![]() Beijing Instant-Boiled Muttonīeijing instant-boiled mutton, also called mutton hotpot, is regarded as the representative of the northern China hotpots. If you want to challenge your taste buds, Sichuan hot pot is highly recommended. ![]() There are various of Sichuan hotpots, based on different broths and meats, so Sichuan hot pot suits customers of different preferences: salty, sweet, or sour flavors all are available. Some seasonings used in hotpots can help alleviate some minor illnesses like colds, blocked sinuses, and headaches. Eating hotpot can warm the body and improve circulation in winter, and increase perspiration to help cool the body in summer. Boiling is better than frying, and bone nutrients are released into the broth. The other is that hotpot is a "healthy meal". ![]() People gather around the pot, chatting, eating, drinking, and having fun. It used to be favored only in winter, but recently hotpot has been appearing on tables all year round.īeside the delicious flavor, there are two other important reasons for Chinese liking hotpot: the first one is that it is a great way to socialize. The hotpot has a long history of over 1,000 years in China. It consists of a simmering metal pot with broth at the center of a table, and all raw ingredients placed beside the metal pot, so people can add and cook whatever they like in the broth. Most ingredients require very little cooking time, so it is important to keep an eye on them for doneness.įor a festive meal, check out a hot pot restaurant or even host a hot pot party at home.A mandarin ducks pot is a kind of hotpot with two separate soups: spicy and clear.Ĭhinese hotpot (火锅 huǒguō /hwor-gwor/ 'fire-pot'), also known as Chinese fondue, is one of the most popular meals in China. Other common ingredients include noodles, mushroom, carrots, and tofu. These are balanced by greens such as napa cabbage or spinach. ![]() Scattered around the pot is usually a variety of raw ingredients to be cooked with a heavy emphasis on meats and seafood – paper-thin slices of beef sirloin, pork loin, shrimp, and beef and fish balls. But there are many other condiment and sauce options, which may include cilantro, sesame oil, chile sauce, and even raw egg, for creating a finishing touch to piping hot food coming out of the pot. Chinese BBQ sauce imparting rich umami dimension, soy sauce, and scallions are the trifecta of flavor for the standard sauce. The second vital flavor component is the dipping sauce. As ingredients are cooked in the broth, they themselves lend more complexity in flavor, resulting in a richly flavored stock that is perfect for sipping on its own at the end of the meal. The combination of these bold ingredients lends an unmistakably vibrant red hue to this option. Or, popular among thrill-seekers is the Sichuan mala (麻辣, or “numbing hot”) broth, bursting with flavor from red chilies, Shaoxing rice wine, Sichuan peppercorns, and aromatic spices like star anise, fennel, and ginger. The foundation can be as simple as a chicken stock base with aromatic ginger, garlic and scallions. One of the key flavoring components is the broth itself. The metal pot itself sometimes has a few separate compartments giving the option of serving a variety of broths. Traditionally, gas was used to power hot pots, but modern ones sold mostly for home use are either electric or butane-powered. Once done, the food is dipped into different dipping sauces. Plates full of raw ingredients are at the ready for dunking into the communal broth to cook, and guests cook their own food. Japan’s take on it is shabu-shabu, Singapore has its steamboat, Korea has jjigae, and Vietnam prides itself on lẩu.ĭining hot pot style consists of guests sitting at the table surrounding the steamy pot of broth cooking at the center of the table. Hot pot continued to gain popularity throughout the rest of Asia as well. In southern coastal areas, seafood became more dominantly cooked in the dish. Its popularity grew throughout China’s many regions and took on different regional flavors. There, the stew was prepared with hearty red meat such as beef and lamb. The Chinese name for it, huo guo, literally translates to “fire pot”, tracing back over 1,000 years, known to have originated in Mongolia. Think of it as the Chinese version of fondue. Perfect for large gatherings of friends or family, it’s an interactive way of cooking and dining. With winter’s chill setting in, there’s nothing like a simmering Chinese hot pot to warm you up.
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