Inside Old Alley Hot Pot: Photos, Menu Highlights, and Broth Options
By Chloe Bennett
The foundation of the entire meal rests on the liquid bubbling inside the pot. Old Alley offers four core broth architectures, each targeted at a specific style of eating.
The flagship selection is the Sichuan spicy soup base, rooted firmly in authentic Chongqing hot pot customs. The kitchen renders heavy beef tallow with broad bean paste (pixian doubanjiang), dried facing-heaven chilies, and green Sichuan peppercorns. It does not pull punches. The tallow coats proteins as they submerge, imparting a creeping heat and an unmistakable numbing vibration (málà) that builds across the meal.
For diners seeking respite from the peppercorns, the pork bone marrow broth serves as an opaque, velvety contrast. Simmered over 12 hours, the marrow breaks down into a collagen-rich broth that brings out the natural sweetness of leafy greens and root vegetables. Complementing this is the herbal chicken broth, infused with red dates, goji berries, and angelica root, providing a restorative option that mirrors traditional Cantonese homestyle soups.
A tart tomato broth rounds out the primary roster, giving plant-forward tables a tangy, umami-rich base that cuts through starch-heavy additions like sweet potato noodles and fried bean curd rolls.
Chloe Bennett explores the intersection of pop culture, streaming entertainment, digital trends, and contemporary lifestyle. Her weekly commentary reaches thousands of culture enthusiasts.
