil and simmer for 3 hours. Can be made in advance.
  2. The aged spicy paste is the soul of Sichuan hot pot (and is guarded by restaurant owners as top secret but today you’ll get it for free ?). I recommend making this in advance. To make the aged-spicy paste: chop the Sichuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat. This is your aged-spicy taste and can be made in advance.
  3. Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
  4. To make the special peanut butter sesame dipping sauce, combine the peanut butter, sesame paste, and fermented bean curd. Mix into a paste. Add oyster sauce, sugar, chopped chive flower and mix well.

Notes

The recipe is for half of a 12 inch special pot. Adjust the amount accordingly.

http://yireservation.com/recipes/sichuan-spicy-hot-pot/

Just in case you are curious about how the authentic spicy hot pot looks like in my hometown Chongqing…..

Sichuan Spicy Hot Pot Recipe Image taken from www.dianping.com

Enjoy hot-poting!

{ 75 comments… read them below or add one }

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6 Elee July 14, 2014 at 5:33 pm

I can’t wait to try this! I went to my local Chinese grocery store but no one had a clue what I was taking about when I asked about sand ginger and black cardamon. I was able to find the black cardamon and showed her. She knew it by the Chinese writing, but I had no luck with the sand ginger :(. The lady kept giving me ginger. I tried to look it up to see the Chinese name but I had no luck. Do you happen to know it?

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7 Yi July 20, 2014 at 9:49 pm

Hi Elee, sorry for getting back to you late. The Chinese name is 沙薑 or 山柰. Here is a link to additional information: http://en.wikipedia.org/wiki/Kaempferia_galanga

Please let me know if this helps.

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8 Nina June 17, 2014 at 7:02 pm

Hello,
I spent 2 weeks in China in 2008 adopting my son. He is from the province of Chongqing. We had wonderful hotpot there & I’d love to try your recipe. I live in southern CA, but I have no idea where to purchase the ingredients. Are they common to Asian markets, or is there an online market where I could order?
Thanks,
Nina

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9 Yi June 18, 2014 at 10:27 pm

Hi Nina, thanks for checking out my blog! Yes you should be able to find most of the spices and condiments in your local Chinese supermarket especially at big chains. I hope you get to make this!!

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10 Donna G June 3, 2014 at 1:36 pm

Wow fantastic detailed tasty recipe and clear instructions. Success in making my hot pot… and will make again and again. All the way from Northern Ireland. .. keep up the great work and thanks so much for sharing: -)

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11 Yi June 3, 2014 at 9:27 pm

Hello Donna, thanks for visiting my blog. I am so happy to hear that you love the hot pot recipe! Hope you’ll find some other recipes on this site interesting to you as well. Thanks again!

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12 Mosaik May 13, 2014 at 11:29 am

Well, first of all thank you for sharing that recipe. Unfortunately, i’ve got problems getting hold of sand ginger here in Germany. Any recommendations for a more “common” subsitute, or is that particular spice substantial to the flavour?

All the best!

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13 Yi May 15, 2014 at 5:04 am

Hi Mosaik, sorry for the delay. Unfortunately there is no real substitute to the sand ginger as it’s kind of unique. I’d suggest you skip sand ginger and use additional regular ginger anise star to make up the flavor. I hope this helps! Thanks for visiting!

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16 Cindi March 9, 2014 at 11:59 pm

Hi Yi, any recommendations for your fav Sichuan restaurants in NYC and if you do, any fav dishes to order?

Thank you so much your recipe, it’s 1am and I can’t sleep thinking about where to gather the ingredients to try it tomorrow LOL. I just had sichuan hotspot at Famous Sichuan on Pell St in Chinatown and it was so yummy!!! What kind of fish fillet do you use? Chilli fish is popular in Sichuan restuarants, but I think they use baking soda mayb to expand the fish.

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17 Yi March 10, 2014 at 5:01 pm

Hello Cindi, thanks for visiting my blog. It’s been sometime since I ate at a Sichuan restaurant here in NYC but some of my favorite Sichuan restaurants are Legend and Szechuan Gourmet. However please take my suggestions with a grain of salt as my last visit to both of these two restaurants were almost one year ago. If you have the means to travel to Flushing, Queens, I do have a few other recommendations. Especially on restaurants specializing in hotpot.
For chili fish, a lot of the restaurants use carp fillet but when make it at home I use either cod or sole fillets. Both fish are tender and delicious with the chili sauce.
I hope this helps and please let me know if you have any other questions :)

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18 Anonymous March 9, 2014 at 4:45 am

hi

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19 Jace January 31, 2014 at 3:49 am

stumbled across this recipe and i got sent back to china… thanks so much for throwing this up for me, i’ve been looking for this recipe for ages! a few questions though… where can i find “sand ginger”? Is the licorice, the same sort of licorice they sell in coins (the sticky black stuff)? And finally, the sichuan spicy bean paste. is that the stuff they sell with chili and fermented beans in it?

