Chinese restaurant Xiao Si Chuan in Setauket has hard-to-find hot pots on each table.

Credit: Raychel Brightman

The hot pot with rolled beef and lamb, lettuce, greens, mushrooms, shrimp and tofu at Xiao Si Chuan in Setauket.

Credit: Raychel Brightman

Xiao Si Chuan in Setauket.

Credit: Raychel Brightman

Stony Brook University students Kara Niu, Chan-Yong Cai, Jing Lin and Yubeifan Guo enjoy a hot pot at Xiao Si Chuan in Setauket.

Credit: Raychel Brightman

Stir-fried eggplant is served in a garlicky, cardamom-laced brown sauce at Xiao Si Chuan in Setauket.

Credit: Raychel Brightman

The "Yibin burning" noodles are topped with fermented beans, peanuts and crispy garlic at Xiao Si Chuan in Setauket.

Credit: Raychel Brightman

At Xiao Si Chuan in Setauket, hot pots can come with broth on one side and hot chili oil on the other. Ingredients to cook in the hot pot start at $4.

Credit: Raychel Brightman

The cumin lamb pulses with heat, as well as cumin, cardamom and other spices at Xiao Si Chuan in Setauket.

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