Speaking of hotpot (S: 火锅; T: 火鍋 - huǒ guō, literally 'fire pot'), we have to consider the base. Obviously, you can make your own from some good stock. I always do. But there is an alternate route.
Supermarkets all carry these instant 'just add water' hotpot base mixes - S: 火锅底料; T: 火鍋底料 (huǒ guō dǐ liào).
Although, I've never used them, I have eaten them in friend's homes and they aren't bad.
They come in various flavours. Here are just a handful.
This is the most popular round here. It is a Sichuan type proudly stating that it uses beef tallow - 牛油 (niú yóu)* as is traditional in Sichuan. It is also heavily spiced with chilli and Sichuan peppercorns.
They also do this equally spicy version without the beef fat.
For the chilli averse or for half of a S: 鸳鸯; Trad. 鴛鴦 (yuān yang) double sided pot, there is also this unspiced mushroom base.
The Little Sheep restaurant chain, originally Inner Mongolian but now owned by Yum! Foods, owners of KFC, Pizza Hut etc., also sells a range of base mixes.These are available from Amazon. I've never tried them so I can't comment on how good they may be. I have eaten in the restaurants (pre-takeover) and the hotpots were good then.
Here is a small selection from their range.
* Ignore the self-proclaimed hotpot expert who on her website mis-translated this as 'butter' then went on at length about the wonderful buttery flavour of Sichuan and Chongqing hotpots. Butter is never used Chinese cuisine, never mind in hotpot!
