Sichuan Hot Pot (四川火锅)

Sichuan Hot Pot (四川火锅) & Baijiu: The Ultimate Feast

Sichuan Hot Pot is more than just a meal—it is an experience. With its bubbling, spicy broth and endless variety of ingredients, hot pot pairs exceptionally well with the bold, complex flavors of Ming River Baijiu.

Serves: 4 | Prep Time: 30 min | Cook Time: 20 min

Why Baijiu & Sichuan Hot Pot?

Sichuan Hot Pot’s intense spice and variety of flavors require a bold partner like Ming River Baijiu.

• Baijiu’s fruity, floral notes cut through the chili heat.

• The warming, peppery finish enhances the numbing sensation of Sichuan peppercorns.

• The high-proof character of baijiu complements the dish’s richness and depth.

Ingredients

Main Ingredients:

• 2 quarts chicken or vegetable broth

• 3 tablespoons Sichuan doubanjiang

• 2 tablespoons douchi (fermented black beans), minced

• 1 tablespoon Sichuan peppercorns

• 10-15 dried red chilies

• 4 cloves garlic, sliced

• 2-inch piece ginger, sliced

• 2 tablespoons soy sauce

• 1 tablespoon sugar

Hot Pot Ingredients (Choose Based on Preference):

• Thinly sliced beef, lamb, or pork

• Fish balls, shrimp, or squid

• Tofu and mushrooms

• Leafy greens and cabbage

• Noodles and dipping sauces

Step-by-Step Instructions

Prepare the Broth from Scratch (Primary Method):

• In a large pot, heat 2 tablespoons of oil over medium heat.

• Add the Sichuan doubanjiang and stir-fry for 2-3 minutes until the oil turns red and fragrant.

• Stir in the douchi, garlic, ginger, Sichuan peppercorns, and dried red chilies. Cook for 1-2 minutes until aromatic.

• Pour in the chicken or vegetable broth and add soy sauce and sugar. Stir well.

• Bring the broth to a boil, then reduce to a simmer for 20-30 minutes to allow the flavors to meld.

• For added depth, add a splash of Ming River Baijiu directly to the broth while simmering.

Alternative Method: Using a Soup Base:

• For a quicker option, purchase a Mala (麻辣) hot pot soup base from your local Asian supermarket. Look for brands that include Sichuan peppercorns and chili oil for an authentic, aromatic experience.

• Follow the instructions on the soup base package, usually by dissolving the base in boiling water or broth.

• Add a splash of Ming River Baijiu to enhance the aroma and flavor.

Prepare the Ingredients: Arrange the meats, vegetables, and other ingredients on serving plates for easy access.

Serve: Transfer the hot pot broth to a portable burner at the dining table. Add ingredients as desired and cook to your preferred doneness.

Dipping Sauce Recommendation

For an authentic Sichuan hot pot experience, prepare this classic dipping sauce:

• 2 tablespoons sesame paste or tahini

• 1 tablespoon soy sauce

• 1 tablespoon Chinkiang black vinegar

• 2 cloves garlic, finely minced

• 1 teaspoon sugar

• 1 tablespoon chili oil (optional for extra heat)

• Fresh cilantro, chopped (optional)

Instructions: Mix all ingredients thoroughly in a small bowl. Adjust proportions to taste. This dipping sauce pairs particularly well with spicy broth and balances the heat with a nutty, savory flavor.

Pair It With: Ming River Baijiu

• Neat: The classic choice for hot pot—sip and ganbei between bites.

• Sichuan Mule: The ginger and lime complement the broth’s heat.

Learn how to cheers with baijiu the right way.