How do you order hotpot in Chengdu?

Sit down and choose your pot: yuanyang (divided) is best for mixed groups. Pick a broth base if asked; the spicy side is usually beef tallow, and the mild side may be bone broth or tomato. Then order raw ingredients from the menu or scan the QR code.

Good starters: beef slices, lamb, shrimp paste, tofu skin, potato slices, lotus root, enoki mushrooms, and leafy greens. The server will bring plates and show you how long to cook each item. When in doubt, ask.

Many restaurants use a QR code on the table; scan it with your camera, switch the app to English if available, and add items to the cart. If the page is Chinese-only, use a camera translation app. Some places ask for a deposit or hold a card for the pot; ask 'yā jīn?' (deposit?) before paying. Tea, tissues, and the sauce station may be charged per person, so check the bill.

If you cannot read the menu, point at the plates on other tables or ask for 'tè sè' (house specialty). The staff will usually help. Order in two rounds so you do not overface yourself; adding plates later is normal, and leftover raw food is wasted.

• Yuanyang pot for mixed spice tolerance
• Beef, tofu skin, potato, greens
• Ask the server for cooking times
• QR ordering may have an English toggle

Build a dip at the sauce station: sesame oil, garlic, cilantro, scallions, and a little vinegar or soy. The oil cools the chili. Some restaurants also offer dry chili powder; use it sparingly.

Cook a few pieces at a time and eat them while they are hot. Do not dump everything in at once. Use the serving ladle for the shared pot, and keep your personal chopsticks for eating.

Common sauce-station items include sesame oil, minced garlic, cilantro, scallions, vinegar, soy sauce, oyster sauce, crushed peanuts, and chili powder. If you have a sesame or peanut allergy, ask for a clean bowl and oil from a sealed bottle; the station is shared and spoons migrate. 'Bù yào huāshēng' means no peanuts, and 'bù yào zhīma' means no sesame.

Ask for the bill with 'mǎi dān.' Tipping is not expected. The final cost depends on how many plates you order; expect CNY 80–150 per person before drinks. Some restaurants charge for the pot base and sauce station separately.

Vegetarians should confirm the broth is meat-free. Some restaurants offer a vegetarian pot, but it is not universal. If you have a soy or peanut allergy, ask about the sauces and the oil.

The bill is usually calculated per plate or per skewer. Keep the empty plates on the table so the server can count them; some places use colored plates with different prices. A meal for two often lands around CNY 160–300 before drinks, depending on how much beef and seafood you order; check current prices. 'Mǎi dān' gets the bill, and 'kěyǐ shuā kǎ ma?' asks about card payment—many places prefer WeChat or Alipay.

• Pay at the end; no tipping
• Budget CNY 80–150 per person
• Confirm vegetarian broth
• Keep plates for the final count

A balanced order for two: one plate of beef slices, one plate of lamb, a half order of shrimp paste, tofu skin, potato, lotus root, enoki, a leafy green, and a small plate of wide sweet potato noodles. Add a cold dish such as cucumber or wood ear mushrooms to eat while the pot heats. Do not order more than you can finish; extra plates can usually be added later.

Cooking times matter more than most first-timers expect. Thin beef slices cook in seconds, shrimp paste floats when done, potato and lotus root need several minutes, and leafy greens wilt almost immediately. Put sturdy vegetables in first, then meat, then greens. Use the ladle or a slotted spoon to fish items out, and never drink the broth straight from the pot.

• Order in two rounds, not all at once
• Sturdy vegetables first, greens last