To make the soup base, heat a large 2-litre wok or a deep, wide saucepan, over high heat and add the oil. Add the chillies and Sichuan peppercorns and toss for 5 seconds until fragrant.

Add the chilli bean sauce and pour in the stock. Add the dried Chinese mushrooms and star anise, dried tangerine peel (if using), then pour in the chilli oil, add the ginger and bring to the boil. Tip in the Chinese cabbage and boil for 2 mins before stirring in the spring onions.

Mix together the ingredients for both sauces in separate bowls and set aside.

Set up an electric induction hob in the centre of your dining table and surround it with plates of the your choice of the raw ingredients. Put the wok full of broth to simmer on the hob.

Each person can add their ingredients to cook in the broth and use a wired metal spoon to fish them out. Cook seafood, chicken and pork until completely opaque, and vegetables can be cooked to taste. Serve with the dipping sauces.