赵三孃DT店 3rd Mom Hot Pot

Mala Spicy Broth Base

Brick-red, beef-tallow-enriched broth loaded with dried chilies and Sichuan peppercorns that deliver the characteristic má (numbing) sensation on the lips

Tripe (Maodu / 毛肚)

Thinly sliced honeycomb tripe that needs only a 5-second dip in the boiling broth — springy and absorbent, it's the canonical Sichuan hot pot ingredient

Duck Blood Tofu

Silky, iron-rich cubes that soak up the mala broth beautifully — a texture you won't find at most non-Sichuan hot pot spots

Thinly Sliced Beef

Fatty, hand-cut beef that ribbons through the broth in seconds, picking up the spice without overcooking

Sesame Paste Dipping Sauce (DIY Bar)

Build-your-own station with sesame paste, garlic, scallion, and chili oil — the ratio you mix determines how much you buffer or amplify the broth's heat

Bean Curd Skin Rolls

Thin tofu skin sheets that swell and trap broth inside — one of the better vegetable-adjacent options for pacing out the heavier proteins