Chinese Hot Pot: How to Order Like a Local

Hot pot is China's greatest social meal — a bubbling pot of broth in the middle of the table, into which you cook whatever you like. For a first-timer it can be intimidating, but the system is simple once you know it.

Step 1: Choose your broth

The classic choice is a split pot — one side spicy Sichuan broth, the other a mild mushroom or tomato base. If you're nervous about heat, go all mild; no one will judge you.

Step 2: Build your dipping sauce

There's a sauce bar with sesame paste, garlic, cilantro, chili oil and more. The classic northern combo is sesame paste, garlic and a splash of soy; Sichuan style leans into garlic, sesame oil and chopped scallion.

Step 3: Order the good stuff

• Thinly sliced lamb or beef — cooks in seconds.
• Tofu skin, lotus root and mushrooms — the vegetable backbone.
• Hand-pulled noodles — finish with them to soak up the broth.

Cook thin slices just until they change color — a few seconds is usually enough — then dip, blow on it and enjoy.