The crayfish on their two tables were noticeably redder than those on the tables of other guests around; a thick layer of red oil floated under the mashed garlic, making it look spicy.
Even though Lin Chen had used a lot of mashed garlic to mellow out some of the spiciness from the hot pot base, foreigners who could handle spice were still few and far between, so most of the crayfish he made were mildly spicy.
Each pot only had a quarter of a block of hot pot base, divided into three and a half portions, with a lot of mashed garlic added. By the time you eat it, there's actually not much spiciness left, instead, the numbing flavor is more pronounced.
The butter hot pot base primarily highlights its fragrance; the spiciness is actually fine.
For those who can handle spice, he would use half a block, and with people like President Wang and Yuqi who were familiar, there was no need to be stingy, just dump the whole block in the pot.
