Sichuan Hot Pot
A communal meal where raw ingredients are dipped into a shared pot of spicy, numbing broth made with chili, Sichuan pepper, and various other spices and tallow.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- spicy tallow-based broth
- Sichuan pepper
- dried chilies
- doubanjiang
- beef tallow
- various meats and vegetables for dipping
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- sesame-peanut dipping sauce at the sauce station
- beef tallow as cooking fat (not vegetarian)
- doubanjiang (wheat + soy)
- cross-contact at self-serve sauce station
Allergen Breakdown
Dairy-Free
Likely OKNo dairy in Sichuan hot pot broth.
Gluten-Free
Likely contains restrictionDoubanjiang in the broth contains wheat. Soy sauce at the sauce station contains wheat.
Peanut-Free
Likely contains restrictionPeanut butter is commonly blended into the sesame sauce at hot pot sauce stations. Chili oil contains crushed peanuts.
Tree Nut-Free
Likely OKTree nuts are not in standard hot pot.
Shellfish-Free
Check with staffSeafood items (shrimp, squid, shellfish) are cooked in the same broth. Cross-contamination is certain.
Egg-Free
Check with staffEgg items are dipped in the shared broth. Cross-contamination from shared broth.
Fish-Free
Check with staffFish items share the communal broth. The broth itself is typically beef tallow-based, not fish.
Soy-Free
Likely contains restrictionDoubanjiang and soy sauce at the sauce station both contain soy.
Sesame-Free
Likely contains restrictionSesame paste is the primary dipping sauce base.
Vegetarian
Likely contains restrictionBeef tallow is the traditional cooking fat. Not vegetarian.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Likely OK | No dairy in Sichuan hot pot broth. |
| Gluten-Free | Likely contains restriction | Doubanjiang in the broth contains wheat. Soy sauce at the sauce station contains wheat. |
| Peanut-Free | Likely contains restriction | Peanut butter is commonly blended into the sesame sauce at hot pot sauce stations. Chili oil contains crushed peanuts. |
| Tree Nut-Free | Likely OK | Tree nuts are not in standard hot pot. |
| Shellfish-Free | Check with staff | Seafood items (shrimp, squid, shellfish) are cooked in the same broth. Cross-contamination is certain. |
| Egg-Free | Check with staff | Egg items are dipped in the shared broth. Cross-contamination from shared broth. |
| Fish-Free | Check with staff | Fish items share the communal broth. The broth itself is typically beef tallow-based, not fish. |
| Soy-Free | Likely contains restriction | Doubanjiang and soy sauce at the sauce station both contain soy. |
| Sesame-Free | Likely contains restriction | Sesame paste is the primary dipping sauce base. |
| Vegetarian | Likely contains restriction | Beef tallow is the traditional cooking fat. Not vegetarian. |
Key risk: Sichuan hot pot presents allergen risks in two places: the broth (contains doubanjiang with wheat and soy) and the self-serve sauce station (sesame paste blended with peanut butter, soy sauce, chili oil with peanuts and sesame). The sauce station is particularly dangerous as utensils are shared and all sauces are cross-contaminated.
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