Omnivore's Cookbook · by Maggie Zhu★ 5.0 (4)
Beijing Hot Pot Dipping Sauce (京式火锅蘸料)
NUTRITION · PER SERVING8M COOK
CAL 13%·PRO 12%
CARBS 7G11% OF CAL
3G FIBER0G ADDED0G INTRINSIC4G OTHER0G TOTAL SUGAR
FAT 24G83% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Beijing-style dipping sauce for hot pot featuring nutty sesame paste, fermented bean curd, and fresh garlic. Umami-rich and aromatic, it pairs with many hot pot soups.
condimentchinesedairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup Chinese sesame paste ((or unsweetened natural peanut butter, or tahini) (*Footnote 1))
- 1/4 cup water ((or warm hot pot broth) (*Footnote 2))
- 1 block red fermented bean curd
- 2 to 3 teaspoons Chinese fermented leek flower sauce ((Optional) (*Footnote 3))
- 2 teaspoons soy sauce ((or to taste))
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic (, grated (2 cloves))
- 2 tablespoons cilantro (, minced (or to taste) (Optional))
At a glance
PER SERVING · TIME 8M
CAL 13%·PRO 12%
CARBS 7G11% OF CAL
3G FIBER0G ADDED0G INTRINSIC4G OTHER0G TOTAL SUGAR
FAT 24G83% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Sodium
- 485mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.