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20 Yi February 1, 2014 at 12:31 am

Hello Jace, thanks for checking out the hotpot recipe! I am actually hosting a hotpot party tomorrow woohoo!! Now onto your questions. 1) the sand ginger is also known as Kaempferia galanga . I’ve mentioned the sand ginger with a picture in this recipe. 2) yes the spicy bean past i the spicy chili bean paste which is very common in Sichuan, China. I hope this helps and please feel free to let me know if you have any other questions. Thanks again for visiting!

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21 Lin December 22, 2013 at 10:44 am

Hi Yi,
This is my first time visiting your blog . I was trying to find the Chinese
hot pot recipe and found you. Last night we had a Christmas party at
our home and I also first time cooked hot pot. But everybody loves the hot
pot so much, they said it was even better than restaurants out there. Thanks
you so much for your recipe.

Reply

22 Yi December 22, 2013 at 12:04 pm

Hi Lin, first of all thank you very much for the feedback. I am so happy to hear that you an d your party loved this hot pot. And I think it’s such a great idea to serve hot pot during holiday season! Thanks again for your comment and I hope to see you around!

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23 luke farrell October 29, 2013 at 1:14 pm

Hi there,
it looks like your recipe is the most authentic because you are a local chonqing person. I was there and had my first mala hot pot experience in a chain restaurant there, it might not have been the best restaurant but for me it was heaven. I had brains as one of the ingredients and it was soft and buttery and all that delicious heat and mala flavour, wow wow wow! We all went back to that place a few times. Now here comes my questions. of the types of chilli used in chongqing hotpot over chengdu hotpot, i heard people prefer an even spicier one from yunnan called xiao mi jiao over chao tian jiao is this true? I have seen two types of sichuan pepper also one is green and sort of in bunches and one is red/pink what is used in chongqing hotpot? Also isnt lard more commonly used in hotpot? Is sand ginger the same as dried galangal or dried kencur? Is there an even spicier recipe that you are all talking about that is the one I am after, my experience was with a hot and numbing huo guo. I hope you can help :-) im very keen to make as authentic as possible Chongqing hotpot here in the UK.

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24 Yi October 29, 2013 at 8:52 pm

hi Luke, first of all thank you for visiting my blog. i am really impressed by how much you know about sichuan food. You probably know more about spicy hot pot than any average non-cooking chongqing local:) Anyway, back to cooking. Regarding the types of chilli to use, there has always been debates. For me, I use a combination of a few dried chilies and fresh chilies I can get my hands on here in NYC. If you have the luxury of sourcing xiao mi jao, do use it because it is truly spicy. In terms of sichuan peppercorn, I always prefer the green variety as it has this awesome aroma i can’t even describe. Also use a lot of green sichuan peppercorn to distinguish this from chengdu hot pot! Sand ginger is the dried kencur. In terms of oil/fat, the classic chongqing hot pot (lao huo guo) uses rendered beef fat as the sole source of fat. It is rich and delicious but no longer fits the modern health-conscious crowd. The new trend is to reduce the fat but use more vegetable oil. I hope this helps answer some of your questions and feel free to drop me a line if you have more questions. Please do let me know how it came out if you got to make this in UK :)

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25 Ame May 22, 2013 at 11:48 pm

Hi, glad to come across your website and this wonderful hot pot recipe. Do you have mala xiangguo recipe? I tried it shanghai and love it so much, but couldn’t find the recipe or at least on English website. Is it a Sichuan food or Beijing food by the way? Thanks.

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26 Yi May 23, 2013 at 8:39 pm

Hi Ame, thanks for checking out the hot pot recipe. Mala Xiangguo is a popular stir fried dish across all regions of China in recent years. Judging by the name of the dish, I believe it is a Sichuan dish as mala stands for chili spicy and sichuan peppercorn spicy. I will post a recipe sometime soon when get of my current crazy schedule. Thanks

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27 Mazzel July 12, 2013 at 9:23 am

Hey!

Can you please check your crazy schedule again?? I’m also dying for some mala xiangguo…!!

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28 Yi July 16, 2013 at 10:43 pm

hi Mazzel, sorry it took me a while to get back on blogging but i am going to resume this week. Will let you know when the mala xiangguo is posted. Thanks again for following up.

