The Mystery Of Meat In Hot Pot Broth: Unveiling The Truth

Hot pot is a dish that involves a large pot of broth, placed on a heat source, into which raw ingredients are placed to cook. The cooked ingredients are then dipped into sauces for added flavour. The broth is usually made from meat or mushrooms, and the ingredients cooked in it include thinly sliced meat, seafood, tofu, vegetables, and starches.

Hot pot is a social meal, often eaten communally, and diners can choose exactly what they want to eat, and how they want to flavour it. It is usually served without rice or noodles.

There are many different types of hot pot, with regional variations across China, Japan, Korea, Taiwan, Cambodia, Laos, the Philippines, Thailand, Vietnam, and Switzerland.

What are the different types of hot pot broth?

Hot pot is a Chinese cooking method where a big pot of boiling hot broth is placed in the centre of the table with a heating element underneath. There are many different types of hot pot broth, and they vary depending on the region. Here are some of the most common types:

Spicy Broth (麻辣底料)

This is one of the most popular broths across China and is a must-have for most hot pot dinners. There are a few types of spicy hot pot bases to choose from, including Sichuan, Chongqing, and Mongolian styles. The Sichuan and Mongolian styles are the most popular, but the Chongqing style features a thicker and richer broth. The Sichuan spicy hot pot base is known for its red chilli oil (made with vegetable oil) balanced with spiciness, numbness from Sichuan peppercorns, and various herbs. The Chongqing style uses beef fat and very few spices, with the aroma and flavour mostly coming from the animal fat and chilli peppers. The Mongolian style is heavy on cumin and is less spicy and lighter than the Sichuan type.

Clear Broth (清汤底料)

Clear hot pot broth is the default type in northern China. It is typically made with simple ingredients such as water, scallions, ginger, peppers, shiitake mushrooms, and jujubes. However, nowadays, people often use a packaged soup base or mushroom hot pot base to make the broth more flavourful.

Beijing-Style Hotpot 老北京火锅

The traditional Beijing hotpot is characterised by its simplicity and the use of copper Mongolian pots. Ingredients are often cooked in clear water or a lightly flavoured broth, with some scallions, goji berries, and ginger. Zhīmajiàng, a sesame-based dipping sauce that tastes similar to Tahini sauce, is commonly served with this style of hotpot.

Yunnan Hotpot 云南滇味火锅

The Yunnan Hotpot has gained popularity across China in recent years. It is a 'Chinese' hotpot with Southeast Asian influences. This style of hotpot can be enjoyed without meat due to its rich broth flavour and focus on fresh vegetables, mushrooms, and edible flowers. It is often served with various dipping sauces mixed with sesame oil and chilli.

Coconut Chicken Hotpot 椰子鸡火锅

Coconut Chicken hotpot has become increasingly popular in China. It is made with Hainan chicken and fresh coconut milk as the main ingredients. This style of hotpot is considered healthier than others as it does not use butter or fatty oils.

Shabu Shabu しゃぶしゃぶ／呷哺呷哺

Shabu Shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. While it is typically considered a distinct style of hotpot, the term "Shabu Shabu" is also used to refer to Taiwanese hotpot due to Japanese influence. In addition, there is a popular Chinese chain of hotpot restaurants called Shabu Shabu, serving hotpot as a type of fast food.

Tibetan-Style Hotpot 藏式火锅

The Tibetan-style hotpot is a light hot pot type characterised by the use of yak bone broth and yak meat, along with various tofu, carrots, broccoli, and other vegetables. It is commonly served with a spicy Tibetan dipping sauce and juicy meatballs.

Chrysanthemum Flower Hotpot 菊花暖锅

The Chrysanthemum Flower Hotpot is a distinctive type of hotpot from the Jiangsu-Zhejiang cuisines and is well-known in Hangzhou and Suzhou. It is usually made with chicken stock and cooked with chrysanthemum petals, resulting in a soft and tender flavour.

What are the essential ingredients for hot pot broth?

There are two main types of hot pot broth: spicy and mild.

Spicy Broth

A spicy broth is the most popular choice for hot pot. It is typically made with a concentrated, highly flavoursome soup base and water (or stock). The most popular type, known as Hong You Guo Di, comes from Sichuan and Chongqing and has a high content of fat (usually beef tallow but can be cooking oil), a strong aroma, and a distinctive mouth-numbing and spicy taste.

