Authentic Chinese Sichuan Hot Pot
Sichuan Hot pot: A Unique and Iconic Chinese Culinary Tradition🥘
Sichuan hot pot originates from the name “Gudong Soup,” due to the “gu-dong” sound produced when ingredients are dropped into boiling water, hotpot is one of China’s most distinctive culinary inventions and is a dish enjoyed by people of all ages.👨👩👧👦
Hotpot typically refers to a cooking method that involves using a pot as the main vessel, heated by a direct heat source, where water or broth is brought to a boil to cook various types of food. It can also refer to the pot used in this cooking method. The characteristic of hotpot lies in its interactive nature—cooking and eating happen simultaneously, and the pot itself has a thermal insulation effect that keeps the food warm and steaming throughout the meal. Similar culinary practices exist around the world, but they are especially popular in East Asia.
Hotpot offers a delightful experience of cooking food to order: spicy, salty, and savory, but not greasy. It is believed to help relieve internal dampness and is well-suited to local climates. Today, the hotpot has evolved into various styles, such as the “yuan-yang” pot, which separates spicy and mild broths to cater to different preferences. Depending on individual taste, different broths and ingredients can be chosen, making it a dish for all seasons and age groups, particularly a must-have delicacy during winter.⛄
*Sichuan Jiu Gong Ge hotpot.
*Sichuan Chengdu Hot Pot.
Typical hotpot ingredients include a wide variety of meats, seafood, vegetables, tofu products, mushrooms, egg products, and staple foods, which are cooked in boiling water or a specially prepared broth. Some people enjoy dipping the cooked food into a seasoning sauce before eating.
Mala Hotpot, originally known as “Mao Du Hotpot,” is characterized by its intensely spicy and numbing broth. It originated in Chongqing and is also called “Red Soup Hotpot,” “Red Oil Hotpot,” “Mountain City Hotpot,” and “Chongqing Hotpot.” Chongqing is recognized as the sole origin and exporter of the mala-flavored hotpot in China.
The Origin of Hotpot 🥪
The origin of hotpot is as multifaceted as the evolution of numerals—much like how Arabic numerals originated in India but were popularized worldwide by the Arabs, leading to the common misconception that they were invented by Arabs. Similarly, the origin of hotpot is surrounded by various theories. One theory suggests that it began during the Three Kingdoms period (220-280 AD) or the Wei Wen Emperor’s era, with the “copper cauldron” being the predecessor of the modern hotpot.
Another theory posits that hotpot dates back to the Eastern Han Dynasty (25-220 AD), with archaeological evidence such as the “huo dou” vessel, which is believed to be an early form of hotpot. It is evident that hotpot has a history of over 1,900 years in China. As early as the Western Jin Dynasty, the “Fu of Shu Capital” by Zuo Si recorded the presence of hotpot in Chengdu, indicating its long-standing history of over 1,700 years.
According to the Book of Wei, during the Three Kingdoms period, when Cao Pi declared himself emperor, copper hotpots were already in use, though they were not widely popular at the time. By the Southern and Northern Dynasties (420-589 AD), people were using hotpots to cook various meats such as pork, beef, lamb, chicken, and fish. With the flourishing of China’s economy and culture, cooking techniques advanced, and various types of hotpots emerged.
*Sichuan Jiugongge Hot Pot.
During the Northern Song Dynasty, hotpot was already being served in the taverns of Bianjing (present-day Kaifeng) during winter. By the Qing Dynasty, hotpot had become a popular winter dish in the imperial palace. By the late Qing Dynasty and early Republic of China, hotpot had diversified into dozens of styles across the country, each with its unique characteristics. In 1338, during Japan’s Muromachi period, hotpot was introduced to Japan from China and became known as “sukiyaki,” also referred to as “trowel fry.” Today, hotpot has spread to countries like the United States, France, and the United Kingdom.
Hotpot, also known in ancient times as “Gudong Soup” due to the “gu-dong” sound produced when ingredients are added to boiling water, is a uniquely Chinese culinary delight with a rich history. Historical evidence suggests that the “huo dou” from the Eastern Han Dynasty excavated after the liberation is, in fact, an early form of hotpot. In the Tang Dynasty, Bai Juyi’s poem “A Question to Liu Nineteen” vividly describes a scene of enjoying hotpot: “The new-brewed green wine in the earthen jar, the little red stove.
As snow falls at dusk, shall we share a cup?” By the Song Dynasty, hotpot had become commonplace in the countryside, with references to it found in Lin Hong’s Shanjia Qinggong cookbook. During the Yuan Dynasty, hotpot spread to Mongolia, where it was used to cook beef and lamb. By the Qing Dynasty, hotpot was not only popular among commoners but also became a famous “imperial dish.” The Qing imperial dietary records list a “wild game hotpot,” using ingredients such as pheasants.
