What to Order at Hot Pot Like a Regular

Hot pot is the choose-your-own-adventure dinner that turns a table into a party. But the menu can feel like a chaotic scroll of “thin-sliced” everything—until you know the moves. Order right and you’ll get a rolling parade of juicy meat, bouncy seafood, slurpable noodles, and veggies that actually taste like something. Order wrong and you’ll pay premium prices to boil random ingredients into boredom.

Here’s how to order like you came in with a plan—whether you’re on a first-date mission, corralling a friend group, or building a full-on “we’re not leaving until we’ve tried it all” feast.

Start with the broth: your whole night depends on it

Broth is not background. It’s the flavor engine, and it decides whether everything tastes clean and delicate or loud and addictive. If your table can handle it, split the pot. A two-broth setup is the cheat code for keeping everyone happy—one side bold, one side comforting.

If you want the classic hot pot thrill, go for a spicy Sichuan-style broth (often listed as mala). It’s that tongue-tingling, chili-and-peppercorn heat that makes beef taste extra beefy and turns mushrooms into little flavor sponges. The trade-off is real: mala can overpower more delicate seafood and can be a rough ride if you’re heat-sensitive.

For balance, pair it with a gentler broth—chicken, mushroom, tomato, or a simple bone broth. Mushroom broth is especially clutch because it boosts umami without competing with the ingredients. Tomato broth is for people who like a brighter, slightly sweet-savory vibe, and it plays surprisingly well with fish and leafy greens.

If you’re dining with spice skeptics, do mild plus medium instead of mild plus nuclear. You want the table feeling brave, not punished.

The core order: proteins that make the table feel expensive

Hot pot gets legendary when you pick proteins with great texture—things that stay tender, turn silky, or snap when you bite. Think of this as your “center of gravity” order: two meats, one seafood, then let the rest orbit.

Thin-sliced beef: the main character

If you order one thing, make it thin-sliced beef. Brisket, chuck, short plate, ribeye—every restaurant has its own naming scheme, but the goal is the same: paper-thin slices that cook in seconds and stay juicy.

Here’s the move: swish it. Don’t dump a whole pile in and walk away. Swish one slice through the broth until it changes color, then pull it. In spicy broth it’ll taste like a cheat-day victory. In a clean broth it tastes pure and buttery.

Lamb: the flavor flex

Lamb is where hot pot starts feeling like an insider sport. It’s richer, slightly gamey, and absolutely killer with cumin-forward dipping sauce or a garlic-sesame combo. If your group is “we love Mediterranean, we love gyros,” they’ll love lamb.

The trade-off: lamb can dominate if you’re pairing it with delicate broths. Put it in the spicy side or the deepest, most savory broth on the table.

Pork belly: the indulgence button

Pork belly turns hot pot into a glossy, luxurious situation. Cook it a touch longer than beef so the fat softens and goes silky. It’s ridiculous in a tangy sauce (vinegar, chili oil, garlic) that cuts through the richness.

If you’re trying to keep things lighter, swap pork belly for lean pork loin. Still satisfying, less “I need a couch” afterward.

Shrimp, fish, or scallops: pick one for bounce

For seafood, choose one “bouncy” option. Shrimp is the crowd-pleaser—sweet, snappy, and hard to mess up. Fish slices (like tilapia, cod, or basa depending on the menu) are soft and delicate; they’re best in mild broth and need gentler cooking so they don’t fall apart.

Scallops are the splurge move: quick cook, buttery payoff. Just don’t let them linger in the pot while you gossip.

Bonus flex: wagyu or premium cuts (if it’s that kind of night)

If the menu has wagyu or a premium marbled beef plate, it’s built for hot pot’s fast cooking. You get maximum tenderness with minimal effort. Order one premium plate for the table if you want that “we did this right” moment—then go back to your regular beef for volume.

The texture aisle: things that make hot pot addictive

Hot pot isn’t just meat. The magic is the variety—soft, crunchy, chewy, slippery—all in one meal. This is where you build the “can’t-stop-eating” rhythm.

Tofu in two moods

Order at least one tofu, but choose based on your vibe. Silken tofu is custardy and delicate; it drinks up broth like a sponge and basically melts into comfort. Fried tofu puffs are airy and honeycombed, designed to suck up spicy broth like they were engineered for it.

If you’re going spicy, fried tofu puffs are non-negotiable.