To make the spicy soup base, you will need:

• Beef tallow (beef dripping) to make the broth rich and aromatic and to solidify at room temperature for easy storage.
• Dried chilli peppers and Sichuan pepper (or a combination of other varieties of dried chillies) to create the mala flavour.
• Other spices such as star anise, cassia cinnamon, bay leaves, and Chinese black cardamom to lend aroma to the oil.
• Aromatics such as scallions, onion, coriander, garlic, and ginger—these add delicious flavour to the broth.
• Sichuan chilli bean paste and fermented black beans for umami taste and saltiness.
• Shaoxing rice wine and sugar for balancing the flavour.

Mild Broth

A mild hot pot broth, also known as Qing Tang Guo Di, is typically made with stock, aromatics, herbs, and sometimes vegetables. It is light and easy to prepare.

To make a mild broth, you can use water, scallions, and ginger. For a more flavourful broth, use stock made from pork, beef, chicken, mushroom, or tomatoes as your liquid base.

• A whole chicken or leg/thigh pieces
• Rehydrated shiitake mushrooms
• Scallions
• Chinese dates (jujube)
• Goji berries
• White pepper
• Salt

What are the steps to make hot pot broth?

There are many ways to make hot pot broth, depending on the type of broth you want to make. Here is a step-by-step guide on how to make some of the most popular types of hot pot broth:

Spicy Sichuan Hot Pot Broth:

This type of broth is characterised by its high content of fat, strong aroma, and distinctive mouth-numbing spiciness. Here are the steps to make it:

• Prepare the spicy soup base by gathering ingredients such as beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, star anise, cassia cinnamon, bay leaves, scallions, onion, coriander, garlic, ginger, Sichuan chilli bean paste, fermented black beans, Shaoxing rice wine, and sugar.
• Rehydrate the dried chillies in hot water until soft, then chop them into a coarse paste.
• Add Shaoxing rice wine to Sichuan pepper and set aside.
• Melt the beef tallow in cooking oil over medium heat, infusing it with star anise, cassia cinnamon, bay leaves, and other spices.
• Remove the spices and add scallions, sliced onion, and coriander to fry, lending maximum aroma to the tallow.
• Remove the aromatics from the oil, then add the chilli paste, Sichuan chilli bean paste, fermented black beans, minced garlic, and ginger. Simmer to release their flavours.
• Finally, add sugar, Sichuan pepper, and rice wine.
• Transfer the mixture to a heat-proof container and refrigerate until cooled. Allow 24 hours for the flavours to develop.
• Cut the solidified soup base into blocks and store them in the freezer.
• When ready to serve, place one or two blocks of the soup base into your hot pot and dilute it with hot water or stock.

Mild Hot Pot Broth:

This type of broth is a general term for non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables. Here are the steps to make it:

• Boil a whole chicken or chicken pieces in water with sliced ginger. Skim off any froth that appears on the surface.
• Lower the heat and simmer for about 1.5-2 hours until the water becomes slightly milky.
• Pour the broth into your hot pot and top up with hot water if needed.
• Add rehydrated shiitake mushrooms, scallions, Chinese dates, and Goji berries. Season with white pepper and salt.
• Turn on the heat source for your hot pot and bring it to a boil before dipping ingredients into the broth.

Store-Bought Broth:

If you're short on time, you can also make a tasty hot pot broth by adding ingredients to a store-bought broth. Here are some suggestions:

• Start with a chicken stock or broth.
• Add aromatics and spices such as mushrooms (shiitake and enoki), corn on the cob slices, green onions, jujube, goji berries, and ginger slices.
• For extra flavour, add beef meatballs.
• Toast some whole spices (cinnamon, cloves, star anise, Szechuan peppercorns, etc.) in sesame oil, then add garlic and ginger until fragrant.
• Add dried chilli peppers and your store-bought broth, letting everything steep for a few minutes.
• Add a splash of soy sauce or fish sauce for extra flavour.

What are the different types of hot pot?

Hot pot is a popular communal dish in East Asia, particularly in China, Japan, Vietnam, Korea, and other countries. It is believed to have originated in China during the Zhou dynasty, where each diner had an individual pot called a ran lu, which was a small stove with a pot above burning charcoal. The hot pot is thought to have originated during the "Three Kingdoms period" (200–280 AD), when a copper version of the pot was created.

There are dozens of different ways to eat hot pot, with at least 30 different kinds in China alone. Here are some of the most popular types:

Beijing-Style Hotpot

This style of hotpot is characterised by its simplicity and the use of copper Mongolian pots. The main ingredient is thinly sliced mutton, with other ingredients including tofu, green vegetables, and thin rice noodles. The broth is typically seasoned with mushrooms, ginger, and scallions, and is often served with a sesame-based dipping sauce called Zhīmajiàng.

