Hot Pot's Ancient Chinese Roots

Chinese hot pot, or huǒ guō, is an ancient Chinese dish and social tradition with a history of over 1,000 years. It is believed to have originated during the Jin Dynasty, with roots in the dining practices of Mongolian horsemen who rode into northern China. The dish traditionally consists of a simmering pot of broth at the centre of a table, surrounded by an array of raw ingredients such as meat and vegetables, which diners cook in the broth and then dip in sauces for added flavour. The hot pot is considered a symbol of ancient Chinese culture and a way to connect socially, as people gather around the pot to chat, eat, and drink.

The history of Chinese hot pot

Chinese hot pot, or huǒ guō, is believed to date back more than 1,000 years to the time of the Jin Dynasty. The dining practice is thought to have originated with Mongolian horsemen who rode into northern China. Legend has it that these horsemen would use their helmets as cooking vessels, simmering broth over open fires and cooking chunks of meat.

Over time, the Chinese adopted and adapted this style of eating, and it spread throughout the country. During the Qing dynasty, hot pot became popular among the emperors. The Qianlong Emperor, for example, was very fond of hot pot and would eat it for almost every meal.

Today, there are several varieties of hot pot in China, with differently flavoured broths. Some of the most popular include the Sichuan hotpot, known for its numbing and spicy flavour, and Beijing mutton hotpot. Hot pot is considered a cultural symbol and a social way of life in traditional Chinese cuisine. It is a great way to socialise, as people gather around the pot to chat, eat, and drink.

The basic elements of a hot pot are the broth, the sauces, and the choice of ingredients. The broth is typically brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth to cook. These cooked pieces are then dipped into sauces for additional flavour.

The social aspect of hot pot

Chinese hot pot is not just a meal, but a social experience. It is a great way to connect with people and get to know them in a more intimate way. As Shao Z. notes, "you don't 'hot pot' with people you don't like".

Hot pot is a communal dining experience that encourages social connectivity. It is often served in the centre of the table, with people gathering around it. This set-up provides a great opportunity for catching up with family and friends. The interactive nature of hot pot, where people cook and eat together, fosters a sense of togetherness and camaraderie.

The customisability of hot pot also adds to its social aspect. People can choose their preferred broth, sauces, and ingredients, accommodating different tastes and preferences. This flexibility makes hot pot inclusive and enjoyable for everyone, even picky eaters. It is a meal that caters to everyone's tastes and dietary needs.

Hot pot's social nature is further enhanced by its communal cooking and sharing aspects. In some cultures, it is customary to share meatballs with friends, offer recommendations, and pour drinks for the whole table. The interactive preparation and consumption of hot pot create a sense of community and encourage conversation and bonding.

Additionally, hot pot is often a group activity, making it cost-effective. Many restaurants offer free refillable base broths, and the cost of ingredients and spices is typically reasonable. This affordability encourages larger groups to gather and share the experience, making it a popular choice for social gatherings.

Hot pot's social significance is deeply rooted in Chinese culture and history. With over 2,000 years of history, hot pot has become an integral part of Chinese social gatherings, especially during the colder seasons. It is a symbol of culture and a social way of life in traditional Chinese cuisine.

The health benefits of hot pot

Chinese hot pot, or "fire pot", is a cooking method and a symbol of ancient Chinese culture. The culinary tradition is believed to date back more than 1,000 years to the Jin Dynasty, with roots in the dining practices of Mongolian horsemen.

The social and cultural significance of hot pot aside, the meal is also inherently healthy. Here are some of the health benefits of hot pot:

Nutritional benefits

Unlike frying or other cooking methods that use added fat, boiling meats and vegetables in a hot pot releases their nutrients into the cooking broth, maximising flavour. The raw ingredients are pre-sliced thinly to ensure quick and consistent cooking in the simmering broth.

Seasonal benefits

Hot pot can help warm you up from the inside out during the colder months, while in the hotter months, it can help you sweat and cool off.

Social benefits

Hot pot is a communal dining experience that brings people together over delicious food. It encourages hours of eating, drinking, and conversation, promoting social connectivity and a sense of harmony.

Variety of ingredients

The list of ingredients that can be added to a hot pot is extensive, offering a range of nutritional benefits. In addition to meats and seafood, hot pot includes vegetables, mushrooms, and starchy carbohydrates like noodles and dumplings.

Customisable broth and dipping sauces

Hot pot eaters can choose between a spicy or clear broth, or opt for a yin-yang pot with a divider to enjoy both. The spicy broth typically contains Sichuan peppers, chillies, and chilli oil, while the clear broth is milder. Customisable dipping sauces, made with ingredients like soy sauce, sesame oil, chilli oil, green onions, vinegar, or garlic sauce, add extra flavour to the cooked ingredients.

