Entree: Canada – Toronto Multicultural – 四川火锅 ➤ Sìchuān huǒguō (Communal spicy Sichuan-style simmering broth for cooking thinly sliced meats and vegetables at the table)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

Broth base:
- 6 cups (1.4 L) low-sodium chicken stock or water
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) neutral oil or beef tallow (optional for richness)
- 3 tbsp (45 g) doubanjiang chili bean paste
- 1/4 cup (30 g) Sichuan dried red chilies, broken into pieces
- 1 tbsp (8 g) Sichuan peppercorns, toasted lightly
- 6 cloves garlic, smashed (about 18 g)
- 1 2-inch (5 cm) piece fresh ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
Proteins and main ingredients:
- 1 lb (454 g) thinly sliced beef ribeye, chilled or lightly frozen for slicing
- 1 lb (454 g) thinly sliced lamb shoulder, chilled or lightly frozen for slicing
- 8 oz (225 g) peeled shrimp, deveined
- 14 oz (400 g) firm tofu, cut into 1-inch (2.5 cm) cubes
Vegetables, noodles, mushrooms:
- 1/2 head napa cabbage, leaves separated and roughly chopped (about 1 lb / 450 g)
- 8 oz (225 g) bok choy or baby bok choy, halved if large
- 8 oz (225 g) shiitake mushrooms, stems removed
- 4 oz (115 g) enoki mushrooms, trimmed
- 8 oz (225 g) lotus root, thinly sliced (optional)
- 8 oz (225 g) glass noodles (mung bean noodles), soaked according to package
Dipping condiments (assemble in small bowls):
- 1/4 cup (60 g) sesame paste
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) black vinegar
- 2 tbsp (30 ml) chili oil (adjust to taste)
- 2 tbsp (30 g) minced garlic
- 1/4 cup (25 g) chopped scallions
- 1/4 cup (10 g) chopped cilantro
- Toasted sesame seeds and crushed peanuts for garnish (optional)

Instructions

1. Prepare the broth: heat the 3 tbsp (45 ml) vegetable oil and optional 2 tbsp (30 ml) tallow in a large heavy pot over medium heat. Add doubanjiang and fry gently, stirring, about 1–2 minutes until fragrant.
2. Layer aromatics and spices: add the broken dried chilies and toasted Sichuan peppercorns, stirring briefly, then add smashed garlic, sliced ginger, star anise, and cinnamon stick; cook 1 minute to release aromas.
3. Add stock and simmer: pour in 6 cups (1.4 L) chicken stock, soy sauce, and sugar. Bring to a boil, then reduce to a simmer and cook 20–30 minutes to let flavors deepen. Taste and adjust seasoning; strain solids if a clearer broth is preferred.
4. Prep ingredients for the table: arrange thinly sliced beef, lamb, shrimp, tofu, vegetables, mushrooms, and noodles on platters. Keep raw proteins chilled until ready to cook.
5. Make dipping sauces: combine sesame paste, soy sauce, black vinegar, chili oil, minced garlic, scallions, and cilantro in small bowls; mix each guest’s preferred proportions.
6. Bring hot pot to the table: transfer the simmering broth to a divided hot pot vessel or keep the pot on a portable burner at the table. Maintain a steady simmer.
7. Cook and eat communally: using chopsticks or a small wire basket, briefly cook thin slices of beef or lamb by swishing in the simmering broth until just done (typically 10–30 seconds). Cook shrimp, tofu, and vegetables until heated through. Noodles need a few minutes until tender.
8. Finish and replenish: top up broth with additional stock as needed during the meal and replenish ingredients. Skim any foam or excess oil if desired. Enjoy with prepared dipping sauces.