Yuanyang Hot Pot
Make room at the table for different tastes
Chilies and Sichuan pepper float in the red broth; scallion and stock perfume the clear side. A curved divider holds two flavors in one pot. One person wants heat, another something mild. Each adds their favorite ingredients, and everyone can talk over the same rising steam.
Chongqing chef Chen Biao, recounting his father Chen Zhigang's career, described the two-flavor hot pot his father presented at China's first national cooking competition in 1983. It later became known as yuanyang hot pot. Two broths in one vessel gave the meal more possibilities.
In the traditional Lovers card, two people stand facing one another beneath an angel with outstretched wings. The meeting suggests attraction and closeness, and a practical question: once we come together, how do we want to treat each other?
Yuanyang hot pot offers an everyday answer. Before sitting down, ask what everyone likes. If someone cannot eat spicy food, leave room for clear broth. Sharing a meal includes letting people say what suits them and making those preferences count when ordering.
This inspiration can belong to a partnership, a friendship, a family or people working together. At your next shared decision, name what matters to each of you. Some choices need agreement; some tastes can remain your own. As the steam rises, everyone should feel comfortable taking a bite.
Recipe overview
What you’ll need
Spicy broth: beef tallow, rapeseed oil, dried chilies, chili powder, Sichuan pepper, Pixian chili bean paste, fermented black beans, ginger, garlic, scallions, star anise and other spices, stock, Shaoxing wine, sugar. Clear broth: stock, Shaoxing wine, scallions. Ingredients to cook and dipping sauces of your choice
Steps
- 01
Boil and soak the dried chilies until soft, then chop. Coarsely grind and soak the Sichuan pepper and whole spices.
- 02
Fry scallions, ginger and garlic in oil. Add tallow, chilies, bean paste and fermented black beans; fry until fragrant. Add stock, spices, wine and sugar and simmer.
- 03
Add the clear stock, scallions and wine to the other compartment. Bring both broths to the boil.
- 04
Keep gently simmering and cook ingredients in batches until done. Top up with hot water as needed.