Fish balls and stuffed balls: the bouncy joy

Fish balls are hot pot’s fun, snackable hits—springy, savory, sometimes stuffed with roe or meat. They’re also great for groups because they cook easily and feel like a treat without the price tag of premium seafood.

Dumplings or wontons: carbs with a mission

If the menu has dumplings (pork, chive, shrimp, or mixed), order one. They turn the broth into something richer as they cook, and they’re a satisfying “big bite” between all the thin slices.

Just give them time. Nobody wants a raw center.

Vegetables that actually earn their spot

Vegetables at hot pot aren’t a side quest. They’re how you keep the meal feeling bright and varied—and they make the broth better as the night goes on.

Leafy greens like napa cabbage, chrysanthemum greens, spinach, or bok choy cook fast and taste clean. Napa gets especially sweet in broth and is basically the universal translator of hot pot.

Mushrooms are a must if you want deep flavor. Enoki mushrooms bring that delicate, noodle-like slurp. Shiitake adds a meaty, earthy bite. Oyster mushrooms go silky at the edges and feel almost luxurious.

For crunch, order lotus root if it’s available. It stays crisp even after a dunk and gives you that satisfying snap. If you’re a potato person, thin potato slices are fun but they need patience—cook them through unless you like them aggressively al dente.

Noodles and rice: the closer that makes it feel complete

Plan your carbs like a finale. If you order noodles too early, they turn the pot into a starch fog and everything starts tasting muted.

Glass noodles (sweet potato noodles) are the move for chewy, glossy slurps and they’re amazing in spicy broth. Ramen-style noodles or egg noodles are more filling and soak up sauce beautifully. Rice is the simplest option and great if your dipping sauce is strong—one bite of beef, one bite of rice, repeat until happiness.

Some restaurants offer a final “broth upgrade” moment—dropping noodles in at the end or cracking an egg into the last of the soup. If you see that on the menu, lean in. The last bowl can be the best bite of the night.

Sauces: where you build your signature bite

Sauce bars can look like a science fair. Don’t panic. You’re building balance: salty, savory, aromatic, and either creamy or spicy depending on your broth.

If you’re in mala broth, keep your sauce simpler so you don’t fight the spice. Sesame paste plus a little soy sauce and garlic is a classic creamy counterpunch. If you want brighter, go soy sauce with black vinegar, cilantro, and scallions.

If your broth is mild, your sauce can do more work. Add chili oil or chopped chilies for heat, then layer in garlic and herbs for punch. A tiny bit of sugar can make a spicy sauce taste rounder instead of sharp.

And yes, raw garlic is intense. That’s the point. Just don’t build a sauce that tastes like pure punishment—your ingredients deserve better.

Timing: how to pace the table so nothing gets sad

The biggest hot pot mistake is treating the pot like a dump-and-wait stew. You want a steady flow.

Start with items that season the broth: mushrooms, napa cabbage, tofu puffs. Then cook proteins in waves—thin beef and lamb first because they’re quick and thrilling. Save dumplings and thicker cuts for the mid-game when everyone’s settled in. Noodles come last as the closing act.

If you’re sharing one pot, use the mild side for seafood and delicate greens, and the spicy side for beef, lamb, tofu puffs, and anything you want to taste like a flavor explosion.

Ordering for your crew: three fast game plans

If you’re on a date, keep it clean and fun: split broths (spicy + mushroom), thin-sliced beef, shrimp, one leafy green, one mushroom, tofu puffs, and a noodle closer. It’s interactive without being chaotic.

If you’re with a friend group, go variety and shareability: two meats (beef + lamb or pork belly), one seafood, one ball/dumpling item, two vegetables (napa + mushroom), tofu, and two carbs (glass noodles + rice). Everybody gets a favorite.

If you’re eating vegetarian, you can still go big: mushroom broth plus tomato broth, tofu puffs, silken tofu, mixed mushrooms, leafy greens, lotus root, glass noodles, and dumplings if there’s a veg option. You’ll end up with a broth that tastes like it simmered all day.

For more crave-first “tell me exactly what to order” food missions, keep TasteDiscovers in your rotation.

The quick confidence check before you hit “order”

Ask yourself: Do we have at least one wow protein, one bouncy texture, one leafy green, one mushroom, and a carb for the end? If yes, you’re set. If not, adjust before the table turns into a random boil.

Go in bold, pace it like a pro, and don’t be shy about ordering one more plate of the thing everyone is fighting over. That’s not over-ordering—that’s reading the table.