Hello! Dipping sauces can be prepared according to personal preference and regional styles: Northerners often use sesame paste + fermented bean curd + chopped scallions, while Sichuan and Chongqing styles favor sesame oil + minced garlic + oyster sauce to cut through greasiness. Chongqing hot pot is spicy due to the region’s humid climate—chilies and Sichuan peppercorns help dispel dampness, and beef tallow locks in the aroma, creating a rich, numbing-spicy flavor. Tip: For low spice tolerance, choose a yin-yang pot (half-spicy, half-plain), add vinegar to your dip, or enjoy a bowl of fermented glutinous rice ice jelly to cool the heat!