Mongolian Hot Pot: Navigating The Art Of Ordering

Ordering food in a Mongolian hot pot restaurant can be a daunting task, especially for first-timers. Here's a beginner's guide to help you navigate the process:

When you arrive at the restaurant, you will be given a menu with various serving options, prices, and boxes to indicate your choices. The first decision you need to make is choosing the type of broth. There are usually several options available, including spicy and non-spicy varieties. The two most popular choices are Chongqing and Sichuan hot pot, which are known for their bold flavours and spiciness. However, if you prefer a milder option, you can go for a mushroom soup broth or a vegetable-based broth. Some restaurants also offer a yin yang option, which allows you to try two different broths in one pot.

Once you've selected your broth, the real challenge begins. You'll need to decide what ingredients you want to cook in it. The hot pot menu can be extensive and overwhelming, with categories such as seafood, meat, meatballs, vegetables, dumplings, and tofu. Remember, hot pot is not like soup; the broth is meant to cook fresh and raw ingredients. Common items on the menu include pork belly, tripe, beef tongue, shrimp, squid, yams, bok choy, and various types of noodles.

After you've placed your order, your table will be set up with a cooktop or hot plate to heat the pot of broth. You can adjust the temperature according to your preference. Small ramekins will also be provided for dipping sauces, which you can fill from a separate buffet-style station. These sauces are essential for adding flavour to the cooked meat and tempering the spiciness of the broth. Sesame paste, shacha sauce, fermented bean curd, soy sauce, and hoisin sauce are commonly used as dipping sauces.

When your broth starts to simmer, you can begin cooking your ingredients. Each person will have their own plate or bowl, chopsticks, and a slotted spoon for stirring and fishing out the cooked food. Meats are typically thinly sliced and require only a few seconds to a couple of minutes of cooking time. Vegetables and dumplings may need a little longer. It's important to pace yourself and your group, as you don't want to end up with piles of uncooked food. Add your ingredients gradually to maintain the broth's temperature, and enjoy the unique dining experience that Mongolian hot pot offers!

Choose a broth: light and watery, or spicier flavours

When ordering a Mongolian hot pot, you'll be faced with a variety of broth options, ranging from light and watery to harsher, spicier flavours. The type of broth you choose will depend on your personal preference and spice tolerance.

If you're a beginner, hot pot expert Zimu Chen recommends opting for a basic broth with a light, warm flavour. This type of broth is easily influenced by the meats and vegetables you choose to add to your hot pot, so it takes some of the risks out of combining flavours. It's also a great option if you want to enjoy the taste of your chosen ingredients without them being overpowered by the broth.

For those who enjoy spicy foods, a curry-like broth might be more appealing. This type of broth typically includes aromatic spices such as Szechuan peppercorns, chillies, ginger, scallions, cinnamon, anise, and fennel. While this option packs more of a punch, it's a popular choice for those who want a flavourful and earthy hot pot experience.

If you're feeling adventurous, you can even opt for a split pot, allowing you to try two completely different combinations of broth, meats, noodles, and vegetables. This is a great way to discover your personal flavour preferences and explore the wide range of options that Mongolian hot pots have to offer.

Remember, the beauty of the hot pot experience lies in its customisability and the opportunity to experiment with different ingredients and flavours. So, don't be afraid to step out of your comfort zone and try something new!

Select ingredients: raw and fresh, to be cooked in the broth

When preparing a Mongolian hot pot, it is important to select a variety of fresh and raw ingredients that can be cooked in the broth. Here are some suggestions for ingredients that fall into this category:

Meat and Poultry

Thinly sliced lamb, goat, beef, pork, chicken, or other poultry are common choices for hot pot. For the meat to cook quickly and consistently in the broth, it is important to slice it thinly. You can purchase pre-sliced meats from the frozen section of most Asian grocery stores, or slice the meat yourself by partially freezing it and using a sharp knife.

Seafood

Seafood options can include whole or sliced fish, clams, shrimp balls, squid, and other inkfish. These can be added to the broth and cooked to your desired level of doneness.

Vegetables

Leaf vegetables, such as bok choy, spinach, napa cabbage, and lettuce, are popular choices for hot pot. Mushrooms, especially shiitake and straw mushrooms, are also a great addition. Other vegetables such as carrots, potatoes, and green onions can be sliced and added to the broth.

