After a cold walk in Beijing, a copper chimney pot sends up steam and the lamb is the first thing to choose. At a Sichuan or Chongqing hot pot table, chili and Sichuan pepper often announce the broth first. Start by asking what meat everyone likes and how much heat they want, then plan the order.
At a Beijing copper pot, start with lamb and dip
Traditional Beijing hot pot often pairs a clear broth with thinly sliced lamb. For two people, ask about two cuts with different amounts of fat and start with small portions. Add tofu, cabbage or a staple later. Taste the sesame dip before adding chive flower sauce, fermented bean curd or chili if offered.
For Sichuan or Chongqing hot pot, agree on broth first
Ask about heat levels, divided pots and the broth available on the mild side. Mild can mean different things at different restaurants. Choose a few ingredients you want and decide whether to mix separate dipping sauces. If anyone needs to avoid an ingredient, ask what is in both the broth and the dip.
Let the first plate guide the rest
At the copper pot, taste the lamb with the house dip, then order more of the cut you like. At a spicy pot, let everyone try the side they chose before adding dishes. If two travelers want different meals, check the broth and meat options the restaurant actually offers, then decide whether to share or save one style for another day.
