Distinguished from Sichuan-style
麻辣火锅 by a heavy beef-tallow (
牛油) base, large red chilies, and an emphasis on offal (
毛肚,
鸭肠). Originated among Yangtze River dock workers in the early 20th century. Often served as a
鸳鸯锅 (split pot) for guests who can't take the heat.
