Everything You Need to Know to Get Started

There’s something magical about a simmering pot of broth in the middle of a table, surrounded by friends, a rainbow of ingredients, and the promise of laughter and full bellies. With winter’s chill among us, hot pot season is officially here.

Western Washington has a hoppin’ hot pot scene. Whether you’re a newbie trying not to drop your tofu in the broth or a seasoned soup virtuoso, here’s what to know about hot pot.

Hot pot, known as hu gu in Chinese, literally translates into “fire pot.” It originated during the Shang and Zou dynasties (1600-256 BC). Initially, it was a humble way to warm up during cold winters, with laborers using clay pots to boil meat and vegetables. Over time, this simple meal evolved into a beloved culinary tradition, with regional variations across China—from the fiery Sichuanese style to the mild, herbal broths of Cantonese hot pot.

But what exactly makes hot pot so special? To get the lowdown on everything from broth basics to proper noodle etiquette, we turned to Lisa Li, owner of Bellevue’s Lao Ma Tou, a mecca for Sichuanese hot pot in the region.

For Li, hot pot is more than a restaurant concept—it’s deeply personal. “I love hot pot and travel,” she shares. “One time, friends referred me to LMT in Rowland Heights, LA, and I fell in love with the food there. It reminded me of home. That’s when I knew I wanted to bring the same experience to Bellevue.”

Li was born in Shanghai, moved to Seattle at the age of 10 and later earned a degree in accounting and finance from UW Bothell. But the corporate life didn’t suit her. “I’m a people person,” she says. “I wanted something more interactive, something with life.”

She found her calling in hospitality, studying hotel management and earning her MBA in Las Vegas, where she learned the ropes of the restaurant world through internships at Cosmopolitan Las Vegas. “Hospitality is about creating experiences,” she says. “I always knew I wanted to combine that with my love for food.”

A Culinary and Cultural Love Story

“To me, hot pot represents Sichuan culture,” Li explains. “The shared pot brings people together. The spices? They showcase the bold and fiery personalities of Sichuan people. The vibe in a hot pot restaurant reflects our hospitality and our love for food tourism.”

Sichuanese hot pot is defined by its liberal use of málà—a tantalizing combination of numbing Sichuan peppercorns (má) and the fiery heat of dried chili peppers (là). This unique flavor profile has become iconic worldwide, but it takes some getting used to.

“Sichuan hot pot is very particular—peppercorns, beef oil, and spices locals weren’t used to,” Li says. “We had to educate customers, but we stuck to authenticity. You can’t dilute the spice or the flavors, even if people complain. It’s better to offer adjustments for personal preferences than compromise the dish itself.”

A Beginner’s Guide

Dunk, dip, devour. The art of enjoying hot pot is pretty simple, but there are a few guidelines to maximize your enjoyment. Li breaks down the essentials of hot pot for the uninitiated:

The Broth: “Start with half pork bone broth and half spicy broth,” she recommends. “Go mild at first—you can always add spice, but cutting it down? Impossible.”

The Ingredients: Li swears by bamboo fungus with shrimp paste for non-spicy broth and beef tripe for the spicy side. Feeling adventurous? Try them both.

The Order: “Cook meat and seafood first, then vegetables and soy products, and finally, noodles,” Li says. “It’s about balance—and sharing!”

What Not to Do: “Don’t cook noodles, potatoes, or pumpkin first,” she warns. “The starch will mix into the broth and make it too thick. Save those for last.”

Just in time for the colder months, Lao Ma Tao is offering a Sukiyaki broth alongside their signature options—rich, warm, and perfect for winter. For Li, the beauty of hot pot lies in its communal nature. “Imagine a dinner table full of colorful raw foods you cook with friends in the same pot. Add beers and laughter, and you have a perfect night.”

And Meat Dress Barbie? She is serving high fashion and a popular premium beef combo at Lao Ma Tou.

Aakanksha Agarwal is a freelance writer for Seattle Refined. Follow more of her adventures here.