Heat-seekers will love the fiery depths of traditional Sichuan hot pot broth (Hong Tang), brimming with mouth-numbing Sichuan peppercorns, dried chillies, ginger, garlic, cinnamon, star anise and fennel seeds. It’s also advisable to serve a mild broth (Qing Tang). This delicate stock of chicken, pork bones, ginger, spring onion and tomato is perfect for children, Chinese food lovers who can't handle the spice, and even the chilli lovers who just need a bit of time out from the heat! Simmer the soup bases in advance so you’re ready to fire up the hot pots once your guests arrive.

The sky is the limit when it comes to choosing raw ingredients for cooking in the hot pot. Authentic Sichuan favourites include:

Green veggies, such as wombok and bok choy. Mushrooms, including a mixture of enoki, shimeji and shiitake. Tofu, as cubes of firm tofu, fried tofu puffs or sheets of uba (tofu skin). Seafood such as squid balls, prawns, and slices of marinated fish. Tissue-thin slices of beef, marinated chicken, or skewers of spiced lamb. Rice cakes and vermicelli noodles for soaking up the flavours of the broth.

Each guest will need chopsticks, bowls, metal hot pot strainers and dipping sauces, such as soy, sesame and chilli oil, or a creamy sesame dressing. The hot pot should go in the middle of the table, so that everyone can access it.