Hotpot is the ultimate comfort food in winter, but many people love dipping their ingredients in sauces, which can add unnecessary health burdens. Functional medicine nutritionist Lu Meibao advises choosing high-quality proteins and plenty of vegetables when enjoying hotpot to stay full and healthy, while being mindful of dipping sauces. She recommends using alternatives like chopped scallions, minced garlic, and fresh chili instead of satay sauce or thick soy sauce to avoid excessive sodium and fat.
On her Facebook page “The Power of Food – Nutritionist Lu Meibao”, she explained that cold weather makes hotpot especially appealing, but many diners overuse dipping sauces, which can strain the body. Lu emphasizes that her own dipping sauce contains no satay paste, yet remains flavorful and body-friendly.
Lu shared some of her go-to hotpot dip ingredients. First are scallions, garlic, and fresh chili, which naturally contain sulfur compounds and capsaicin, helping reduce inflammation and boost circulation, while also providing a strong aroma. Next is grated daikon radish, which can be eaten raw to obtain radish compounds, is low in calories, refreshing, and filling, and helps balance the flavor of sauces without being overly salty.
Finally, she recommends ginger slices, which help warm the body and improve circulation—particularly beneficial for those who tend to feel cold in their hands and feet. Lu usually adds just a small amount of soy sauce and white vinegar for taste, keeping sodium levels low and reducing the risk of bloating the next day.
