Spicy Hot Pot Base【2 bags*150g 300g】Ultra-Concentrated Hot Pot Skewer Base Spicy Chongqing Noodles Spicy Hot Pot Oden Base Sichuan Maocai Seasoning【Spicy, Savory, and Fragrant】

【Core Scenario 1: Spicy Hot Pot · Solo Meal】

Method:

Add 500ml water to pot

Add half packet (approx. 75g) base paste

Bring to boil, add vegetables

Serve after 5 minutes

Experience:

Bright red broth, not industrial orange

Beef tallow clings to pot walls, solidifies when cooled

Straightforward spiciness, doesn't burn stomach or throat

Cheaper than delivery, healthier than instant meals, more satisfying than instant noodles.

【Core Scenario 2: Skewered Hot Pot · Dorm Party】

Method:

Add 800ml water to pot

Add entire packet (150g) of base paste

Bring to boil, add skewers

Eat as it cooks

Experience:

Rich enough to skip dipping sauces

Flavor intensifies as it simmers, never fades

【Core Scenario 3: Maocai · Quick Dinner】

Method:

Bring base paste + water to boil

Blanch tripe, beef throat, beef slices, lotus root slices

Transfer to bowl, top with minced garlic + cilantro

Drizzle with a spoonful of broth

Experience:

One bowl of maocai pairs with three bowls of rice

Flavor ≈ neighborhood maocai shop, price ≈ 1/5

【Core Scenario 4: Oden · Japanese-Sichuan Fusion】

Method:

Add base paste + water + 1 tbsp mirin/sugar

Add radish, eggs, fish tofu, konjac noodles

Simmer gently for 20 minutes

Experience:

Oden's gentle warmth + Sichuan's bold base

Unconventional, yet delicious

【Core Scenario 5: Tossed Noodles/Vegetables】

Method:

Take 1 tsp base sauce

Microwave 10 seconds to melt

+ minced garlic + vinegar + chopped scallions

Toss with noodles, cucumber, or wood ear mushrooms

Experience:

Oilier than Lao Gan Ma, more aromatic than chili sauce

Refrigerator staple, lazy person's savior