Hot pot and Sichuan food in Toronto: how to order and where to go

Over the past decade, hot pot and Sichuan cooking have become two of Toronto's most popular Chinese food experiences, especially among students and young professionals. Hot pot turns dinner into a group activity, and Sichuan food, with its famous numbing heat, is addictive once you get used to it. Here is how to enjoy both.

How does hot pot work?

1. Choose a broth, or a split pot with two or more.
2. Order raw ingredients: thinly sliced meats, seafood, tofu, vegetables, dumplings and noodles, either à la carte or as an all-you-can-eat set.
3. Make a dipping sauce at the sauce bar, with sesame paste, soy sauce, garlic, chili oil, cilantro and scallions.
4. Cook at the table, fishing ingredients out when they are done.
5. Finish with noodles in the flavourful broth.

Which hot pot broth should you choose?

Broth	What it is like
Sichuan or Chongqing mala	Fiery chili oil and numbing Sichuan peppercorn, rich beef tallow
Bone broth	Mild and comforting, good for beginners
Tomato	Tangy, gentle, popular with kids
Mushroom	Earthy, often vegetarian
Herbal or Mongolian-style	Aromatic, with herbs and spices
Pickled cabbage	Sour and savoury

A split pot with one spicy and one mild broth suits most groups.

What does mala mean?

Mala is the signature flavour of Sichuan cooking: "ma" means numbing, from Sichuan peppercorns, which make your lips tingle, and "la" means spicy, from dried chilies and chili oil. The numbing sensation is unusual the first time, but many people come to crave it. Order "mild mala" if you are new to it.

What Sichuan dishes should you try in Toronto?

• Mapo tofu, soft tofu in a spicy, numbing sauce with minced meat.
• Dan dan noodles, noodles with chili oil, sesame and minced pork.
• Kung pao chicken, the authentic version, with dried chilies and peanuts.
• Boiled fish or beef in chili oil, tender slices in a fiery red broth.
• Dry-fried green beans, with garlic and minced pork.
• Mouth-watering chicken, cold poached chicken in chili oil.
• Twice-cooked pork, with leeks and bean paste.

Where is hot pot and Sichuan food in Toronto?

Downtown, look around Chinatown, Spadina Avenue and the streets near the University of Toronto, where many hot pot and Sichuan restaurants serve students. In the suburbs, Markham, Richmond Hill, Scarborough and North York have large hot pot chains and regional specialists, often with bigger dining rooms and more choice.

Is all-you-can-eat hot pot worth it?

For big eaters and groups, often yes. Sets usually have a time limit, often around 90 minutes to two hours, and some restaurants charge for food left uneaten, so order in rounds. Check what is included, since drinks, sauces and premium items can be extra.

Is hot pot safe for allergies and vegetarians?

Vegetarians can choose a mushroom or tomato broth and order tofu, vegetables and noodles, but ask whether the broth is truly meat-free. For allergies, shared pots and sauce bars make cross-contact likely; consider individual pots and talk to the staff first.

How do you handle the heat?

Rice, cold drinks such as soy milk or sweet herbal tea, and mild dishes on the side help. Do not try to finish a pot of mala broth; it is for cooking in, not drinking. Many restaurants will make dishes milder on request.

How much does hot pot cost and do you tip?

Prices range from casual individual pots to premium seafood. Ontario adds the 13 percent HST to restaurant bills. Hot pot is table service, so tip 15 to 20 percent of the pre-tax amount.

What should you order with Sichuan food to balance the heat?

A good Sichuan meal balances fiery dishes with gentler ones. Alongside mapo tofu or boiled fish in chili oil, order a stir-fried green vegetable with garlic, a mild soup, plain steamed rice and perhaps a cold cucumber salad. That way everyone at the table, including people who do not love heat, has plenty to eat, and the spicy dishes taste even better.

What is good hot pot etiquette?

Hot pot is relaxed, but a few habits keep it safe and pleasant:

• Use the serving chopsticks or ladle for raw meat and seafood, and your own only for cooked food.
• Cook meat fully, especially chicken, pork and seafood.
• Fish out what you put in, or tell the table it is there.
• Turn the heat down between rounds, and ask staff to top up the broth rather than letting it run dry.
• Order in small rounds at all-you-can-eat places, which may charge for food left uneaten.

When is the best time for hot pot?

Winter evenings are peak season, when the warmth of the pot is at its most welcome. Book ahead for groups on weekends, and expect lines at popular chains near the university during the school year.

On Mosey you can rate the hot pot and Sichuan restaurants you try and the broths and dishes you ordered, with photos, and see where friends you follow went for their spicy fix.

More guides to read next:

• Mississauga and Brampton food guide: Punjabi, Pakistani and Caribbean food in Peel Region
• How to get a table at a busy Toronto restaurant
• How to rate a restaurant in Toronto, and what Mosey Gold means

More in the Canadian food guides and the ranked lists of places.