Yin-yang split, salt content, and ingredient pairing for both Sichuan spicy and Cantonese clear broth.
Enter pot volume, style, number of diners, and salt target. The card gives salt, chili oil, doubanjiang, and per-diner ingredient plan.
Most home hot pot recipes treat the broth as a "boil water, dump a packet" step. The sodium content of restaurant hot pot is 50-100% higher than home broth, which is why you feel thirsty after eating out. This tool calibrates to a target you choose.
Home cooks hosting hot pot dinner parties. Anyone trying to lower sodium without losing flavor. Vegetarians planning a multi-broth evening.
Sodium target is measured per liter of finished broth, not per dish. Doubanjiang contributes salt as well - when increasing doubanjiang, reduce added salt by ~10%. The per-diner ingredient plan is for a typical 2-hour dinner; longer nights = 25% more per person.
Restaurant broths often use hidden MSG. If you want the exact "restaurant taste", add 1 g MSG per liter (optional and clearly labelled). Bones take hours to extract; instant powder broths are weaker but acceptable.
Why does my broth taste flat? Not enough simmering time. Clear broth needs 3 hours minimum.
Can I make it the day before? Yes, actually better - flavors develop overnight.
Yin-yang divider food safe? Use stainless or food-grade silicone. Aluminum reacts with salty broth.