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29 Hannah August 23, 2013 at 1:13 am

Hi Yi! I love your site and this hot pot recipe. Made it on a camping trip in the middle of the australian bush. Please let me know when you have a mala xiangguo recipe up. Its one of my favourites. Thanks heaps, Hannah

30 jessica October 8, 2013 at 1:28 am

yes, the male xiangguo is really nice. i think it uses a lot of the ingredients from your hotpot as you can taste it when they fry it, problem is that chefs get lazy and you dont get the fragrance from the xiangguo, it should not be just insanely hot. so i am hoping to cook this dish at home. chicken xiangguo in crystal jade hotpot in zhong shan mall is quite good but again same problem, quality is inconsistent. you drizzle the sauce over steaming rice … heavenly! so yes please, can you experiment on xiangguo and let us know … ppppplllllllleeeeeeeaaaassssseeeeee….

31 Victor April 3, 2013 at 3:50 am

Hi Yi,

Thanks for this wonderful & easy to understand recipe. Was craving for 麻辣火锅 & came across your post while searching for the soup base. Couldn’t find ready made paste over at the super mart here so I got all the raw ingredients & start to cook from scratch. Without this recipe, I think I would not be able to get it done. Now that am done with it, gonna enjoy my 麻辣火锅 with my parents tonight!! THANKS!!!

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32 Yi April 3, 2013 at 5:57 pm

Hello Victor, first of all thank you for being a fan of spicy hot pot!! I know a lot of people can’t understand the concept of hot pot especially the super spicy version! I am glad that you were able to make the base following the recipe. Please let me know how you liked it!
Yi

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33 Scott March 30, 2013 at 12:45 pm

Ah… I miss real Chinese food! After living in china for 2 years it’s really difficult to eat the American style Chinese food. My wife and I, who’s from Henan province, can’t wait to make this. The hot pot we had in Chongqing is definitely one of my favorite things to eat. Thank you so much :D If you have a Suan Cai Yu recipe please share it!

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34 Yi March 30, 2013 at 10:47 pm

Hello Scott, thank you for checking out my blog. I am so happy to hear that you love Chongqing hot pot! I actually just had Henan food recently here in NYC. I absolutely loved it! My friends and I sampled several kinds good noodles, appetizers, and Chinese stewed pork burger. Everything was delicious! Yes I make Susan Cai Yu at home and will definitely post a recipe shortly. Thanks again for dropping by!

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35 Rae March 26, 2013 at 8:02 pm

Hi Yi! I hope it’s not too late to join in this discussion, but I am trying to find out what the difference is, if any, between Sichuan/Chengdu hot pot and Chongqing hot pot. I think your expertise and experience could enlighten me!

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36 Yi March 27, 2013 at 10:32 pm

hello Rae, it’s never too late to join the chat. In fact your question is so brilliant that I can probably write a 2 page paper on it. And I am quite surprised that this question comes from someone that’s of Sichuan origin.

Without going into the cultural history, the main difference between hot pot in Chongqing and hot pot in Chengdu is that the former one is even more spicy and heavily spiced than the latter. In general, you’ll find more Sichuan peppercorns and dry chili in the Chongqing hot pot than that of Chengdu. Another difference is in terms of presentation. Chongqing hot pot is very straightforward with little thoughts in presentation. On the other hand, hot pot in Chengdu might come with more thoughtful presentation and even better service.

I am curious to hear about your hot pot story. What’s your experience with Sichuan/Chongqing hot pot?

Yi

Since I am from Chongqing I am naturally biased towards the Chongqing style but I also enjoy the Chingdu style a lot.

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37 Xinyi January 4, 2013 at 12:09 am

Hi Yi how are you? I would like to know, what’s the recipe for the non spicy broth. Thanks =)

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38 Yi January 4, 2013 at 10:35 pm

Hi Xingyi, i will post the clear both shortly (before the winter ends for sure). Thanks for stopping by.

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39 Xinyi January 7, 2013 at 8:24 pm

thanks for the answer, I’ll waiting for it =)

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40 Tanping January 27, 2013 at 6:50 am

Me too! looking forward :)

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41 Yi February 18, 2013 at 12:31 pm

Hi Tanping and Xingyi, I have posted the clear soup hot pot recipe. Please check it out!

42 Granny L. December 6, 2012 at 8:46 pm

Thank you so much for posting this. I have had a very nice young man from China in my college classes the last two semesters. I noticed he was quiet and maybe shy so I started talking to him. I found out that he is homesick and really misses the food. The mom and grandma in me kicked in and I started looking for something that might cheer him up and I think this might help. He is from Sichuan so I hope this is what he has been missing. Thanks again!

