Top Hot Pot

Mala spicy broth

A brick-red Sichuan peppercorn base with real numbing heat that builds gradually — not just chili burn but genuine má là tingle

Yuan yang split pot

Half mala, half mild bone broth in a single divided pot — the practical default for groups with mixed spice tolerance

Thinly sliced lamb rolls

Shaved frozen lamb that unfurls in the broth in under 30 seconds, absorbing the mala base without turning mealy

Premium beef slices

Thin-cut beef, typically USDA-grade, that cooks quickly and takes on the broth's flavor cleanly — order the higher-grade cut

Handmade beef and fish balls

House-made balls with a tight, springy texture that doesn't dissolve — a reliable test of any hot pot kitchen's baseline quality

DIY dipping sauce bar

Sesame paste, raw garlic, chili oil, cilantro, and scallions to mix yourself — load up before the rush; the sesame paste base is noticeably rich

Glass noodles (vermicelli)

Slippery mung bean threads that soak up the spicy broth and make a worthy carb finisher at the end of the meal

Fresh tofu and mushroom plate

A standard mixed plate of soft tofu, enoki, and king oyster mushrooms that absorbs broth well — reliable if unremarkable