Hot Pot, Cantonese Style: A Beginner's Guide To The Ultimate Comfort Food

Hot pot in English is 火鍋 (fo2 wo1 huo3 guo1) in Cantonese. It is also referred to as 打邊爐 (da bin lo) in Cantonese. The word for boil in Cantonese is 滾 (gǔn), which also means to roll. The hot pot is a very auspicious form of eating, symbolising togetherness (團員, tuán yuán) in Chinese culture.

Hot pot in Cantonese is 火鍋 (foa woa) or 打邊爐 (da bin lo)

The words 火 (foa) and 鍋 (woa) mean 'fire' and 'pot' respectively, and together they translate to 'fire pot'. The term 打邊爐 (da bin lo) is used to refer to the act of standing and eating around a furnace, with a pot made of metal utensils and a furnace made of corrugated metal.

Hot pot is a dish where raw ingredients such as meat and vegetables are placed into a communal pot of boiling soup. The ingredients are cooked in the broth and then dipped into sauces for additional flavour. The broth is kept at a gentle boil throughout the meal.

Hot pot is considered a main course and is usually served without rice or noodles. It can be prepared and eaten at home or in a restaurant. The dish is traditionally served inside a large metal pot.

The dish is similar to fondue, but with raw meat and vegetables dipped into a communal pot of boiling soup

Hot pot, or 火鍋 (huǒ guō) in Cantonese, is a fun and happy gathering where everyone cooks and eats together. The direct translation of the Chinese characters is "fire pot", but it should be more accurately translated as "fire cauldron" as it is cooked in a cauldron over a fire.

Hot pot is similar to fondue in that it is a communal meal. However, instead of dipping bread and fruit into cheese or chocolate, diners dip pieces of raw meat and vegetables into a communal pot of boiling soup. The soup is often a basic water-based stock, flavoured with salt, peppercorns, soy sauce, chilli paste, bean sprouts, garlic, onions, and star anise.

The raw ingredients cooked in the hot pot typically include thin slices of lamb, beef, or goat, as well as chicken and pork. For vegetarians and vegans, tofu is a common option. A wide variety of vegetables are also included, such as bok choy, broccoli, spinach, carrots, lettuce, cabbage, and mushrooms.

Hot pot is traditionally eaten during the Winter Solstice Festival and Chinese New Year celebrations as the word for boil, 滾 (gǔn), also means "to roll", as in the saying 財源滾滾 (cái yuán gǔn gǔn), meaning "origin of wealth keeps rolling (in)".

Hot pot is considered a main course and is usually served without rice or noodles

Hot pot, or "huǒ guō" (火锅) in Mandarin, is a dish that involves cooking an array of raw ingredients in a simmering pot of broth. It is an interactive and customisable meal that is typically shared communally.

The hot pot experience is highly customisable, with a variety of broth options to choose from, including chicken, mushroom, tomato, and coconut-infused seafood. The dipping ingredients can include thinly sliced meats, meatballs, vegetables, noodles, dumplings, and rice cakes.

Hot pot is a social and communal meal, often shared among friends and family. It is considered an auspicious form of eating, symbolising togetherness and family gatherings.

While hot pot is typically served without rice or noodles, there may be variations and exceptions. For example, fried rice or noodles may be served on the side, and some may choose to include noodles in the hot pot towards the end of the meal when the soup is consumed.

In summary, hot pot is a versatile and interactive dining experience that brings people together. It is considered a main course, centred around the broth and cooked ingredients, which are enjoyed without rice or noodles, creating a unique and flavourful meal.

The dish originated in the Song Dynasty (960 – 1279)

The hot pot, or "huǒ guō" in Standard Chinese, has been a part of Chinese cuisine for about two thousand years. The first form of hot pot is believed to have emerged during the Shang and Zhou dynasties (1600-256 BC), with the invention of the copper pot during the Three Kingdoms period (220-280 AD) being widely recognised as the origin of the dish.

During the Northern and Southern Dynasties (420-589), hot pot became a popular method of cooking chicken and duck, especially as a comforting meal during the cold global cooling period. The dish continued to evolve during the Yuan Dynasty, influenced by Mongolian culture, with the addition of beef and lamb.

By the Song Dynasty (960-1279), hot pot had become a well-established dish, with various regions developing their own unique styles and ingredients. The way people cooked and enjoyed hot pot varied across different provinces in China.

For example, the Sichuan province is known for its spicy cuisine, and the Sichuan hot pot is renowned for its hot and numbing taste. In contrast, the Northern Chinese style of hot pot typically uses hot water to cook thin slices of beef and lamb, followed by dipping the meat in a sauce, usually sesame sauce.

The popularity of hot pot continued to grow, and during the Qing Dynasty, it became a favourite among emperors. Emperor Qianlong, in particular, was known to enjoy hot pot so much that he had it for almost every meal. The dish was also a favourite of Empress Dowager Cixi, especially during the winter season.

The secret to a good hot pot is the freshness of the ingredients

Hot pot, or 火鍋 (huǒ guō) in Cantonese, is a fun and interactive dining experience. It involves cooking a variety of raw ingredients such as meats, seafood, and vegetables in a communal pot of boiling broth. The key to a delicious hot pot is indeed the freshness of the ingredients.

When preparing a hot pot at home, it is important to invest in good-quality ingredients to ensure a memorable dining experience. Here are some tips to achieve the perfect hot pot:

Broth

The broth forms the foundation of your hot pot. While you can opt for store-bought broth bases, making your own allows you to customize the flavors to your preference. Some popular options include a basic cloudy chicken broth, a bold and spicy Chongqing variant, a savory mushroom broth, or even a coconut-infused seafood broth.

Dipping Ingredients

The fun part of hot pot is the wide array of dipping ingredients you can choose from. Meats are typically thinly sliced to allow for quick cooking. Popular options include pork belly, lamb shoulder, filet mignon, and short ribs. Seafood options can include shrimp, clams, and fish balls.

Vegetables add a crunchy and aromatic element to the hot pot. Chinese lettuce, Napa cabbage, chrysanthemum greens, and enoki mushrooms are excellent choices. Don't forget root vegetables like taro and potatoes, which add starchiness to the broth.

Sauces

Sauces elevate the hot pot experience by adding extra flavor to your cooked ingredients. Common sauces include soy sauce, sesame oil, black vinegar, oyster sauce, and chili sauces like sriracha and sambal. You can also get creative and mix and match different sauces to create your own unique combination.

Equipment

To create the hot pot experience at home, you'll need a few essential tools. A burner, either butane or electric, is necessary to keep the broth bubbling. A stainless steel pot with a clear lid is ideal for keeping an eye on the broths. A skimmer or strainer, along with chopsticks or tongs, will help you retrieve the cooked ingredients from the broth.

In summary, the secret to a mouthwatering hot pot is indeed the freshness and quality of the ingredients. By choosing a variety of meats, seafood, vegetables, and sauces, you can create a fun and interactive dining experience that your guests will love.

Frequently asked questions