Hot Pot Harmony: Navigating The Perfect Order

Chinese hot pot, or huǒ guō, is a social meal shared among friends and family. It involves cooking fresh ingredients in a simmering broth at the table.

When ordering a hot pot, you'll first need to choose a broth. Options include chicken broth, tom yum, ma-la, and a savory mushroom broth. You can also opt for a yin yang option, which allows you to try two varieties of broth at once.

Next, you'll select the ingredients you want to cook in the broth. Popular choices include thinly sliced beef, shrimp, squid, yams, lettuce, corn, bok choy, udon noodles, dumplings, and meatballs.

Finally, you'll want to choose a dipping sauce to accompany your cooked ingredients. Sesame paste is a common choice, as is shacha sauce, made with spices and fish paste. Other options include fermented bean curd, soy sauce, hoisin sauce, and chili paste.

Broth options: mild, spicy, mushroom, vegetable, or yin yang (dual-sided)

When ordering hot pot, the first thing to decide is what type of broth to get. The two most popular options are Chongqing and Sichuan hot pot, which are spicy and tongue-numbing. However, there are several other options to choose from, including mild, spicy, mushroom, vegetable, and yin yang (dual-sided).

If you're not a fan of spicy food, you can opt for a mild or vegetable-based broth. A mild broth, also known as Qing Tang Guo Di in Chinese, is typically made with stock, aromatics, herbs, and sometimes vegetables. It has a light and flavourful taste and is very easy to prepare. You can make a simple version with just water, scallions, and ginger, or use a more flavourful stock made from pork, beef, chicken, mushroom, or tomatoes.

For those who enjoy spicy food, the Sichuan spicy broth is a great option. This broth has a high content of fat, usually from beef tallow, and features the iconic Mala flavour of Sichuan cuisine, which is both mouth-numbing and hot. It also includes a variety of spices and aromatics such as dried chilli peppers, Sichuan peppercorns, star anise, cassia cinnamon, bay leaves, scallions, onion, coriander, and garlic.

If you're looking for a vegetarian option or simply want to enjoy the umami flavour of mushrooms, a mushroom broth is an excellent choice. You can use a variety of fresh or dried mushrooms, such as shiitake, king oyster, portobello, or porcini. The dried mushrooms will impart a stronger flavour to the broth.

Lastly, if you can't decide on just one broth, you can always opt for the yin yang option, which allows you to try two varieties of broth at once. This is a great way to experience the different flavours that hot pot has to offer.

Meat and protein options: beef, chicken, tofu, offal, dumplings, or balls

When it comes to meat and protein options for hot pot, you have a wide variety of choices. Here are some tips and suggestions to help you make your selection:

Beef

Beef is a popular choice for hot pot as it adds flavour to the broth. Look for cuts like brisket, short rib, ribeye, sirloin, or flank steak. You can also ask your butcher for recommendations. If you are slicing the beef yourself, partially freeze the meat first to make it easier to cut into thin slices. This will also help the meat cook faster and more evenly once added to the broth.

Chicken

Boneless chicken breast or thighs are ideal for hot pot. Make sure to slice the meat thinly against the grain to ensure quick and even cooking. Chicken gizzards are also a delicacy that can be added to your hot pot spread.

Tofu

Tofu is a must-have for any hot pot meal. It soaks up the flavours of the broth and can be prepared in a variety of ways. Try firm tofu, frozen tofu, dried bean curd rolls, or fresh tofu sheets. You can also find pre-fried tofu in most Asian supermarkets.

Offal

For a more adventurous hot pot experience, consider adding some offal to your spread. Chicken gizzards, duck intestines, beef tripe, and pork arteries are commonly used in hot pot and add a unique flavour and texture to the dish.

Dumplings

Dumplings are a great addition to your hot pot and can be made with a variety of fillings. You can find fresh or frozen dumplings in Asian markets, or make your own at home. Just be sure to cook them thoroughly before serving.

Balls

Meatballs and fish balls are a fun and tasty addition to your hot pot. They are usually pre-cooked, so just heat them through in the broth. Beef balls, made from pounded cuts of beef, are especially popular in hot pot as they are bouncy and fun to eat.

Seafood options: shrimp, haddock, squid, mussels, oysters, crab, or lobster

Hot pot is an interactive and highly customizable meal. It is a social dining experience where a group of people cook an array of ingredients in a pot of seasoned broth heated on a burner.

If you're looking to incorporate seafood into your hot pot, there are several options to choose from. Here are some tips and suggestions for including shrimp, haddock, squid, mussels, oysters, crab, or lobster:

Shrimp:

Shrimp is a popular seafood choice for hot pot. It can be cooked with the shell and head-on, or you can use headless and shelled shrimp. Shrimp balls are also a fun option. To make shrimp balls, mince the shrimp very finely and mix it with water and flour to create a thick paste. Use a scoop or spoon to form small balls and slide them into the hot pot. You can also purchase premade shrimp balls or shrimp cakes from most Asian supermarkets.

