A pot full of spicy flavour.

A rich beef tallow-based broth is served that is bold and unyielding, reflecting the vibrant character of this mountain town. The chilli peppers and Sichuan peppercorns spread across the pot like a purple waterfall, their flavour dense and intoxicating, inviting you to dive into this bold culinary experience.

Friends gather around the table and the meal often begins with a plate of freshly sliced meat. Guests take a piece and dip it into the broth, tossing it for exactly eight seconds - no more, no less. Cooking it too long would take away the meat's characteristic crispiness. It is then dipped in a dry spice mixture of chilli powder and crushed peanuts. The first bite feels like fireworks on the tongue - spicy, intoxicating and absolutely satisfying.

The people of Chongqing take their spiciness very seriously and often regard it as a competitive sport. From mild to medium to extreme levels of spiciness such as "insanely hot", each level tests one's mettle. Visitors who are new to Chongqing often underestimate the intensity of even the "mild" spiciness, only to burst into tears after the first bite. As for the "insanely spicy" level, even experienced locals sometimes capitulate with a jug of sour plum juice in hand. If you ask them why they embrace the spiciness, they'll probably laugh and say, "Hot pot is all about the thrill - it's worth the burn!"

In contrast to Chongqing's bold and flashy style, Chengdu's hot pot is more refined and delicate, poetic in its approach, like a gentle symphony of flavours. Prepared with vegetable oil, the broth glows a subtle shade of red, the chilli peppers and peppercorns are artfully arranged. The flavour is not as heavy as beef tallow; instead, the spiciness is balanced with a hint of sweetness, giving off a gentle warmth with every bite.

Hot pot in Chengdu feels more like a cosy get-together. A piece of tender beef is placed in the pot and brought to the boil for just the right amount of time. It is then dipped in a sauce of fragrant sesame oil, chopped garlic and fresh coriander. The silky oil softens the heat and brings out the umami flavours. Each bite is subtle yet complex, leaving you wanting more.

In Chengdu, there is no rush when eating hot pot. A few plates of meat, a bubbling pot of broth and a circle of friends chatting - the flavours deepen as the meal progresses, and so do the conversations. Here, the spiciness is less about showing off your skills and more about creating a cosy, shared experience.

If you think Sichuan hot pot is all about fiery broth, you are mistaken. One of the most popular options is the "yuanyang pot" or dual-flavoured pot, where one side is a fiery red oil broth and the other a clear, milder soup. This combination reflects life itself: part fire, part calm.

For those who prefer something lighter, there's mushroom broth, which is cooked with a variety of edible mushrooms and has a natural umami flavour. A heart-warming alternative is tomato broth, with its rich, savoury sweetness that's like a hug in a bowl. Then there is the hot fish pot with fresh fish cooked in a flavoursome broth - a dish that is as refreshing as a cool breeze by the river.

The Chongqing hot pot exudes fiery passion, the Chengdu hot pot offers a soothing balance, and the range of unique broths caters to every mood and palate. No matter which style you prefer, the magic of hot pot lies in its ability to bring people together. When friends and family gather, the bubbling pot seems to echo with laughter and warmth, dissolving the cares of life in its vapour.

So the next time you are faced with life's problems, why not use a hot pot for comfort? After all, as the saying goes, "There's no problem or worry that a hot pot can't solve. If one stew isn't enough, just have another!

When the cold season arrives, gather your friends, find a pot of steaming broth and let the strong flavours, tender meat and fragrant spices take you to the heart of this deliciously fiery world. This is a pot of jianghu - hot, flavourful and absolutely unforgettable.