Tofu and Bean Products

Tofu is a popular ingredient in hot pot as it absorbs the flavours of the broth and can be added towards the end of the meal. Other bean products such as tofu skin, Fu zhu, and Japanese-style fish tofu can also be included.

Noodles

Noodles are not typically served on the side with hot pot, but they can be added to the broth towards the end of the meal. Soba (buckwheat) noodles are a popular choice, as are cellophane noodles (also called mung bean or glass noodles). These noodles only need to be soaked in hot water for about 20 minutes before being added to the broth.

Make a dipping sauce: combine condiments like soy sauce, garlic and peppers

Making a dipping sauce is a great way to add flavour to your Mongolian hot pot. Here is a simple recipe for a soy, garlic, and pepper dipping sauce.

First, gather your ingredients. You will need soy sauce, garlic, and some kind of pepper, either in the form of hot red pepper flakes or fresh chillies. You can also add rice vinegar, scallions, and sesame oil for extra flavour.

Next, prepare your garlic and peppers. Finely chop or grate the garlic, and chop or slice any fresh chillies. If you are using dried pepper flakes, you can add them as they are.

Now, combine your ingredients. The exact quantities will depend on your personal preference and how much sauce you want to make. As a rough guide, start with a ratio of 1 part garlic to 4 parts soy sauce, and then add your peppers and any other ingredients. You can always add more of something if you feel the balance is not quite right. Mix everything together in a bowl, and you're done!

If you want to get more creative, you can also add other ingredients to your sauce. Some options include honey, lemon juice, ginger, or butter. You can also experiment with different types of soy sauce and peppers to find your perfect combination.

This dipping sauce is a great way to add a personalised touch to your Mongolian hot pot, and you can adjust the recipe to your taste preferences. Enjoy experimenting and happy eating!

Cook the ingredients: use chopsticks to hold ingredients in the broth

Cooking the ingredients in a Mongolian hot pot is a fun and interactive process. The hot pot is placed on the table, and the raw ingredients are cooked in the simmering broth. It is important to use a separate set of chopsticks for cooking and eating. Use the cooking chopsticks to place the ingredients in the broth and to retrieve them once they are cooked.

The beauty of the hot pot is that it cooks very quickly, so it is important to have all your ingredients prepared and ready to go. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the broth. Most raw foods can be cooked in a hot pot, but they may have different cooking times, so be sure to keep an eye on your ingredients and remove them from the broth when they are done.

Meats such as beef, pork, chicken, and lamb are cut very thin, so they only take a few seconds to cook. Seafood like shrimp, crab, and fish are also popular choices for the hot pot. Simply dip them in the broth for a few seconds to cook. For crab and lobster, be sure to pre-cut the shells to make it easier to extract the meat.

For vegetables, you can use bok choy, mushrooms, carrots, baby corn, onions, bell peppers, and spinach. These can be placed in the broth and cooked until tender. Noodles can also be added to the broth to soak up the flavours. Try udon, vermicelli, or shangdong noodles.

Once your ingredients are cooked, you can dip them in your personal sauce. Typical condiments include scallions, soy sauce, chopped garlic, and peppers, but feel free to experiment with other flavours.

Enjoy the experience: hot pot is a social occasion, so bring your friends

Hot pot is a social occasion, so it's best to bring your friends along for the experience. It's a communal dining experience, with a large pot of broth placed in the centre of the table, and everyone cooking their own ingredients. It's a great way to try new foods and experiment with flavours, and it's also a very social way of eating, as everyone gathers around the central pot.

Hot pot is a great way to cater to different tastes and dietary requirements. As well as choosing their own ingredients, your friends can also create their own sauces from a variety of condiments. The most common sauce ingredients are scallions, soy sauce, chopped garlic, and peppers, but there are usually other options available too.

It's also a very interactive and fun way to eat. As well as cooking their own food, your friends can help with the preparation. Chopping and slicing ingredients can be time-consuming, so it's a good idea to ask a friend or two to lend a hand before everyone arrives.

Hot pot is a great choice for a group meal as it's very cost-effective. The broth is often free and refillable, and you only pay for the ingredients you choose to cook in it. It's also a very leisurely meal, with people cooking and eating at their own pace, so it's a great opportunity to relax and spend time with friends.

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