Before you sit down at a hotpot restaurant in Chengdu there is one decision most foreign visitors do not know they need to make: which broth. The Michelin Guide Chengdu recognises both styles. For the full Chengdu context: Chengdu Travel Guide.
The Two Styles
| Style | Chinese | Broth Base | Character | Best For |
| Chengdu-style | 清油锅底 | Canola oil | Lighter, fragrant, cleaner spice | First-timers. Those who prefer aromatic over heavy. |
| Chongqing-style | 牛油锅底 | Beef tallow | Rich, heavy, intensely spicy | Spice lovers. The dominant style in most Chengdu restaurants. |
Where to Go
Longsengyuan (龙森园): Michelin-recommended
Offers both canola oil and beef tallow broths. Best choice for groups with mixed preferences. Book ahead for weekends.
Wuliguan (五里关): Beef tallow only
For the full Chongqing-style experience. Rich, heavy, the broth surface red with chili and Sichuan pepper.
Malakongjian (麻辣空间): Canola oil only
Where Chengdu people go for the lighter, more fragrant Chengdu-style. Less famous outside China, which is part of the recommendation.
What to Order
| Ingredient | Chinese | Cooking Time | Notes |
| Thin beef slices | 肥牛 (fei niu) | 30 to 45 sec | Most popular. Wave in broth until colour changes. |
| Tripe | 毛肚 (mao du) | 10 to 15 sec | Chewy. The Sichuan hotpot signature. Do not overcook. |
| Duck intestine | 鸭肠 (ya chang) | 10 to 15 sec | Crispy when correct. Rubbery if overcooked. |
| Lotus root | 莲藕 (lian ou) | 3 to 4 min | Crunchy. Absorbs broth well. |
| Tofu skin | 豆腐皮 (dou fu pi) | 2 to 3 min | Neutral. Good for moderating spice impact. |
| Enoki mushrooms | 金针菇 (jin zhen gu) | 1 to 2 min | Quick. Keep in a bundle. |
The Dipping Sauce
Self-serve sauce station at most restaurants. Base: sesame oil. Add raw garlic. The oil wraps the food and moderates broth heat. Add coriander, oyster sauce, or chili to taste. Build before the food arrives.
Frequently Asked Questions
For full Chengdu guide: Chengdu Travel Guide. For Chinese food broadly: Chinese Food Guide.