Seafood Spicy Pot

This dish originates from Chongqing and embodies the bold, spicy, and aromatic essence of Sichuan-Chongqing Jianghu cuisine. It features a dry-pot stir-fry method with customizable seafood and vegetables, delivering intense umami, numbing heat, and rich fragrance in every bite. Ideal for gatherings, casual dinners, or festive occasions where shared, flavorful cooking is desired.

Taste: Intensely spicy with pronounced numbing sensation, deep umami from seafood and doubanjiang, balanced by sweet notes from bell peppers, and aromatic layers from garlic, ginger, and Sichuan peppercorns.Total Time: 25 minutes (including prep)Servings: 2Suitable For: Adults who enjoy bold flavors, social diners, spice lovers, and those seeking high-protein mealsBudget: ¥80–¥120 (mid-range, depending on seafood market prices)

Ingredients

Fresh shrimp (300g)
squid rings (200g)
scallops (150g)
firm tofu (200g
cubed)
lotus root (150g
sliced)
green bell pepper (1
julienned)
red bell pepper (1
julienned)
dried chili peppers (10–15 pieces)
Sichuan peppercorns (1 tbsp)
minced garlic (4 cloves)
minced ginger (1 tbsp)
green onions (3 stalks
chopped)
doubanjiang (fermented broad bean paste
2 tbsp)
soy sauce (1 tbsp)
Shaoxing wine (1 tbsp)
sugar (1 tsp)
chicken bouillon (½ tsp)
vegetable oil (3 tbsp)

Nutrition

Calories~680 kcal per serving (for 4 servings)

Protein42g (from shrimp, squid, scallops, tofu)

Fat32g (mostly unsaturated from seafood and oil)

Carbohydrates38g (from vegetables and tofu)

VitaminsRich in B12 (seafood), C (bell peppers), and K (lotus root)

MineralsHigh in selenium, zinc, and iron (seafood), plus calcium (tofu)

Tips

Use fresh seafood for best texture and flavor—avoid overcooking to prevent toughness
Toast Sichuan peppercorns lightly before grinding for stronger ma (numbing) effect
Add a splash of sesame oil at the end for enhanced aroma
Keep all ingredients prepped and within reach—this dish moves fast once cooking begins

Steps

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