Haidilao Hot Pot Cupertino

Spicy Sichuan Broth

Tallow-based numbing broth loaded with dried chilies and Sichuan peppercorns — the foundational reason to visit; everything tastes better cooked in it

Tomato Broth

Mildly sweet, tangy tomato base that brightens vegetables and seafood without heat — the ideal partner in a yin-yang split pot alongside the spicy broth

Hand-Pulled Noodles (La Mian)

Noodles spun and pulled tableside in a spinning performance — bouncy and chewy, best dropped into the spicy broth in the final stretch of the meal

Sesame & Peanut Sauce Bar

Build-your-own dipping sauce station with sesame paste, peanut butter, chili oil, fermented tofu, scallions, and more — the tactile ritual at the heart of every Haidilao meal

Wagyu Beef Slices

Thinly sliced premium wagyu that needs only a 5-second dip in boiling broth — richly marbled, the protein worth splurging on

Beef Tripe

Thinly sliced honeycomb tripe with an addictively crunchy snap — takes 15–20 seconds in the broth and pairs perfectly with the sesame sauce

Shrimp Paste

Fresh ground shrimp molded into smooth balls that cook in seconds and soak up broth flavor with a clean, bouncy bite

Premium Lamb Slices

Fresh-cut lamb with a clean, slightly gamey note that holds up to the spicy broth far better than the pre-frozen lamb common at lesser hot pot spots

Brain Tofu (Douhua)

Ultra-silken tofu so delicate it dissolves at the edges in the broth — absorbs flavor like a sponge and contrasts beautifully against chewy meats

Mushroom Platter

A mix of enoki, king oyster, and shiitake mushrooms that absorb broth deeply and offer the best vegetarian value on the menu