Emperor Qianlong was so fond of hotpot that during his numerous visits to the south of the Yangtze River, hotpot was always prepared for him. It is said that during the first year of Jiaqing, the emperor hosted the “Banquet of a Thousand Seniors,” serving over 1,550 hotpots to more than 5,000 guests, making it the largest hotpot feast in history.
*Classic Sichuan Hot Pot two-flavor hot pot.
*Traditional Sichuan Hot Pot.
Over the years, the Chinese hotpot industry has developed a nascent supply chain. Regions like Sichuan, Chongqing, Inner Mongolia, Shandong, Hebei, and Henan have established agricultural and pastoral bases to supply the national hotpot market with essential ingredients, seasonings, and fuels such as chili, Sichuan pepper, lamb, sesame oil, sesame paste, vermicelli, and solid alcohol.
Top 5 Sichuan Hot Pot Restaurants You Must Try
Huangcheng Laoma
Established in 1986, Huangcheng Laoma is the longest-running hot pot restaurant in Chengdu. It has been recognized multiple times as one of the “Top 10 Hot Pot Brands in China,” a “Popular Sichuan Cuisine Brand in China,” and a “Renowned Hot Pot Restaurant in Chengdu.” From the very beginning, Huangcheng Laoma positioned itself as a high-end dining establishment, attracting customers with strong spending power. With its grand and luxurious decor, it’s the perfect choice for business dinners.
The restaurant uses a single-use pot base, with the red soup base made from rapeseed oil, beef tallow, broad bean paste, Guizhou chicken heart chilies, Maohan Xilu peppercorns, and Hongya vine pepper. The base is prepared following the traditional method of “high heat for preparation, low heat for flavor,” and it is simmered for five hours. However, the beef tallow content in the base is relatively low, resulting in a less rich flavor compared to Jin Cheng Yin Xiang. For those who prefer intense flavors, this may not fully satisfy their craving.
As for dipping sauces, besides the basics like minced garlic, chopped scallions, and cilantro, the restaurant also offers peanut sauce, seafood sauce, peanut powder, and shredded ginger. While these options may be criticized by locals for not being authentic, they are quite popular with out-of-town guests. The self-service condiment area even provides detailed instructions on how to pair the sauces with different broths and ingredients, showcasing a thoughtful and attentive service.
*Huangcheng Laoma.
Bashu Dazhaimen🍳
If you ask locals where to find the most authentic Chengdu hot pot, 80% would likely recommend Bashu Dazhaimen. Opened in 2000, this restaurant has maintained a loyal following over the years thanks to its consistent flavors and affordable prices. Unlike trendy hot pot spots, the lines here are filled with neighborhood residents and repeat customers.
Bashu Dazhaimen offers two types of red soup bases: a beef tallow base and a double pepper clear oil base. Both are quintessentially Sichuanese, featuring a numbing spiciness rather than the fragrant spiciness typical of Chongqing hot pot. The red soup is rich and flavorful, with the surface covered in peppercorns when boiling, making it look intimidating. However, the abundance of peppercorns can pose a challenge: when cooking ingredients like duck intestines, yellow throat, or goose intestines, they may get trapped inside, so diners need to be cautious while eating.
The dipping sauce selection is simple, with only five condiments available: sesame oil, minced garlic, chopped scallions, cilantro, and oyster sauce. This minimalistic approach preserves the original flavor of the soup base, which is common in most Chengdu hot pot restaurants. The menu offers a wide range of dishes, including four types of beef: tender beef, spicy beef, mountain pepper raw beef, and fish mint beef.
The raw beef is delivered fresh daily, ensuring the best flavor and texture. Fish mint, also known as Houttuynia cordata, is a beloved ingredient in the southwest region, despite warnings about its potential liver and kidney impacts from aristolochic acid metabolites.
*Bashu Dazhaimen.
Chongqing Lao Huoguo Wang
Regarded by many hot pot enthusiasts as the “most authentic Chongqing hot pot in Chengdu,” Chongqing Lao Huoguo Wang originally operated near the Qingyang Sports Center and later moved 50 meters to the corner of Huaishu Street. The new location, with its expanded space and upgraded decor, has shed its previous “hole-in-the-wall” feel.
The founder, Wang Xiehua, has a rich background. He studied under renowned Chongqing Sichuan cuisine master Chen Zhigang and worked with him for nearly 20 years, holding positions at the Beijing Sichuan Restaurant, Hong Kong Jinjiang Hotel, and Chongqing Hotel. He even served as a lecturer at the Chongqing Hotel 721 Weiyuan Training Institute for many years.
