
This rich and savory Chinese hot pot dipping sauce is creamy, nutty, and full of umami. Chinese sesame paste, sha cha sauce, soy sauce, garlic, and fresh herbs come together in minutes for a bold sauce that pairs beautifully with meat, seafood, tofu, and vegetables.
Add the Chinese sesame paste, sha cha sauce, light soy sauce, chili oil, oyster sauce, sesame oil, rice vinegar, and sugar to a small bowl.
Stir until the sauce is smooth and well combined. If the mixture seems too thick, add a small splash of warm water to loosen it.
Mix in the minced garlic, chopped cilantro, and chopped scallion. Taste and adjust with more garlic, chili oil, or vinegar if needed, then serve with hot pot ingredients.
For a milder sauce, reduce the chili oil and garlic. Chinese black vinegar adds deeper flavor than rice vinegar, but either works well. Store leftovers in an airtight container in the refrigerator for up to 2 days and stir before serving.