
Based on 7,257 reviews
A tallow-based Sichuan broth loaded with dried chilies and numbing peppercorns — the backbone of the meal, building heat gradually without overwhelming the ingredients cooking in it
Fatty, well-marbled ribbons fanned across the plate — cook for seconds in the broth and they melt into something close to silky
Press fresh shrimp paste through your fist tableside to form balls that drop straight into the broth — sweet, bouncy, and the most interactive thing on the menu
Dozens of condiments — sesame paste, garlic, chili oil, oyster sauce, cilantro, and more — to build a fully personalized dipping sauce; assembling it is part of the Haidilao ritual