火锅调料是吃时用的蘸料，有麻、辣、酸、甜；可按自己口味调制，一人一碟。火锅用到的调料有，盐，味精，鸡粉，豆瓣酱，白酒，豆豉，醪糟，香料。火锅料碗用的有麻酱，蒜泥，豆腐乳，香油，红油，韭菜花，生抽，海鲜酱油，小米椒，香辣酱，花椒，芝麻等。重要调料有：1.辣椒酱、红辣椒100Kg、食盐15Kg。2.辣椒油。3.干辣椒。4.菜籽油。5.牛油。
本文介绍了火锅调料的试验过程，包括配方试验、产品研制和标准。
Here introduced the experiment of chafingdish seasonings, including the test of famulae, the study and the standard of products.
该产品味感纯正，极其辛烈。用于方便面、酱菜、火锅调料等各种含辣味食品、调料的调味、以及餐厅、家庭烹饪的佐料。
It has a pure and pungent flavor of paprika. It is widely used in handy noodle, pickles, chafing dish, or used for cooking in restaurant or family.
等火锅开了，把想吃的东西放进锅里涮一会儿，然后蘸上调料就可以吃了。
When the broth comes to a boil, place the meat and vegetables in and quickly remove them when done. After you take them out, dip them in some sauce.
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