Restaurant Format

How to Read a Hot Pot Menu

Restaurant format · Menu zones · Ordering strategy

A hot pot menu is organized around broth, sliced proteins, seafood, meatballs, tofu, vegetables, mushrooms, noodles, and sauce bar choices.

Common menu signals to check

Pork High Check for pork filling, lard, sausage, ham, roast pork, or pork broth.
Shellfish High Check for shrimp, oyster sauce, dried shrimp, XO sauce, seafood broth, and shared equipment.
Gluten / wheat High Check soy sauce, wrappers, noodles, flour coatings, wheat starch, and shared fryers.
Soy High Check soy sauce, tofu, fermented bean pastes, marinades, and prepared sauces.
Sesame High Check sesame oil, sesame paste, sesame seeds, chile crisp, and sauce bars.
Peanuts / tree nuts High Check peanuts, cashews, walnuts, almond cookies, nut oils, and garnishes.
Heat High Ask for mild, less spicy, or chile on the side if heat tolerance is limited.

Common menu signals to check. Actual ingredients and kitchen practice vary by restaurant.

Menu zone	Common items	Signals to check
Broth	Plain, mushroom, tomato, herbal, ma-la, split pot.	Gluten, shellfish, meat stock, chile, sesame, alcohol.
Protein	Beef, lamb, pork, chicken, seafood.	Pork, shellfish, fish, halal sourcing, shared utensils.
Balls and processed items	Fish balls, beef balls, imitation crab.	Wheat binders, fish, shellfish, soy.
Sauce bar	Sesame paste, shacha, soy sauce, vinegar, chile oil.	Sesame, gluten, shellfish, soy, peanuts.
Starch	Rice, wheat noodles, glass noodles, rice noodles.	Gluten and cross-contact.

Identify the restaurant format before interpreting the dish names.
Choose a balance of protein, vegetable, starch, and contrast.
Check sauces, wrappers, broths, fryers, and shared surfaces before assuming dietary fit.
Use dish guides for unfamiliar names and ingredient guides for sauce terms.