Ingredients & Dipping Sauces
Hotpot is a celebration of choice, and nothing defines its personality more than the ingredients you cook and the sauces you dip them in. From thinly sliced meats to leafy greens, and from fiery chili oil to creamy sesame paste, every bite is customizable. The magic lies in the mix—of textures, flavors, and traditions. In hotpot, the sauce isn’t a side—it’s the soul.
Essential Hotpot Ingredients
Proteins
- Thinly sliced beef, lamb, pork
- Chicken breast, duck, fish fillets
- Seafood: shrimp, squid, scallops, fish balls
- Tofu: firm, soft, fried, or frozen varieties
Vegetables
- Napa cabbage, spinach, watercress
- Lotus root, taro, winter melon
- Mushrooms: enoki, shiitake, oyster, wood ear
- Corn, tomato, bamboo shoots
Add-ons & Carbs
- Glass noodles, udon, rice cakes
- Dumplings, wontons, tofu skin rolls
- Quail eggs, bean curd knots
These ingredients are chosen for their ability to absorb flavor and cook quickly in boiling broth.
Dipping Sauce Essentials
Hotpot sauces are highly personal and often assembled DIY-style at sauce bars. Here are the most popular components:
| Ingredient | Flavor Role | Notes / Examples |
|---|---|---|
| Soy Sauce | Salty base | Essential for savory depth |
| Sesame Paste | Nutty, creamy richness | Adds body and smooth texture |
| Chili Oil | Heat and aroma | Adjust spiciness to taste |
| Garlic (minced) | Pungent, savory depth | Enhances overall flavor |
| Scallions & Cilantro | Fresh herbal lift | Used as garnish or mixed in sauces |
| Vinegar (black/white) | Tangy balance | Balances richness and spiciness |
| Fermented Tofu | Funky umami punch | Adds depth, often mashed into paste |
| Shacha Sauce | Seafood-flavored savory base | Popular in Fujian & Taiwanese cuisine |
| Oyster Sauce | Sweet-salty complexity | Enhances umami and sheen |
| Sugar or Peanut Sauce | Mild sweetness and texture | Balances heat and richness |
Mixing is encouraged—some prefer bold and spicy, others go for light and herbal. The sauce is your signature.
Regional Sauce Styles
- Sichuan: Chili oil, garlic, scallions, sesame paste
- Beijing: Sesame paste, fermented tofu, leek flower sauce
- Chaoshan: Soy sauce, garlic, cilantro, beef broth
- Yunnan: Wild herbs, tomato vinegar, mushroom powder
Each region’s sauce reflects its climate, ingredients, and taste philosophy.
Hotpot ingredients and dipping sauces are a playground of flavor. They invite creativity, conversation, and connection. Whether you’re layering spice or keeping it simple, the choices you make at the sauce bar tell your story.