Chinese Hot Pot (Two-Broth Split Pot)
Hot pot is one of those meals that feels as much like an experience as it does a dish. It’s interactive, customizable, and perfect for slowing down and enjoying food together around the table. I love how every bite is cooked fresh in the bubbling broth with the choices of meats, vegetables, tofu, noodles, and so much more.
For this setup, I’m using a split pot, which means two broths in one: spicy and numbing on one side, and a lighter bone broth on the other. It’s the best of both worlds, especially if you like variety or want a milder option to balance out the heat. Once the broth is simmering, it’s time to build the spread. A big part of the fun is laying out all the ingredients on plates so everyone can choose and cook as they go.
Here’s everything I like to include for a well-rounded, delicious hot pot setup.
Meats
Thinly sliced meats are essential because they cook in just seconds and stay tender.
- Beef short rib slices
- Beef ribeye slices
- Lamb slices
You simply swish the slices in the broth until just cooked. Since they’re cut very thin, they only need about 10–20 seconds to cook.
Mushrooms
Mushrooms add amazing texture and soak up the broth beautifully.
- Enoki mushrooms
- Oyster mushrooms
- King oyster mushrooms
They’re earthy, tender, and perfect for both broths.
Vegetables & Greens
These balance the richness and add freshness to each bite.
- Napa cabbage
- Baby Bokchoy
- Watercress
- Lotus root slices
The greens become soft and sweet, while lotus root stays crisp and crunchy.
Tofu & Soy Products
Hot pot isn’t complete without tofu that absorbs all that flavor.
- Tofu puffs
- Tofu rolls / bean curd sheets
They act like little broth sponges, super flavorful.
Noodles
I love finishing hot pot with noodles once the broth is extra flavorful.
- Fresh white noodles
- Dried ramen noodles
Drop them in at the end for the perfect final course.
Broth Bases
For this pot, I used:
- HaiDiLao Broth Flavor Soup Base
- Chongqing Mala Hot Pot Seasoning
The aromatics make the broth even richer and more fragrant as everything cooks.
Dipping Sauce
Everyone customizes their own sauce, but here’s my go-to mix:
- Bull Head barbecue sauce
- Soy sauce
- Chinese black vinegar
- Chili oil
- Scallion greens
- Cilantro
Chinese Hot Pot (Two-Broth Split Pot)
Ingredients
Hot Pot
- Thinly sliced beef short ribs
- Thinly sliced lamb
- Assorted fish balls
- Frozen squid rolls
- Tofu puffs
- Tofu rolls
- Napa cabbage
- Watercress
- Lotus root slices
- Enoki mushrooms
- Oyster mushrooms
- Fresh white noodles
- Dried ramen noodles
Broth Base
- HaiDiLao Broth Flavor Hot Pot Soup Base
- AA ChongQing MaLa Hot Pot Seasoning
- 2 scallion whites
- 4 slices ginger
- Water, to fill pot
Dipping Sauce
- 2 tbsp savory barbecue or satay-style sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil
- Scallion greens, chopped
- Cilantro, chopped
Instructions
- Prepare all meats, vegetables, tofu, and noodles on serving plates.
- Fill the pot with broth and aromatics, then bring to a simmer.
- Add ingredients a few at a time and cook until done.
- Dip into sauce and enjoy while hot.
- Repeat, chat, and keep cooking as you go.
Notes
- Don’t overcook thinly sliced meat. Swish the slices in the broth until just cooked. Since they’re very thin, they only need about 10–20 seconds.
- Use separate utensils for raw and cooked foods. This keeps everything food-safe while cooking at the table.
- Adjust spice levels easily. Keep spicy broth on one side (or add chili oil to individual bowls) so everyone can customize their heat level.
- Broth will evaporate as you cook. Keep extra water or broth nearby and add as needed to maintain the liquid level.
- Don’t discard leftover broth. Strain it and save, it makes an AMAZING noodle soup the next day since it’s packed with flavor.
- Great for meal prep. You can wash and prep ingredients ahead of time, then store them separately in the fridge until you’re ready to cook.