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43 Yi December 6, 2012 at 10:30 pm

Hello Granny L., that’s very kind of you. When I first arrived the States I was in the same position. I missed the real Chinese food so bad I started to learn how to cook. I hope this recipe is helpful to the man from your college. Thanks for stopping by :)

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44 Tim November 10, 2012 at 3:45 am

Hi Yi,

After a tip from my collegue about Hot Pot I went Googling for a good recipe. Some didn’t. Look right, but yours caught my eye.,yesterday I made the recipe, and we loved it! Sometimes you just hit a spicy bit, and it was fun to see their faces then :) overall it’s a good spice level, even for us Dutchies, who tnd to not eat spicy at all!

Thanks again for the recipe, will go explore the rest of your site now.

Tim.

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45 Yi November 11, 2012 at 2:35 pm

Hi Tim, i am glad that you liked the recipe. I know spich hotpot is not for everybody but i am happy to hear that you and your guests enjoyed that hard kick! Please enjoy exploring the rest of the site!

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46 June August 2, 2012 at 12:03 pm

How to make the special peanut butter sesame dipping sauce? I always think that is the key for hot pot but can never replicate the taste in the restaurant.

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47 Yi August 2, 2012 at 9:42 pm

Hi June, you are right, the dipping sauce is the key to a good hotpot experience. Here is a quick recipe for the peanut butter sesame sauce:
1 combine 1tbsp of peanut butter, 2 tbsp of sesame paste, and 1 block of fermented bean curd (腐乳)
2 mix the ingredients while adding water to the mixture gradually until the sauce becomes smooth and creamy
3 mix in 1 tsp of sugar and top with some chopped cilantro

hope this helps :)

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48 Ron Andersen July 10, 2012 at 12:10 pm

Thank you so much for your Hot Pot recipe. I can hardly wait to try your recipe for home made Sichuan stock. I do have a question. When I host a hot pot, chop stick-to mouth-to soup-to mouth is perfectly acceptably to the Asian guests, but not so much to the others. Is this a safe practice? I have search the web for an answer. Many say it is fine with close family and friends. But it seems to me that germs can be passed by friends and family just as much as with others. I would reallt appreciate an answer based in science. Can you help?

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49 Yi July 10, 2012 at 8:35 pm

Hi Ron, thanks for checking out the hot pot post. I’ve been eating hot pot for as long as I can remember and I have rarely gotten sick (if i was sick it was probably due to over consumption). The consensus is that the gems will not survive the boiling stock. However, if your guest still don’t comfortable about sharing the pot you can use a pair of communal chopsticks to distribute the food so the personal chopsticks will never touch the stock. Even better, get these wire skimmers so everyone can cook without cross-contaminating. Hope this helps.

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50 Michael May 16, 2012 at 2:09 pm

I was wondering if you could reuse the broth after using it? Freeze it possibly?

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51 Yi May 17, 2012 at 6:59 am

Hello Michael, to answer your question, yes you could reuse the broth. I normally reuse it once or twice after my initial use. Before you store it in the freezer, just filter the broth through a mesh drainer to remove the solids (you can keep all the spices though). Then bring the broth to boil and cool it down. Then you can good to go. Hope this helps.

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52 Anita May 9, 2012 at 4:55 am

Thanks for the great recipe. What kind of wine should I use and can you recommend a brand for the wine?

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53 Yi May 9, 2012 at 6:38 am

Hey Anita thanks for the question. I’d say any Chinese cooking wine would work. The brand I normally use is called Shaoxing Wine and it looks like this. Help it helps please let me know if you have any other questions. Thanks.

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54 Anita May 10, 2012 at 6:06 am

Thanks for the reply, I really appreciate it. I’ll check my local asian grocery to see if they have it. I love your blog, thanks for sharing your recipes.

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55 Yi May 10, 2012 at 9:20 pm

you are very welcome. I am glad that you like this blog.

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56 Dot Schwartz April 16, 2012 at 6:27 pm

I had my first hot pot in Chengdu over 10 years ago, since then I have off and on searched for a recipe, none being correct, your recipe looks just right. One thing I remember was after removing your morsel from the hot pot, dipping it in the hot chili type sauce the next step was to drip it in a powdered spice mix which made it even hotter followed by bottle after bottle of peanut milk. Do you have the recipe for the powdered spice mix? Thank you so much this recipe has made my day. D. Schwartz

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57 Yi April 16, 2012 at 9:12 pm

Hi Dot Schwartz, thanks for checking out my recipe. I am glad that you lile the authentic hotpot from Chengdu! It’s hard to find authentic Sichuan hotpot outside of Sichuan and NYC is no except so I have to do it by myself.
Regarding the dry dipping mix, I’ve had a few times with hotpot derevative dishes such as spicy chicken pot or fish pot. In general this kind of spicy mix is made from crushed dry chili, Sichuan peppercorn powder, five spice powder, fried peanut, salt, sugar, scallions, cilantro. Of course each restaurant will add their own additional ingredients to make it special. Please let me know if this sounds close to what you had? Thanks.

