Sichuan Hot Pot builds the meal around a strongly seasoned Sichuan broth with diners adding meats, seafood, vegetables, tofu, and noodles at the table. The defining character is the combination of chili heat and numbing Sichuan peppercorn, which gives the soup a more forceful profile than mild northern or Japanese versions. Ingredients cook quickly in the bubbling broth and can be balanced with dipping sauces or cooling vegetables. The Seattle listing uses Sichuan Hot Pot as the venue name and places it in the University District.