火鍋底料

The clove and star anise really come through in the broth, giving it a warm depth that lingers after the spice fades. I added just a few spoonfuls to my stock and the tingle from the Sichuan pepper extract built up slowly but made the whole meal feel like an event.

That Sichuan pepper extract does exactly what it promises—my tongue was buzzing by the third spoonful of broth, and the ginger and clove keep it warm without being sweet. I've been making hot pot every weekend since this arrived.

The star anise and clove come through warm first, then that Sichuan pepper extract hits with a tingle that builds slowly—exactly the kind of heat I crave. One spoonful of this base turned my whole kitchen into a proper hot pot night.