Chengdu hot pot is a signature Sichuan dish characterized by a simmering communal pot of spicy, aromatic broth in which diners cook a variety of raw ingredients at the table. The defining feature of this regional specialty is its "ma la" flavor profile, a combination of intense heat from dried chilies and a unique numbing sensation caused by Sichuan peppercorns, often balanced with beef tallow, fermented black bean paste, and various herbs like star anise and cinnamon. Common ingredients for dipping include thinly sliced meats, tripe, duck intestines, seafood, mushrooms, tofu, and leafy greens, which are typically eaten with a self-seasoned dipping sauce made of sesame oil and mashed garlic to help ease the heat. While the traditional broth is famously fiery, many restaurants offer a "yuan yang" or split pot featuring both a spicy side and a mild, non-spicy base like tomato, mushroom, or herbal chicken soup. Beyond the classic style, Chengdu also features variations such as "chuanchuan," where ingredients are cooked on bamboo skewers, and "cold pot" fish, making hot pot a highly social and versatile centerpiece of the city's UNESCO-recognized culinary culture.