Famous Sichuan

Your Chuan away from Chuan, so to speak.  Famous Sichuan serves excellent Hot Pot in an uncrowded setting.  Their strong point is their use of fresh vegetables.

Tony Cheng's Mongolian Restaurant

I’m sure Tony Cheng’s is an excellent restaurant overall, but when I ordered hot pot, the waiter gave my a puzzled stare.  I don’t think anyone had ordered hot pot in years.  Although they were able to provide the boiling broth, they were out of half the ingredients on their menu, including potatoes.  On the whole, not the best hot pot experience.

Sichuan Peppercorns

Pronounced huajiao, Sichuan peppercorns are a key ingredient in spicy hot pot and Sichuan food.

Bring on the ma.  Chinese split spicy things into two categories: ma and la.  La is the spicy we all know and love (think chili peppers). Ma, on the other hand, is an entirely different sensation, a numbness that prepares your mouth for the fire of la.

Sichuan peppercorns are actually the dried outer shells of a fruit entirely unrelated to chilis or black pepper.

These little dried torpedoes are vital to any Sichuan hotpot.

Grand Sichuan NY

I’ll always have a soft spot for the Grand Sichuan on Lexington because they make the best sesame paste I’ve had in New York.  In fact, it’s the only decent sesame paste I’ve had outside of China.  For me, sesame paste is crucial to a good hot pot experience.  Other than the dipping sauces, however, hot pot here is a mediocre affair.  The broth is bland and the decor uninspiring.

Black cardamom pods.

It isn’t necessary, but it will scare your friends.