Veg (7) Tofu (2) Meat (thinly Carbs (2) Other Sauce
sliced from (1)
frozen) (3)
Baby bok/pak Soy puffs Lamb > Pork Rice or thin fresh Frozen Chinese sesame paste
choi OR > Beef > white or shirataki dumplin or sauce
Napa/chinese Chicken noodles gs small
cabbage or ones
cabbage
Wood ear Dried bean Pork balls Mung bean Choppe Peanut butter or peanut
curd rolls or vermicelli d spring sauce
dried tofu onion
sheets
Lotus root Firm tofu Fish balls. Asian rice cakes Fried Sha Cha (chinese bbq
ideally ones shallots sauce)
with filling or garlic
Corn on the Bean threads Pork shoulder/loin Yam noodles Quail Chilli garlic
Pork belly Eggs?
cob sauce/sambal oelek
Spring onion Fresh tofu sheets Squid/seafood Youtiao From home
balls
Daikon radish Scallops Instant noodles Sesame oil
White Pepper
Tomatoes Beef tendon? Sesame Seeds to Toast
Minced Garlic Tube
Enoki Shrimp Soup Base options Sichuan peppercorns to
mushrooms make oil?
Shiitake Hot dogs w Little Sheep
casings from Mongolian Hot Pot
mushrooms
butcher? Style
Hadilao Sichuan
Potato OR Sweet Style Soy sauce
potato OR taro Lee Kum Kee
Seafood Style Lao Gan Ma
Spinach or
coriander
Each person brings
A small bowl for sauce, a small plate for eating/hauling your catch
A fork and/or chopsticks, a knife if you need it I guess?
A pair of tongs and/or a slotted spoon
An appetite, don’t eat lunch (aiming to meet at 12 anyway)
Setup
Buy hot pot soup base and prepare as instructed
Prepare all ingredients by cutting them into ready to cook, bitesized pieces.
Make sauce and condiments.
Put a hot pot machine in the center of table.
Prepare a little bowl and a pair of chopsticks for each eater.
Each eater can mix their own condiment and sauce dip in their bowl.
Place all ingredients on the table and bring your soup bases to a simmer.
Everybody dig in: Dip ingredients into soup until cooked through, dip into sauce and enjoy!
Soup
Hai Di Lao (海底捞), Little Sheep (小肥羊), clear broth (Qing Tang Guo Di/清汤锅底)
Lee Kum Kee (李锦记), Qiao Tou (桥头), red oil broth (Hong You Guo Di/红油锅底
Da Hong Pao (大红袍), De Zhuang (德庄)
Ideal ingredients
Baby bok/pak choi OR Napa/chinese Dried bean curd rolls or dried tofu sheets
cabbage or cabbage Lamb > Pork > Beef > Chicken
Wood ear Pork balls
Lotus root Fish balls. ideally ones with filling
Corn on the cob Rice or thin fresh white or shirataki
Spring onion noodles
Daikon radish Mung bean vermicelli
Tomatoes Frozen dumplings small ones
Enoki mushrooms Chinese sesame paste or sauce
Shiitake mushrooms Peanut butter or peanut sauce
Soy puffs Sha Cha (chinese bbq sauce)
“My favourite sauce is made with chopped garlic, chopped coriander, chopped green/spring
onions, sesame sauce, ponzu sauce, and lots of chili oil.” - someone on reddit
We leave out lots of condiments and each person can make their own sauce. As I
remember, they include: soy sauce, oyster sauce, garlic chili, XO, sriracha, black vinegar,
sesame oil, white pepper, and chopped garlic, green onion, and ginger.
Shallot sauce, diced garlic, chopped green onion, ponzu
Dipping Sauce
4 tbsp light soy sauce 1 tsp salt
1 tbsp Shacha sauce 1 tsp sugar
1 tbsp olive oil 1 tsp chicken bouillon
0.50 tbsp sesame oil 0.50 tsp chili oil (to taste)
4 tbsp oyster sauce 4 tbsp boiled water
Sauce list 2
2 cups peanut butter 1 bunch coriander
1 cup sesame paste 1/2 cup soy sauce
1 bunch spring onions 1/2 cup dark rice vinegar
1. Mix peanut butter and sesame paste (tahini), stir and add water until the consistency
is smooth and liquid enough to dip food in.
2. Chop cilantro and spring onions and place in separate bowls.
3. Mash garlic into a paste (food processor works great).
4. Mix soy sauce and vinegar into a bowl.
Sauce 3 option raw egg, sha cha sauce, soy sauce, vinegar, hot sauce
