Sichuan Hotpot Broth (Huo Guo Tang Di)

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The fiery, numbing, deeply aromatic broth that is the heart of Sichuan hotpot — built on a massive quantity of fried doubanjiang, dried chillies, Sichuan pepper, and spices in a beef tallow base, diluted with stock. Huo guo (literally 'fire pot') is not a single dish but a cooking method — the broth simmers communally at the table while a wide variety of raw ingredients (sliced beef, pork, tofu, glass noodles, leafy vegetables, offal) are cooked briefly in the broth and eaten with a dipping sauce (typically sesame paste with oyster sauce, fermented tofu, and chilli). The broth is the preparation that requires the most skill; the raw ingredients are simply procured and sliced.

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