Hotpot Dip Builder
Choose one of six dip systems, set the number of people and tick the flavours you want; get grams, spoons and a three-step method.
A hotpot dip is a ratio, not a recipe: a base that carries the flavour, an aromatic that lifts it, and a little salt. Pick a system below, set how many people are eating, and tick what you want. The builder returns grams for the whole bowl, a spoon estimate and a three-step method. Quantities are starting points for one person; taste after mixing and adjust.
Build the dip
Step 1 choose a system, step 2 set people, step 3 tick extras. The table updates immediately.
Tick only what you actually want; every extra changes the salt and oil balance.
Your ratio
Grams are for the whole bowl. One tablespoon is about 15 g.
| Ingredient | Amount | What it does |
|---|
Three steps
- Weigh the base first. Oil, paste or sauce goes in before anything else, so the extras have something to blend into.
- Add one extra at a time and stir before the next. Salt comes from oyster sauce, soy and fermented bean curd, not only from salt itself.
- Let the bowl stand for five minutes. Garlic and coriander release their aroma slowly; a dip mixed at the table tastes raw.
What changes the ratio
More people does not mean doubling everything: salt-bearing ingredients scale slower than oil. For four people, use three times the base, not four.
A dry dip (chili powder, peanuts, sesame, salt) has no water, so it keeps for weeks in a sealed jar. Wet dips should be finished the same day.
If the dip tastes flat, add aroma before salt: garlic, coriander or a few drops of sesame oil. Adding soy first usually overshoots.