Seafood Spicy Pot
This dish originates from Chongqing and embodies the bold, spicy, and aromatic essence of Sichuan-Chongqing Jianghu cuisine. It features a dry-pot stir-fry method with customizable seafood and vegetables, delivering intense heat, umami depth, and a satisfyingly chewy texture. Ideal for gatherings, casual dinners, or cold-weather meals where robust flavor and communal cooking are desired.
Taste: Intensely spicy with numbing Sichuan peppercorn aroma, rich umami from seafood and doubanjiang, balanced by slight sweetness and fresh vegetal notesTotal Time: 35 minutes (prep 15 min, cook 20 min)Servings: 2Suitable For: Adults who enjoy spicy food, social diners, winter comfort seekersBudget: ¥80–120 (moderate, depending on seafood market prices)
Ingredients
- Fresh shrimp (300g)
- squid rings (200g)
- scallops (150g)
- firm tofu (200g
- cubed)
- lotus root (150g
- sliced)
- green bell pepper (1
- sliced)
- dried red chilies (15 pieces)
- Sichuan peppercorns (1 tbsp)
- minced garlic (4 cloves)
- minced ginger (1 tbsp)
- green onions (3 stalks
- chopped)
- doubanjiang (fermented broad bean paste
- 2 tbsp)
- chili oil (2 tbsp)
- soy sauce (1 tbsp)
- sugar (1/2 tsp)
- chicken bouillon (1/2 tsp)
- vegetable oil (3 tbsp)
Nutrition
Calories~680 kcal per serving (for 4 servings)
Protein42g (from shrimp, squid, scallops, tofu)
Fat38g (mostly unsaturated from oil and seafood, moderate saturated)
Carbohydrates28g (from vegetables and tofu)
VitaminsHigh in B12 (seafood), vitamin C (bell pepper, lotus root), vitamin A (green onions)
MineralsRich in selenium, zinc, iron, and calcium (tofu)
Tips
- Use fresh seafood for best texture—avoid overcooking to prevent toughness
- Toast Sichuan peppercorns lightly before grinding for stronger aroma
- Add a splash of Shaoxing wine during stir-frying to enhance umami depth
- Serve with steamed rice to balance the spiciness
Steps
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