The Yuzu Hot Pot Kit is a four-piece hot pot set for 2–3 people, built around Haidilao's mild bone broth base and YOU YI CUN's Madou yuzu soy dressing — a citrus-forward dipping sauce that replaces the heavy sesame-and-shacha bowl most hot pot nights default to. Golden Chicken dry noodles close out the meal, and the yuzu seasoning powder is your table shaker.

What's in this bundle?

• HAIDILAO Broth Flavor Hot Pot Soup Base — 110 g (China). Pork and chicken bones slow-simmered with jujube, goji and aromatics. Mild and delicately sweet, with no chili — it suits kids and spice-averse guests.
• YOU YI CUN Pomelo Soy Sauce Dressing — 550 g (Madou, Tainan, Taiwan). Brewed soy sauce and vinegar with real Madou yuzu pulp folded in — visible fruit pieces, low-salt and zero-fat formula, SGS certified. Contains soy.
• Golden Chicken Taiwanese Style Pot Noodle — 60 g × 5 (Taiwan). Dry stir-fried noodles with a bold soy sauce and wok-char aroma. Note: 6-month shelf life, up to 3 months remaining on delivery.
• YOU YI CUN Pomelo Seasoning Powder — 62 g (Madou, Tainan, Taiwan). Madou yuzu concentrated into a fine shaker powder.

4 items. Pantry components only — bring your own meat, seafood and vegetables. The YOU YI CUN bottles are labelled "pomelo"; see the FAQ below.

How do you run a yuzu hot pot night?

1. Dissolve the 110 g Haidilao base in 1.2–1.5 L (5–6 cups) of water and bring to a gentle simmer.
2. Build dipping bowls: about 3 tbsp yuzu soy dressing per person, plus chopped scallion and garlic if you like. Skip the sesame paste — the citrus's job is to keep the meal light.
3. Cook in order: root vegetables and corn first (8–10 minutes), then mushrooms and tofu, then thin-sliced meat and seafood last (30–60 seconds each).
4. Dip everything in the yuzu soy. Dust shrimp and fish with the yuzu seasoning powder before dipping.
5. Finish the night with the noodles: cook one 60 g pack per person, drain, and toss with its sauce packet plus 1 tbsp yuzu soy dressing and a shake of the powder.

Frequently asked questions

Is this Japanese yuzu?

Not quite. The YOU YI CUN seasonings are made with Madou pomelo (文旦柚) from Tainan, Taiwan — a citrus in the same family as Japanese yuzu (Citrus junos) and used the same way, with the fragrant, faintly bitter peel and pulp doing the work. Taiwanese yuzu is rounder and more floral, with less of Japanese yuzu's acidic sharpness. That softer profile is exactly why it suits a mild bone broth.

Is this hot pot spicy?

No. The Haidilao broth flavor base is a mild, jujube-sweetened bone broth with no chili. Add chili crisp separately if you want heat.

Why use a yuzu soy dressing instead of sesame sauce?

Sesame-based dipping sauces coat the palate and dull the broth by the second round. The acidity and citrus oil in a yuzu soy dressing reset it — which is why it works especially well with fatty pork belly and shellfish.

How many people does this feed?

The broth base makes 1.2–1.5 L, comfortable for 2–3 people, and there are five noodle packs. The 550 g dressing bottle will outlast several hot pot nights.