Welcome to Catherine's home! You'll become part of the family from the moment you arrive. This immersive hotpot experience takes you from market to table: shop for fresh ingredients at a local wet market, learn to prepare two authentic Chinese hotpot broths (spicy Sichuan and mild mushroom), master the art of dipping sauce creation, then feast around a bubbling communal pot. More than a cooking class, this is a window into Chinese family life — shared food, shared stories, shared laughter. The market is always the best place to understand a culture, and there's no better way to bond than over hotpot!
D1Market to Hotpot Experience▾
Morning (9:30 AM): Arrive at Catherine's courtyard home in a historic Beijing hutong. After a warm welcome with tea and seasonal snacks, Catherine explains the day's plan and checks for any spice tolerance levels — because Sichuan hotpot doesn't mess around!
10:00 AM — Market Run: Walk to the nearby wet market with Catherine and your guide. You'll select: thinly sliced lamb (from the halal butcher), fresh tofu (silken and firm), handmade noodles, 8+ seasonal vegetables, mushrooms (enoki, shiitake, king oyster), lotus root, quail eggs, and fish balls. Catherine shows you how to pick the freshest produce and explains which ingredients pair best with which broth. The market vendors all know Catherine — she's shopped here for 30 years!
11:00 AM — Broth Making: Back in the kitchen, apron on! Catherine teaches you to make two broths from scratch: Sichuan Mala (Spicy) — Sichuan peppercorns, dried chilies, star anise, cinnamon, garlic, and fermented bean paste simmered in beef bone stock; and Mushroom & Goji Berry (Mild) — a clear, umami-rich broth with dried shiitake, goji berries, jujube dates, and ginger.
11:30 AM — Dipping Sauce Station: Catherine sets up a sauce bar with 15+ condiments: sesame paste, fermented tofu (furu), soy sauce, black vinegar, chili oil, minced garlic, chopped scallions, cilantro, sesame seeds, oyster sauce, peanut powder, and more. She explains the classic Beijing-style sauce and lets you experiment to create your own signature blend.
12:00 PM — The Hotpot Feast: The bubbling pot is placed in the center of the table. Everyone gathers around. Catherine demonstrates the cooking order: meat first (just 10 seconds for paper-thin lamb slices), then vegetables, tofu, noodles last. She teaches you the etiquette: don't double-dip, use the communal ladles, and always offer the first piece to elders. Between bites, the family shares stories of Beijing life, Chinese New Year hotpot traditions, and how hotpot brings families together across China.
1:30 PM: As the meal winds down, Catherine brings out fresh fruit and osmanthus jelly for dessert. She hands you a printed copy of her hotpot broth recipe and dipping sauce guide. Exchange WeChat contacts if you'd like — Catherine's family treasures connections with international friends.
2:00 PM: Your guide returns you to your hotel. You'll leave with a full stomach, new cooking skills, and the warmth of having shared a meal with a real Beijing family.
