Hot Pot Broths
The broth is the soul of hot pot. Choose the wrong one and nothing else matters. Here's everything you need to know.
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Sichuan Mala Broth
四川麻辣锅底 · Sichuan / Chongqing
Fiery, numbing, oily, deeply complex
The undisputed king of Chinese hot pot broths. Mala (麻辣) means "numbing and spicy" — two distinct sensations created by…
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Mild
Clear Bone Broth
清汤锅底 · Beijing / Northern China
Clean, mildly savory, subtly sweet, pure
Clear broth (清汤) is the yin to mala's yang — pale golden, crystal clear, and built for purity. It originated in norther…
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Mild
Tomato Broth
番茄汤底 · Shanghai / Nationwide
Sweet, tangy, bright, naturally umami-rich
Tomato broth is the most accessible hot pot soup base for international palates — its sweet-sour tang is universally lo…
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Mild
Mushroom Broth
菌菇汤底 · Yunnan / Nationwide
Earthy, deep umami, woodsy, subtly sweet
Yunnan province, home to some of the world's most spectacular wild mushrooms, gave us the mushroom hot pot broth that h…
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Mild
Coconut Chicken Broth
椰子鸡汤底 · Hainan / Guangdong
Silky, mildly sweet, coconut-fragrant, clean
Hainan coconut chicken hot pot (椰子鸡) is one of the most beautiful hot pot traditions in China. A whole young coconut is…
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Mild
Mongolian Milk Broth
内蒙古奶汤 · Inner Mongolia
Rich, creamy, subtly savory, warming
Inner Mongolia's milk broth (奶汤锅底) is a lesser-known treasure of Chinese hot pot culture — a bone broth enriched with f…
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Mild
Soy Milk Broth
豆浆锅底 · Nationwide (Modern)
Creamy, mild, slightly nutty, clean
Soy milk broth (豆浆锅底) is a modern invention that has rapidly become a mainstream option at hot pot restaurants across C…
Full Guide →💡 Can't decide? Use the Yin-Yang Split Pot
Most hot pot restaurants offer a divided pot that holds two broths simultaneously. The classic pairing: fiery Sichuan Mala on one side, Crystal Clear Bone Broth on the other. Everyone at the table gets what they want.