
Based on 159 reviews
Brick-red, beef-tallow-enriched broth loaded with dried chilies and Sichuan peppercorns that deliver the characteristic má (numbing) sensation on the lips
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
Silky, iron-rich cubes that soak up the mala broth beautifully — a texture you won't find at most non-Sichuan hot pot spots
Fatty, hand-cut beef that ribbons through the broth in seconds, picking up the spice without overcooking