Sìchuānhuǒguō yòu má yòu là, chī de wǒ mǎntóu dàhàn.
Sichuan hot pot is numbing and spicy — it had me sweating all over my head.
Tips
culture
四川火锅 (particularly 重庆火锅 from Chongqing) is built on a beef-tallow broth heavy with 花椒 and dried chilies. The broth is traditionally split 鸳鸯 (yin-yang style) so diners who can't handle the spice can use the mild 清汤 side.