In 1996, Wang Xiehua left Chongqing to open Chongqing Lao Huoguo Wang in Chengdu. Over the past 22 years, he has managed and cooked at the restaurant himself to ensure consistent quality. To maintain its standards, the restaurant does not offer franchises. Besides the original location on Xi’an North Road, there is only one branch on Yongling Road, just 200 meters away, making it easier to manage.
The hot pot base here is classic Chongqing style, with a thick layer of raw oil and a pungent, spicy aroma. The traditional nine-square grid pot is divided into different heat zones: the center “boiling section” has the highest temperature and is ideal for items like goose intestines, tripe, and kidney slices that cook quickly; the cross-sections have medium heat for various meats and vegetables; and the outermost sections are the coolest, perfect for soft ingredients like duck blood, brain, and tofu that need to be simmered for flavor. about its potential liver and kidney impacts from aristolochic acid metabolites.
*Chongqing Lao Huoguo Wang.
Xiaolongkan🐉
Xiaolongkan has been the most rapidly expanding Chengdu hot pot brand in recent years, and it is credited with popularizing Chengdu hot pot across China. The first store opened in Shuiniuhe in 2014, about a year and a half after Dalongyi, but its expansion speed soon surpassed its rival. In just four years, Xiaolongkan opened over 600 branches nationwide.
Before founding Xiaolongkan, owner Wu Dong had over 20 years of experience in the restaurant industry, having opened and closed several hot pot and skewers businesses. In late 2013, Wu traveled across Chongqing to taste-test various hot pots before finalizing the flavor of Xiaolongkan’s soup base. He chose the name “Xiaolongkan” to evoke the nostalgic image of the Chongqing landmark and create a sense of heritage for customers.
Xiaolongkan’s success has been driven by innovative marketing campaigns such as the “low price for everything” sale and promotions like “surmount life’s obstacles,” and “50% off worldwide.” These campaigns have gone viral on social media, and its low prices and long queues have made Xiaolongkan a household name. Behind the brand’s rapid growth is a robust team.
In 2016, Wu partnered with several co-founders to establish Renzhong Management Company, which built a professional team to manage Xiaolongkan’s brand. Over the past two years, Renzhong has also launched other brands like Kanyie Hotpot, Jiyifacade Noodle House, Xiaolongkan Staff Canteen, and Long Xiaotea, making it a rising star in Chengdu’s dining scene.
Xiaolongkan’s hot pot base belongs to the Chongqing style, with a prominent oil fragrance and spiciness. The soup base is prepared with a mix of beef tallow and various chili peppers like Mantianshi, Xinyidai, and Zidan.
Recently, the restaurant introduced three new dishes: Xiaolongxu, Health Beef, and Collagen Beef. Xiaolongxu features fresh asparagus lettuce, known for its crisp texture and bright green color. Health Beef is beef wrapped with okra, offering a light, crisp, and tender bite.
*Xiaolongkan.
Shu Jiu Xiang 🫕
If Huangcheng Laoma represents the 1.0 era of Chengdu hot pot, and Dalongyi and Xiaolongkan the 3.0 era, then Shu Jiu Xiang, alongside Laomatou and Bashu Dazhaimen, are the icons of the 2.0 era. Shu Jiu Xiang was one of the first Chengdu hot pot brands to expand beyond the city, and it could be considered the pioneer of Chengdu’s trendy hot pot scene.
Shu Jiu Xiang initially targeted the mid-to-high-end market, with many of its branches named “hot pot restaurants” to reflect their status. However, with rapid expansion over the past decade, issues like management deficiencies and brand aging have surfaced. Nowadays, Shu Jiu Xiang struggles to keep up with the evolving tastes, and even its ambiance and service have fallen behind more affordable chains like Xiaolongkan.
In 2017, Shu Jiu Xiang embarked on a brand upgrade, categorizing its outlets into four sub-brands: the ART series for high-end dining, featuring artistic designs; the iHome series with a cozy atmosphere, ideal for family gatherings and friends’ get-togethers; the iPot mini series with a chic style, perfect for dates; and the LOFT series,
which offers a bar-like vibe with a wide range of drinks. Compared to the differentiation strategies of Dalongyi and Shudaxia, Shu Jiu Xiang chose to segment the market, creating diverse dining experiences for different customer groups.
Like Laomatou, Shu Jiu Xiang also unveils its soup base in front of customers. The red soup is available in large pots (88 RMB) and medium pots (68 RMB), with prices slightly higher than similar hot pot restaurants. However, the flavor can be disappointing: although there is a layer of raw oil on the surface, the boiling broth remains white and lacks aroma by the middle of the meal.
To address the lack of richness, Shu Jiu Xiang added an option for extra beef tallow on the menu, allowing customers to add more oil as they eat. Although thoughtful, this solution does not effectively improve the flavor.
*Sichuan Hot Pot Shu Jiu Xiang.