Haddock:

Haddock is a type of white fish that can be used in hot pot. It is often sold as thick fillets and can be seasoned and cooked directly in the hot pot broth. You can also incorporate haddock by using it as an ingredient in a dipping sauce. For example, you could make a sauce with olive oil, chorizo, potatoes, sherry, cherry tomatoes, and parsley to accompany your hot pot.

Squid:

When adding squid to your hot pot, you can use either the body or the tentacles, or a combination of both. Fresh squid has a spongy texture, and the body is usually softer than the chewy tentacles. Squid absorbs the flavours of the broth well, so consider choosing a broth that will complement the natural saltiness of the squid.

Mussels:

Mussels can be a delicious addition to your hot pot, but it's important to clean them thoroughly before cooking. Scrub the mussels and soak them in water for about 30 minutes before draining and adding them to the pot. You can cook mussels directly in the hot pot broth or steam them separately and use them as a dipping option alongside your hot pot.

Oysters:

Oysters are another type of shellfish that can be included in your hot pot. Shuck the oysters before adding them to the pot, and they will only take a minute or two to cook. Oysters have a mild, sweet taste and are often used as a replacement for meat in hot pot.

Crab and Lobster:

Lobster and crab can be a great addition to your hot pot, but chopping them into large pieces while they are still alive can be challenging and upsetting for some. If you're up for the task, make sure to have the right tools and follow proper safety precautions. Alternatively, you can use crab or lobster meat as an ingredient in a dipping sauce or side dish to accompany your hot pot.

Vegetable options: mushrooms, turnip, daikon radish, napa cabbage, bok choy, or corn

Vegetable Options for Hot Pot

Hot pot is a highly customizable meal, and the vegetables you choose to add to the mix are no exception. Here are some options to consider:

Mushrooms

Mushrooms are a popular choice for hot pot. They typically take around 5-8 minutes to cook in the broth. You can choose from a variety of mushrooms, including shiitake, enoki, button, straw, and oyster mushrooms.

Turnip

Turnips are a good option if you're looking for a vegetable that will hold up in the hot pot. They are a hardy root vegetable that will take a few minutes to cook.

Daikon Radish

Daikon radish is another root vegetable that works well in hot pot. It has a mild and sweet flavor in the winter and becomes more peppery in the summer. Daikon is often used as a balance to heavier flavors, as it pairs well with other ingredients and takes on their flavors.

Napa Cabbage

Napa cabbage, also known as Chinese cabbage, is a versatile ingredient that can be used in hot pot. It has a subtly sweet and mild flavor, and its crunchy leaves become even better when cooked. However, keep in mind that it may get soggy if cooked for too long.

Bok Choy

Bok choy is another popular choice for hot pot. It has a similar texture to napa cabbage, but its green parts are more delicate, so it requires a shorter cooking time.

Corn

Corn is a hearty vegetable that will add a pop of color to your hot pot. It will take a few minutes to cook, so add it to the broth along with other hardy vegetables.

When selecting vegetables for your hot pot, consider the variety of textures, flavors, and cooking times to create a well-rounded and flavorful meal. Remember to add delicate vegetables last, as they will cook quickly, and enjoy experimenting with different combinations to find your favorite!

Noodle options: udon, vermicelli, chow mein, or shangdong

Noodles are an essential part of hot pot, and choosing the right type can elevate your meal. Here are some popular noodle options to consider:

Udon Noodles

Udon noodles are thick, chewy, and slightly sweet Japanese noodles made from wheat flour. They hold up well in the broth and have a satisfying texture, making them a popular choice for hot pots.

Vermicelli Noodles

Vermicelli noodles, also known as rice noodles, are thin, translucent noodles made from rice flour. They are a great gluten-free option for hot pots, offering a delicate texture that pairs well with the broth.

Chow Mein Noodles

Chow mein noodles are Chinese wheat noodles made from wheat flour and eggs. They are cylindrically shaped, like spaghetti, but thicker. They can be stir-fried or cooked with meat and vegetables in a sauce. Fresh chow mein noodles are softer, while dried ones are crispier.

Shangdong Noodles

Shangdong noodles, also known as Shanghai noodles, are easy to overcook. To prevent this, pour hot water over them and let them sit until you can separate them by hand.

When selecting noodles for your hot pot, consider the type, size, and shape, as well as your personal preferences. Do you prefer a thicker, chewier noodle like udon, or something thinner and more delicate like vermicelli? Are you looking for a noodle that will absorb the broth's flavours or provide a contrasting texture?

Frequently asked questions