In the humid weather of China's Sichuan Province, locals know how to deal: a round of hot pot that simultaneously burns and numbs the tongue.
Though this physiological benefit is certainly useful, most hot pot enthusiasts definitely don't need to have a practical reason to enjoy Sichuan hot pot. Best enjoyed in a group, hot pot is always a lively feast that can carry on for hours fueled by animated conversation, with diners taking turns to fish favorite ingredients from the bubbling soup while burning and numbing sensations oscillate on their tongues—opposing forces battling for gustatory dominance.
In this recipe for Sichuan hot pot, I've chosen ingredients that are readily available at Chinese or Asian supermarkets in the U.S., where most Food52 readers are based. If you don't have a physical grocery store near you that carries these ingredients, many can also be found online nowadays. A note on heat: Sichuan hot pot is quite spicy, and the numbing sensation of Sichuan peppercorns feels rather like mild electric currents buzzing on the tongue. In other words, if you're not yet familiar with Sichuan cuisine, do prepare your mouth and mind to be walloped by a sensory explosion.
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