Adaptable to dietary preferences

While meat is a highlight of hot pot, there are plenty of vegetarian and vegan options as well. The variety of ingredients ensures that hot pot can be adapted to suit different dietary preferences and restrictions.

In conclusion, Chinese hot pot is not only a delicious and social dining experience but also offers several health benefits due to its nutritious ingredients, adaptable nature, and flavourful broth.

Regional varieties of hot pot

Chinese hot pot, also known as steamboat, is a dish that involves a heat source placed on the dining table to keep a pot of soup stock simmering. It is served with an array of Chinese foodstuffs and ingredients for diners to dip into the broth.

Hot pot is considered a main course and is usually served without rice or noodles on the side. It can be prepared and eaten at home or in a restaurant. The basic formula is the same across China, but the ingredients used vary widely by region. Here are some of the regional varieties of hot pot:

Beijing

Beijing's Old Beijing-style hot pot inherited its central ingredient, mutton, from the northern nomadic tradition. The thinly hand-sliced meat is cooked in a volcano-shaped copper pot, with meats and vegetables added to a light broth seasoned with fragrant mushrooms, ginger, and scallions. The final ingredients to be cooked in the pot are stomach meat, sliced lamb, tofu, green vegetables, and thin rice noodles, added in that precise order.

Sichuan

The southwestern province of Sichuan is home to the famous Sichuan hot pot, known for its numbing and spicy flavour. Sichuan peppercorns and chillies are used to flavour the broth, which is cooked with a wide variety of ingredients, from congeeled blood to cheese balls or live shrimp.

Guangdong

The southern province of Guangdong, known for its Cantonese cuisine, emphasizes seafood in its hot pot. The soup base is fragrant and not spicy, as people in Guangdong do not typically eat chilli. Instead, they use spring onion, ginger, peanut oil, and soy sauce.

Yunnan

Hot pot in Yunnan, in the southwest of China, often includes ham, while the neighbouring province of Guizhou is known for its sour hot pot and use of ingredients such as cow intestine.

Jiangsu and Zhejiang

In Jiangsu and Zhejiang, chrysanthemum flowers are cooked in the broth to give it a floral essence.

Anhui

Anhui's hot pot features a heavily flavoured broth with local, seasonal vegetables. The simplest pot is pork stewed with radish, a dish that is especially popular in the winter.

Hubei

In Hubei, hot pot is usually prepared with hot spices and Sichuan pepper. Items cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and other green vegetables.

Hainan

In Hainan, hot pot is generally served in small woks with a prepared broth containing pieces of meat. When served, the meat is not fully cooked, and it takes about 15 minutes for it to be ready to eat. Items cooked in this hot pot include mushrooms, thinly shaved beef or goat meat, lettuce, and other green vegetables. Coconut milk and juice are commonly added to the broth.

How to cook hot pot

Hot pot is a fun and interactive dining experience, perfect for celebrations and gatherings. It involves cooking and eating a variety of raw ingredients in a bubbling pot of broth. Here's a step-by-step guide on how to cook hot pot:

Choose Your Broth

Select the type of broth you want as the base for your hot pot. Options include plain, spicy (Sichuan or Chongqing style), sour (Manchurian style), or even a yin-yang split pot with two different flavours. You can make the broth from scratch, use a store-bought hot pot base, or buy broth from a restaurant.

Gather Your Ingredients

Hot pot typically includes a variety of raw meats, seafood, and vegetables. Common ingredients are thinly sliced beef, lamb, pork, chicken, shellfish, fish balls, tofu, mushrooms, cabbage, potatoes, and noodles. It's best to have a variety of options to cater to different tastes.

Prepare the Dipping Sauces

Dipping sauces are essential for enhancing the flavour of the cooked ingredients. Provide a selection of condiments such as soy sauce, sesame oil, peanut butter or sesame paste, oyster sauce, hoisin sauce, chili oil, crushed garlic, and chopped green onions. Each person can customise their own sauce to their taste preferences.

Set Up the Hot Pot

Place a portable butane or induction burner in the centre of the table to keep the broth simmering throughout the meal. Use a shallow pot, preferably one with a divider to accommodate different broth flavours. Provide each person with two sets of chopsticks (one for handling raw ingredients and one for cooked), a personal bowl, and a small dipping sauce bowl.

Cook and Enjoy

Bring the broth to a rolling boil and start adding the ingredients. Begin with ingredients that take longer to cook, such as vegetables and seafood. Then add the meats, followed by starchy items like noodles. Cook the ingredients to your desired level of doneness and dip them into your customised sauce before enjoying. As you eat, keep replenishing the pot with more ingredients and broth as needed.

Finish with a Noodle Soup

Towards the end of the meal, you can finish off the remaining broth by cooking noodles in it and topping them with some of the leftover meats and vegetables. Enjoy the flavourful broth and how all the ingredients have melded together.

Frequently asked questions