One of my coworkers is a true Haidilao superfan. No matter the season—spring, summer, fall, or winter—she shows up at least once a week. This winter, I tagged along with her a few times and finally realized that what makes Haidilao so appealing isn’t just the food or the service. Mixing your own sauce at the condiment bar—and earning everyone’s approval for it—turns out to be a huge part of the experience.
Haidilao is famous for its over-the-top service—game rooms, manicures, massage chairs, Sichuan opera face-changing performances, plus unlimited sweet soups, fruit, and cold appetizers—so I won’t dwell on those. What I want to recommend today are the dishes you can eat again and again without getting tired of, along with the signature sauces that somehow get stolen every single time.
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◦ 5 Must-Order Dishes at Haidilao
These five dishes have become our regular lineup. No matter how the menu changes each time we visit Haidilao, they always end up on the table.
01｜Rice Cake in Brown Sugar
My personal number one isn’t a premium ingredient or a hot pot item—it’s this traditional Sichuan snack. It’s also a common dessert at local hot pot restaurants, and honestly, it’s the main reason I keep coming back to Haidilao. Made with glutinous rice, brown sugar, and roasted soybean powder, these rice cakes are crispy on the outside and soft and chewy on the inside. Dip them into the thick brown sugar syrup and eat them while they’re hot—it’s seriously addictive. If you want to level it up with a hidden-style combo, grab a few scoops of ice cream and turn it into an “Hot-and-cold Rice Cake in Brown Sugar” dessert. Highly recommended.
02｜Silver Thread Rolls
My second pick still isn’t a hot pot ingredient—it’s the silver thread rolls, rich with buttery and wheat aromas. If Haidilao ever decided to sell these snacks separately, I’d probably drop by for takeout every other week. The rolls have a dense, satisfying texture with a lightly crisp, toasted surface. That subtle char brings out the milkiness and wheat fragrance even more. Dip them in condensed milk and eat them while they’re hot—it’s pure comfort food at its finest.
03｜Tender Beef Slices
The tender beef slices are a must-order every time—they’re one of Haidilao’s signature dishes. Made from Australian beef chuck tender, the meat goes through multiple steps: removing sinew, marinating, and gently kneading with egg white. The result is a silky, tender texture that stays soft even after simmering. My favorite way to enjoy it is in the spicy Sichuan hot pot—cook for no more than five minutes, then scoop it out. Even without dipping sauce, the flavor is already amazing.
04｜Tender Pork Aorta
Pork aorta—commonly called “huanghou”—is a classic ingredient in Sichuan hot pot. At first, I didn’t quite get it; I thought it had almost no flavor. But after a friend showed me the proper way to cook it, I realized I had underestimated it. Huanghou pairs best with a spicy, numbing hot pot base. When cooking, just dip it back and forth in the boiling broth for a few seconds until it changes color, then scoop it out immediately. The goal is to enjoy that perfectly crisp, chewy texture. Dipped into bold, flavorful sauces—like a mix of garlic, chili, oyster sauce, and scallions—it becomes absolutely addictive.
05｜Tofu Skin
For tofu skin to be truly delicious, it needs more than just a rich bean flavor—it has to soak up the broth’s aroma perfectly. Haidilao’s tofu skin nails it, the texture is firm and satisfying, and it pairs well with any sauce. It may look unassuming, but every time it hits the table, it mysteriously disappears first.
◦ Haidilao’s 3 Signature Sauces
Haidilao’s sauce bar is famous for its variety. Although each visit adds an extra NT$50 per person, we always go for it. There’s something incredibly satisfying about mixing your own “soul sauce” and getting everyone’s praise! Here are three highly recommended sauces that are often asked about for their exact ratios.
01｜Staff-Ranked #2 Sauce
This sauce was spotted on Melody, the owner of Icon’s IG, and it’s said to have ranked second in Haidilao’s internal staff competition. It’s salty, sweet, and savory with a punch of garlic—honestly, it’s delicious with just about anything.
Mixing ratio: 2 tsp minced garlic, ½ tsp crushed peanuts, ½ tsp sugar, ⅓ tsp oyster sauce, ⅓ tsp chili oil
02｜All-Purpose Sauce
This sauce is adapted from the favorite recipe of Korean pro gamer Faker. Since we didn’t see any minced onions on a few visits, we increased the chili powder for extra kick—it’s perfect for those who love bold flavors!
Mixing ratio: 3 tsp soy sauce, 1 tsp minced garlic, 1 tsp oyster sauce, 1 tsp chopped scallions, ½ tsp chili powder
03｜Secret Dry Dip
The dry dip is a Sichuan-Chongqing-style spice blend—numbing, spicy, and aromatic. It pairs perfectly with meats and offal.
Mixing ratio: 1 tsp chili powder, 1 tsp white pepper, 1 tsp white sesame, 1 tsp crushed peanuts, 1 tsp salt