Chongqing Hotpot

Chongqing is known as China's "hotpot capital", with hotpot restaurants said to make up five out of six eateries in the city. Chongqing hotpot is famous for its heavily flavoured broth and numbing spiciness (málà 麻辣). The soup base typically includes premium butter, giving the broth a rich taste that pairs well with red chillies. Common ingredients include máodù (cow stomach), with sesame oil used as a dipping sauce to balance the spice.

Yunnan Hotpot

Yunnan hotpot has gained popularity across China in recent years. It features a rich broth flavoured with various mushrooms, fresh vegetables, edible flowers, and Southeast Asian influences. It is a good option for vegetarians as it does not require meat, and it is often served with dipping sauces mixed with sesame oil and chilli. Yunnan hotpot restaurants also offer unique side dishes such as fresh mint salad and fried crickets.

Coconut Chicken Hotpot

Coconut Chicken hotpot has become a trend in China, with restaurant chains specialising in this style popping up across the country. This variation uses coconut milk and Hainan chicken as the main ingredients, resulting in a healthier option compared to hotpots made with fatty oils or butter. It is typically served with freshly squeezed lime juice and dipping sauces made from soy sauce.

Spicy and Sour Fish Hot Pot

This southern-style hotpot is a Sichuan variation that features fish, tomato, and rice soup as the main ingredients. It is a popular dish during cold weather and is often served with additional ingredients such as lettuce, parsley, garlic, and dried red chilli peppers.

Shabu Shabu

Shabu Shabu is a Japanese variation of hotpot that features thinly sliced meat, tofu, and vegetables boiled in water. It is typically served with dipping sauces such as ponzu or sesame sauce. Shabu Shabu has also become popular in Taiwan due to Japanese influence, and it is considered a premium dish due to the higher quality of ingredients used.

Tibetan-style Hotpot

Tibetan-style hotpot is a light variation characterised by the use of yak meat and yak bone broth. It typically includes ingredients such as tofu, meatballs, carrots, broccoli, and other vegetables. It is served with a spicy Tibetan dipping sauce and is known for its juicy meatballs.

Chrysanthemum Flower Hotpot

This style of hotpot originates from Jiangsu-Zhejiang cuisine and is well-known in Hangzhou and Suzhou. It is made with chicken stock and chrysanthemum petals, giving it a soft and floral flavour.

What are the different types of hot pot dipping sauces?

Hot pot is a meal in which various ingredients, such as vegetables, mushrooms, meats, seafood, tofu, noodles, and rice cakes, are cooked in a pot of bubbling soup in the centre of the table. The soup pot can be communal or individual, and diners take the cooked ingredients out of the pot and enjoy them with a dipping sauce.

There are many different types of hot pot dipping sauces, and the right answer is that there are no rules! You can do whatever you like. However, here are some common combinations of dipping sauces in China:

• Crushed chilli, dark soy sauce, vinegar, and coriander
• Sesame oil, scallions, garlic, chilli oil, and vinegar
• Oyster sauce, sesame oil, soy, garlic, scallions, and sesame seeds
• Worcester sauce, sesame oil, crushed peanuts, and BBQ sauce

A quick and easy sauce simply mixes soy sauce with a bit of sesame oil and some chilli oil or chilli flakes.

• Light Sesame Soy: This simple recipe is perfect for those who are in the mood for an Asian-inspired dish. The combination of sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion will give your dish an amazing flavour. To top it off, sprinkle some sesame seeds for a crunchy texture.
• Chilli Oil Vinegar Dip: Chilli oil adds a wonderful flavour and kick to this dip. It can be found in most Asian supermarkets or made at home by heating oil and adding chilli flakes. This dip is perfect for dipping vegetables, meat, and more.
• Creamy Dashi Garlic: This sauce is perfect for a variety of dishes. With just a few simple ingredients, you can create a flavorful and delicious sauce.
• Honey Miso Dip: This dip is a perfect balance of sweet, salty, and savoury.
• Spicy Peanut Dip: This dip is an easy and flavorful recipe that you can make quickly. The main ingredient is peanut butter, which adds creaminess and a nutty flavour.
• Classic Spicy and Sweet Chilli: This sauce is perfect for dipping your favourite meat and vegetable dishes.
• Hot and Sour Garlic Sauce: This sauce adds a bit of sour and sweetness, giving the sauce a special fresh taste.
• Taiwanese Shacha Dipping Sauce: Savory and garlicky with a hint of seafood flavour.
• Garlic Sesame Sauce: Creamy, garlicky, and savoury.
• Chinese Spicy Garlic Chilli Sauce: Spicy with a savoury and slightly tangy flavour.
• Japanese Sesame Miso: Creamy, nutty, and umami-rich from the miso paste.
• Spicy Peanut Sauce: Nutty, spicy, savoury, with a mildly sour and sweet flavour.

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