Liuyishou Hotpot Richmond Hill

Mala Spicy Broth

Chongqing-style broth dense with dried chilies and Sichuan peppercorns that delivers a lip-numbing heat and genuine aromatic depth — the foundation everything else depends on.

Hairy Tripe (Maodu)

Paper-thin sheets of beef honeycomb tripe that cook in under 10 seconds, snapping with a satisfying chew and absorbing the mala broth beautifully.

Duck Intestine

Tightly coiled rings that unfurl in the broth within seconds, prized for their crisp, almost squeaky texture — a hotpot benchmark dish that shows whether a kitchen sources well.

Shrimp Paste Balls

Hand-formed shrimp mousse that blooms into tender, bouncy spheres in the pot — a lighter counterpoint to the heavier offal selections.

Sliced Beef (various cuts)

Thin-cut ribeye or short rib that swirls through the broth for seconds and arrives pink and rich — the gateway protein for hotpot newcomers at the table.

Beef Tendon

Gelatinous, yielding slices that need a longer simmer but reward patience with a sticky, collagen-rich bite that soaks up the spicy broth.

Tofu Skin (Qian Zhang)

Thin sheets of pressed tofu that fold and ruffle in the broth, catching pockets of chili oil and acting as a mild, silky foil to the heavier proteins.

Enoki Mushrooms

Classic hotpot vegetable — bundled into the broth in clusters, they absorb the mala flavor aggressively and are best eaten immediately before going too soft.

Lotus Root Slices

Crunchy cross-sections that hold their texture through extended cooking and provide a starchy, neutral base to reset the palate between spicier bites.

House Sesame Dipping Sauce (DIY Station)

A build-your-own condiment bar anchored by sesame paste and peanut sauce, customized with minced garlic, chili oil, oyster sauce, and fresh cilantro — assembling it is part of the ritual.