Top Hot Pot dishes in San Jose

Numbing Sichuan-style broth with dried chilies and Sichuan peppercorn that builds heat steadily through the meal — the reason most regulars are here.

The signature tamarind-forward broth loaded with shellfish aromatics — order the full seafood version rather than a plain stock

A numbing, chile-forward broth that builds heat as the meal progresses — the better of the two broth options for diners who want a bold base for their ingredients

Mild, umami-forward miso broth that keeps the table happy when spice tolerance varies — a clean counterpoint to the Mala.

Peanut-forward satay broth with a gentle richness that's sweeter and more approachable than the Mala — popular with the mild-heat crowd.

Milky, collagen-rich broth that lets the protein and vegetable add-ins take center stage — best for groups splitting with a spicy pot

Shrimp, clams, and fish balls to supplement the hot pot — freshness is serviceable though not the main draw; best used to diversify a meat-heavy pot