For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.

If you would like to attempt hot pot at home, or if you’re looking ... simmering two different broths on one burner (say, a spicy mala base on one side and a tamer bone broth on the other ...