Chengdu hotpot 成都火锅
Chengdu hotpot is featured among the local specialties of Chengdu and Sichuan.
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A shared pot of bubbling broth is one of Chengdu’s familiar meals. Diners choose ingredients to cook at the table, with styles ranging from mild soups to chilli-rich, numbing broths. Ask about the broth and spice level before ordering: Chengdu hotpot does not always have to mean the hottest option.
How it is made
Diners cook selected ingredients in a shared simmering broth, choosing from spicy, clear or divided-pot options. Thin meats, vegetables, tofu and offal require different cooking times.
Flavour & texture
Red broth combines chili heat, Sichuan-pepper tingle and rich aromatics, while gentler broths highlight the ingredients' own flavors and textures.
Local roots & traditions
Chengdu hotpot is a social restaurant meal with many house styles, so one spice level or ingredient list cannot define every pot.
Ingredients & dietary needs
The soup base may contain beef tallow or other animal fat, chilli, Sichuan pepper and stock. A clear or mushroom side can still use animal ingredients. Toppings range from vegetables and tofu to meat, offal and seafood, each needing its own preparation and cooking time.
How to order Chengdu hotpot
Choose the broth first and ask staff how to cook unfamiliar ingredients. Confirm broth charges, dipping-sauce charges and whether ingredients are priced by plate, piece or weight. Ask about chilli and pepper numbness separately. If you need a genuinely mild meal, discuss the base before sitting down rather than expecting water to remove seasoning from an already prepared pot.
How to eat it & plan a meal
Choose the broth before ordering ingredients, then begin with a small selection of contrasting textures. Ask staff how long unfamiliar items should cook. Use separate utensils for raw ingredients and cooked food where supplied, and add more plates only after seeing how much the first round provides.
Names & local variations
Chengdu hotpot and Chongqing hotpot overlap but should not be reduced to one rule that every Chengdu pot is mild or every Chongqing pot is identical. Fat, spices and serving styles vary by restaurant. A divided pot provides different broths, but it does not guarantee complete separation for allergies or strict diets.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Chuanchuan 串串香 →
Small meat and vegetable portions are threaded onto bamboo skewers and cooked in a seasoned pot or served through a prepared cold-pot variation. The skewer format makes ingredient selection flexible. Each bite brings a different texture under the same broth or dressing, from crisp vegetables to tender meat and chewy tofu products.
Fuqi beef and offal slices 夫妻肺片 →
Beef and assorted beef offal are cooked, cooled and sliced thinly, then dressed with chili oil, Sichuan pepper and crushed nuts or seeds. The cuts differ by maker. The cold slices range from tender to chewy, united by a fragrant, numbing-spicy dressing and crunchy garnish.
Questions before you order
What name should I show when ordering?
Show 成都火锅 for Chengdu hotpot. Choose the broth first and ask staff how to cook unfamiliar ingredients. Confirm broth charges, dipping-sauce charges and whether ingredients are priced by plate, piece or weight. Ask about chilli and pepper numbness separately. If you need a genuinely mild meal, discuss the base before sitting down rather than expecting water to remove seasoning from an already prepared pot.