A Sichuan hot pot kitchen specializing in the broth-based cooking style of Chengdu, where diners select raw proteins and vegetables to cook tableside in seasoned broths ranging from numbing-and-spicy to mild. 3rd Mom (赵三孃) brings the Zhaosanniang maocai tradition, a Chengdu Street format where pre-cooked or raw ingredients are assembled and finished in hot oil or broth to order. The kitchen serves the Sichuan diaspora on Spadina with both the ceremonial hot pot experience and the faster malatang format, a distinction that matters for timing and social occasion. The signature offering is maocai, where you select from a counter of prepared vegetables, tofu, organ meats proteins, then watch the kitchen finish everything in chili oil and Sichuan peppercorn broth at high heat. · No website yet.