Haidilao Hot Pot Markham - 海底捞火锅

Spicy Sichuan Broth (麻辣锅底)

The flagship mala broth — deep red, tallow-based, with a slow-building numbing heat from Sichuan peppercorns that coats every ingredient you run through it

Hand-Pulled Noodles (手工拉面)

Staff perform a tableside noodle-pulling show, then drop the fresh strands into your broth — silky, springy, and best cooked just past translucent

Beef Tripe (毛肚)

Thin-cut honeycomb tripe with excellent textural snap — the classic Chongqing hot pot protein, best given just 7–10 seconds in the mala broth

Wagyu Beef Slices

Paper-thin premium wagyu that barely needs cooking — a swish or two in the broth and it's silky with a rich fat finish

Shrimp Paste (虾滑)

Fresh shrimp ground into a smooth paste that you spoon or stuff into vegetables — bouncy, sweet, and one of the best non-meat proteins on the menu

Duck Intestine (鸭肠)

Thin-coiled intestine with a satisfying crunch when flash-cooked — a textural highlight that divides first-timers but converts most of them

Tomato Broth (番茄锅底)

Bright, tangy, slightly sweet tomato base — the best entry point for heat-averse diners, and genuinely good in its own right for vegetable-forward cooking

DIY Sauce Bar (自助调料台)

Complimentary station with sesame paste, sha cha sauce, garlic, cilantro, and dozens of add-ins — building your own dipping sauce is half the ritual

Enoki Mushroom Bundles (金针菇)

Tied in neat bundles, these soak up broth deeply and soften to a silky tangle — a vegetable staple that earns its place on every order

Mochi / Rice Cake (糍粑)

Chewy glutinous rice cake that softens slowly in broth — a sweet, starchy contrast to the savory proteins, best pulled out just before it gets too soft