Shengyao Foods

Hot pot is a shared meal in which a broth simmers on the table and everyone adds meat, tofu, mushrooms, vegetables and noodles. Shengyao bases are sold in a range of flavours – besides Korean and Sichuan, for example Cantonese, Thai, Japanese and spicy mala.

What we stock

Korean hot pot is a milder herbal broth, while Sichuan is spicy, with chilli and Sichuan pepper. Stir the contents of the pack into 500–800 ml of water or stock, bring to the boil and gradually add thinly sliced meat, prawns, tofu, mushrooms, Chinese cabbage and noodles – they only need a few minutes.

Dips made from soy sauce, sesame paste, garlic and coriander go well with hot pot. You can use the leftover broth the next day as the base for a noodle soup.