At Chengdu Memory, the main event is a bubbling pot built on beef tallow mala broth or milder mushroom and herbal bases, surrounded by platters of thin-sliced meats, seafood, and vegetables. The kitchen leans into traditional Chengdu style, with a deep, numbing spice from Sichuan peppercorns and a dedicated sauce bar so you can tune the heat and aromatics. As you dip items like lamb, shrimp paste, and fish roe balls into the broth, they pick up layers of chile, peppercorn, and savory richness while still retaining their own texture. Diners frequently single out the intensity of the broth and the attention to small comforts, like aprons and clothing spray, as reasons this hot pot experience stands out.[2][3][10][12][22][24]