火鍋底料（辣味）

The ginger and star anise come through beautifully, not just heat for heat's sake. That Sichuan pepper extract gives a genuinely unique numbing tingle that kept me going back for more broth.

I was a bit skeptical about the star anise and clove combo, but the heat from the Sichuan pepper builds perfectly and really electrifies the broth. My family fought over the last ladleful.

The star anise really comes through in the broth, giving it that complex warmth I’ve been craving. I added some extra veggies and thinly sliced beef, and the Sichuan pepper gave just the right amount of tingle without being overwhelming.

I was skeptical about how much heat the ginger and star anise would add, but the Sichuan pepper extract really delivers that tingly numbing effect without being overwhelming. The clove gives it a nice depth that balances the spice perfectly.

The Sichuan pepper extract gives it that perfect numbing tingle without being overwhelming. I poured it over sliced beef and mushrooms, and the broth turned into something truly special. My whole kitchen smelled incredible for hours.

I was a bit hesitant about the clove and star anise combo, but it adds such a deep, warming depth to the broth. The ginger really comes through and the Sichuan pepper gives that perfect tingle without being overwhelming.

The Sichuan pepper extract gives this base a genuinely electric tingle on the tongue that lingers beautifully. I threw in some mushrooms and tofu, and the broth had this warm, complex depth from the ginger and star anise. Ended up with the best hot pot I've made at home in ages.

The star anise and clove come through beautifully, giving the broth a warmth you don’t find in usual hot pot bases. That Sichuan pepper extract definitely delivers the tingle it promises—my lips were buzzing after one bowl.

I could not stop going back for another ladleful of broth—the star anise and ginger come through beautifully without overpowering the heat. The Sichuan pepper really does make your whole mouth tingle in the best way.

The Sichuan pepper heat builds slowly but really lingers, which I loved. I used it with lamb and the ginger-clove notes balanced the richness perfectly. Just wish the spicy level was a touch more intense from the first sip.