Sichuan hot pot

E554760

Sichuan hot pot is a famously spicy and numbing Chinese hot pot style from Sichuan province, known for its chili- and Sichuan peppercorn–laden broth and communal, cook-at-the-table dining.

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Observed surface forms (1)

Surface form Occurrences
Sichuan hotpot 1

Statements (70)

Predicate Object
instanceOf Chinese hot pot
Sichuan cuisine dish
communal dining dish
countryOfOrigin China
cuisine Sichuan cuisine
culturalSignificance popular winter food
symbol of conviviality in Sichuan
eatenWith fermented tofu dipping sauce
garlic dipping sauce
sesame oil dipping sauce
sesame paste dipping sauce
eatingOccasion dinner
family celebrations
social gatherings
hasCharacteristic communal eating
cooked at the table
diners cook ingredients themselves
often very oily broth
strong chili aroma
tongue-numbing sensation
hasFlavorProfile mala
numbing
spicy
hasVariant yuan yang hot pot (dual-flavor pot)
heatLevel high
placeOfOrigin Sichuan province NERFINISHED
popularIn Chengdu NERFINISHED
Chongqing NERFINISHED
mainland China NERFINISHED
overseas Chinese communities
relatedCuisine Cantonese hot pot
Chongqing hot pot
northern Chinese hot pot
servedAt Sichuan restaurants
hot pot restaurants
servedWith beef slices
dipping sauces
fish
frozen tofu
lamb slices
leafy greens
lotus root slices
meatballs
mushrooms
noodles
offal
pork slices
potato slices
shrimp
thinly sliced meat
tofu
tripe
vegetables
vermicelli noodles
typicalBrothType mala broth
spicy red broth
typicalUtensil chopsticks
divided metal pot
induction cooker
portable gas burner
wire strainers
usesIngredient Sichuan peppercorns
beef tallow
chili bean paste (doubanjiang)
chili oil
dried chili peppers
fermented black beans
garlic
ginger
stock or broth

Referenced by (2)

Full triples — surface form annotated when it differs from this entity's canonical label.

Sichuan cuisine hasSignatureDish Sichuan hot pot
Chengdu isFamousFor Sichuan hot pot
this entity surface form: Sichuan hotpot