Sichuan Mala Hot Pot Broth Base

A fiery, numbing broth built from beef tallow, doubanjiang, dried chilies, and Sichuan peppercorn, simmered with warm spices until deeply red and aromatic — the base of Sichuan-style hot pot.

Flavor Profile

Intensely hot and numbing (mala), with doubanjiang's fermented depth underlying the chili and peppercorn's sensory assault.

Culinary Uses

Base broth for hot pot, into which diners cook a wide variety of meats, seafood, and vegetables at the table.

Regional Variations

"Yuanyang" (mandarin duck) hot pot serves this spicy broth alongside a mild broth in a divided pot, a common compromise for mixed spice tolerances at one table.

Storage

Refrigerate 3–4 days; freezes well given the high fat content from the tallow.

This broth is one of doubanjiang's most significant applications.