Haidilao Hot Pot Toronto Downtown

Mala Spicy Broth

Haidilao's signature red broth: deeply fragrant, numbing-spicy from Sichuan peppercorns and whole dried chilies, with a richness that deepens as you cook through it

Yuan Yang Split Pot

Half mala spicy, half mild (typically tomato) — the practical choice for tables with mixed heat tolerance, and a better showcase of the kitchen's broth craft

Hand-Pulled Noodles

Performed tableside by staff who stretch and fold dough into long elastic strands — more spectacle than strictly necessary, but the noodles are genuinely chewy and absorb broth beautifully

Fresh Wagyu Beef Slices

Paper-thin marbled wagyu that cooks in seconds; the fat ribbons render instantly in the hot pot for a silky, beefy finish with almost no effort

House-Made Beef Balls

Dense, springy meatballs with a satisfying snap when bitten — made fresh in-house and among the best versions of a hot pot staple

Pork Belly Slices

Thinly shaved fatty pork that blooms open in the broth; dunk briefly in the spicy pot and pull fast before the fat overcooks

Beef Tripe

Honeycomb tripe in bite-sized pieces — chewy with a clean mineral quality that absorbs mala broth beautifully; a quintessential hot pot order for the adventurous

Fresh Lamb Slices

Thin-cut lamb with a mild gaminess that plays well against the mala broth — a classic hot pot pairing that holds up to the spice

DIY Sesame Dipping Sauce Bar

Build your own sauce from sesame paste, garlic, scallion, chili oil, and fermented tofu — the quality of the base sesame paste is noticeably better than most competitors

Tofu Skin Rolls

Delicate rolled sheets of dried tofu skin that soak up broth like a sponge — a light, textural counterpoint to the heavier proteins on the table