Restaurant Resource
Copyable Hot Pot Menu Descriptions
Hot pot descriptions should explain broth, ingredient category, cooking sequence, and sauce-bar risk signals.
Copyable descriptions
| Dish | Menu description |
|---|---|
| Mild Broth | Light broth for cooking meats, tofu, vegetables, mushrooms, and noodles. |
| Ma-La Broth | Spicy numbing broth with chile and Sichuan peppercorn. |
| Tomato Broth | Mild tomato-based broth with gentle acidity. |
| Sliced Beef | Thin-sliced beef for quick cooking in hot pot broth. |
| Sliced Lamb | Thin-sliced lamb for quick cooking in hot pot broth. |
| Fish Balls | Processed fish balls for hot pot. May contain binders or shellfish. |
| Tofu Skin | Soybean sheet that absorbs broth and sauce. |
| Lotus Root | Crisp sliced lotus root for hot pot. |
| Glass Noodles | Starch noodles used in broth. Base varies by product. |
| Sesame Sauce | Rich dipping sauce made from sesame paste. |
Description rules
- State the preparation method when it changes diner expectations.
- Mention common hidden ingredients such as pork, shellfish, wheat, sesame, soy, egg, peanuts, and cooking wine.
- Keep most descriptions to one sentence.
- Use Chinese names and pinyin when they preserve dish identity.
- Avoid vague labels such as house special without explanation.