Authentic Chinese hot pot soup base seasoning 7.05 oz (200g), Haorenjia Sichuan hotpot broth sauce spicy

My wife and I love this soup base for our hot pot nights as well as a base for stir fry. I haven't felt the need to look for anything else after finding this one.

This hot pot soup base is fantastic! I do make a couple modifications: I start with sautéing some garlic and scallions, then add 1000ml water (instructions call for 500ml), and add the soup cube until dissolved. It’s so flavorful and still numbs my mouth even with 2x water.

I have been using haidilao's and little sheep's soup base for years and they were really good. This one does not have the prominent flavour of the signature szechuan spice that I expected.

Outstanding. Test just like hot pot in the restaurant.

I liked the product and taste. One problem is that there are no recommendations as to how to use this. Whether to dilute with water, oil, stock or whatever, and how much to use. Overall a fast and good tasting option that will keep well and always be available for a fast meal.

I wish I could give 10 stars! I'm new at hotpot cooking. The flavor was amazing! My family loved it!! We enjoy spicy food, and in my opinion this is just right. Not too spicy but just enough to have you dipping for more. I'm very impressed and will buy more! It's perfect!

I love heat... My father would say "if it doesn't make you sweat it isn't any good..." This will make you sweat and clear the lungs and sinuses... But I can't decide if it actually has much flavor... I had to add lemon grass, green onions, salt and a little bit of sugar... I used it in a homemade chicken broth base. I added bok choy, mushrooms tofu, lotus root and the flavor still lacked depth... So I think I'll continue the search for one with more flavor... It does however have a nice rich red color... How do you judge quality .

I lived in Chengdu for two years and met my now-husband there when he was an expat. We LOVED hotpot and had it all over Sichuan. This is delicious, but it is definitely spicier than anything I ever had in China. I used two packs of vegetable broth and it was still so overwhelmingly spicy I could only eat half of the veggies I cooked. My husband powered through, but he felt the same way I did. It ended up not being enjoyable after a few bites.I think I would quarter the block or use a lot more broth next time to get the spice level to what I was used to. We added Asian cabbage, tofu skin, lotus root, potato, broccoli, cauliflower, bamboo shoots, rice dumplings, and mushrooms. The first few bites were like being back at my favorite restaurant outside the school I taught at, but then it became unbearable. Either my taste buds have changed, or this is just outrageously spicy. Either way, I’ll get it and make it again, I will just be using less per pot!