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58 Dot Schwartz April 20, 2012 at 11:16 am

Perfect thank you so much.

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59 Michael March 22, 2012 at 11:01 am

I can’t wait to try this dish. Could you recommend a brand of the Spicy Sichuan Chili Bean Paste? As a lover of Asian food, from a non Asian family, I am unfiniliar with what brands and types of this sort of product would be the best. Any advice would be most appreciated.

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60 Yi March 22, 2012 at 8:21 pm

Hi Michael, thanks for your visit. Depending on where you live you might encounter different brands or distribution trademarks. To answer your question I’d recommend a type of spicy bean paste called Pixian bean paste. This is the most commonly used bean pasted used in cooking Sichuan dishes. However I believe you can only find this from a Chinese grocery store. Alternatively you can also use the Lee Kum Kee brand which is more common in non-Chinese stores. Hope this helps.

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61 Michael March 23, 2012 at 10:33 pm

Thank you for the reply. I was able to find the douban at a local Asian grocery. Very Good! Next I was wondering what type of chilis to use? I grow massive amounts of peppers so I probably have the chili but I was in aware of what type?

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62 Yi March 25, 2012 at 9:49 am

Hi Michael, traditionally I use dried chilli pepper however I’ve seen fresh chilli being used in some modern hot pot as well. If I had the luxury of growing peppers I’d use a mix of different kind of pepper as long as you are comfortable with the spicy level. Thanks.

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63 Dewi March 4, 2012 at 11:11 am

Yi, I am began to love your site. So many authentic Chinese recipe to try. My family is actually not fond of Chinese food (fro restaurant), maybe because we don’t have good Chinese restaurant here. After I made my first noodle soup from your recipe, they’ll demand more homemade chinese cooking now. Thanks to you!

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64 Yi March 5, 2012 at 12:09 am

Thanks Dewi for your kind comment. I am really happy that you find some of these recipes useful. Please let me know how it comes out if you get to try another recipe from here :)

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65 Nami | Just One Cookbook March 3, 2012 at 3:44 am

Oh my husband will go crazy! He looks painful to eat super spicy food but he totally enjoys it. I grew up without much spice in the food so my stomach can’t tolerate (otherwise I would love to!). I love Chinese hot pot!!! Your detail recipe is wonderful!

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66 Yi March 3, 2012 at 11:43 pm

thanks Nami.

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67 Wei March 1, 2012 at 2:12 am

absolutely love it. hot pot is the all-time best.

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68 Yi March 1, 2012 at 10:13 pm

thanks Wei. yeah I miss the hot pot from Chongqing!

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69 Juliana February 27, 2012 at 4:54 pm

Yi, your hot pot looks great with so many variety of ingredients…and spicy…Now that the weather here is getting cold and wet this is absolutely the perfect way to go.
By the way, thanks for the help and the site is up and running after long calls and fixing…
Hope you have a great week ahead :)

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70 Yi February 27, 2012 at 11:45 pm

Thanks Juliana, glad to hear the site is up and running now. Have a good weekend!

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71 Jessica February 26, 2012 at 9:45 pm

Nice to meet you, Yi! Thanks for visiting my blog. I spent quite awhile on yours. I love every dish you make here, especially ma la huo guo. It’s definitely a favorite of mine! And I never had a recipe for Kao Fu before until now! Looking forward to more sharing.

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72 Yi February 26, 2012 at 10:08 pm

Hi Jessica, thanks for your visit. I am glad that you have found something interesting. And I love your beautiful blog as well!

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73 Health Bee February 26, 2012 at 6:54 pm

I love hot pot. Looking forward to trying the spicy style. BTW, congrats on winning the competition! :-)

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74 Yi February 26, 2012 at 10:06 pm

Thanks Health Bee.

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75 Yi October 8, 2013 at 8:59 pm

Hi Jessica, thanks for your visit and taking the time to echo the others on male xiangguo. I am currently working on putting together a solid recipe but i promise it will be here soon! Thanks for the patience and I hope to see you around! Thanks again!

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