Emilie Meyer
Hot pot is a fun and social dining experience, where a group of people cook a variety of raw ingredients in a communal pot of broth. The broth is an important component of the meal, as all the food is cooked in it and takes on its flavour.
There are two types of broth for hot pot: spicy and clear. The spicy broth is the most popular, with Sichuan, Chongqing and Mongolian styles being the most common. The Sichuan and Mongolian styles tend to be the spiciest, with the Chongqing style featuring a thicker, richer broth. The Chongqing broth is made with beef fat and has very few spices, with the aroma and flavour coming from the animal fat and chilli peppers. The Sichuan broth, on the other hand, is made with a vegetable oil base and balanced with numbness from Sichuan peppercorns and various herbs. The Mongolian broth is also vegetable oil-based and heavy on cumin, making it less spicy and lighter than the Sichuan broth.
The clear broth is the default type in northern China and is usually made with simple ingredients such as water, scallions, ginger, peppers, shiitake mushrooms and jujubes.
There are also other types of broth, such as tomato, seafood, satay and soy milk, but these are less common.
| Characteristics | Values |
|---|---|
| Broth type | Spicy, mild, chicken, tom yum, ma-la, mushroom, tomato, seafood, satay, soy milk |
| Broth ingredients | Chicken, pork bones, beef tallow, dried chilli pepper, Sichuan pepper, aromatics, rice wine, sugar, scallions, ginger, mushrooms, tomatoes, celery, corn, red dates, salt, beef fat, vegetable oil, cumin, chilli oil, garlic |
| Broth preparation | Boil, simmer, fry, soak, chop, dilute, cook |
| Broth temperature | Boiling, bubbling |
| Broth consumption | Drink at the end of the meal |
| Broth-related tips | Choose a flavour that pleases all guests, dilute with water or stock, cook ingredients when broth is boiling, add water when broth reduces, sanitise chopsticks |
What You'll Learn
Spicy and mild broths are both options for hot pot
A spicy broth is a popular choice for hot pot. Sichuan and Chongqing are two of the most popular types of spicy broth, with the former being the most common. Sichuan spicy broth is made with a concentrated, highly flavoursome soup base and water (or stock). It has a high content of fat (usually beef tallow but can be cooking oil), a strong, sophisticated aroma and a distinctive taste of Mala (mouth-numbing and hot), the iconic flavour of Sichuan food. Chongqing broth is similar but tends to be oilier, spicier, and heavier. Mongolian spicy broth is another option, which is less spicy and lighter than the Sichuan variety, and heavy on cumin.
A mild broth is also known as a clear broth. It is the default type in northern China and is usually made with stock, aromatics, herbs, and sometimes vegetables. It is light and easy to prepare. Chicken broth is a good option for beginners.
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Hot pot is a communal dining experience
Hot pot is a type of communal cooking in which a group of people cook an array of raw ingredients in a single pot of seasoned broth heated on an induction burner or electric range. The broth is kept at a simmer in the centre of the table, with various raw ingredients—meat, seafood, vegetables, tofu, and starches—cut into thin slices or small pieces for quick cooking.
There are three basic components to hot pot: broth, dipping ingredients, and sauces. A single hot pot restaurant will often offer several broths to choose from, though some offer a combination served in the same pot with a metal divider. The most well-known style is a basic cloudy broth made from chicken, ginger, goji berries, and other aromatics. Other popular options include a bold and spicy Chongqing variant, a savory mushroom broth, a sweet-and-sour tomato broth, and even a coconut-infused seafood tom kha variant.
Hot pot is a social meal that encourages sharing and participation. It is a fun dining experience that allows diners to cook and customise their meal to their liking. It is also a cost-effective option, as it is typically shared among a group and can be customised to suit different budgets.
Hot pot is a great way to explore different flavours and textures, as the variety of ingredients and broths allows for endless combinations. It is a blank canvas that can be tailored to individual preferences and can be as mild or spicy as desired.
In addition to the food, hot pot is often accompanied by drinks such as cold beer or Chinese sorghum liquor, as well as side dishes such as mixed nuts, spicy smashed cucumber salad, scallion pancakes, spring rolls, or mixed mushroom salads. It is a warm and comforting meal, perfect for cold weather, and a great way to bring people together for a fun and interactive dining experience.
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You can make your own broth or buy it pre-made
If you want to make your own broth, there are two popular options: Sichuan spicy broth and chicken stock-based mild broth. The Sichuan spicy broth is made with beef tallow, dried chilli peppers, Sichuan pepper, aromatics, and spices. The chicken stock-based mild broth is made with chicken, shiitake mushrooms, scallions, and Chinese dates. Both broths are delicious and offer a unique flavour to your hot pot.
If you don't have the time or energy to make your own broth, you can buy pre-made hot pot soup bases from Chinese grocery stores or online. These soup bases come in small packets and offer a variety of flavours, such as Mongolian Hot Pot, Seafood Hot Pot, and Spicy Sichuan Hot Pot. Simply dissolve the contents of the packet in water to make your hot pot broth.
Making your own broth allows you to control the ingredients and customise the flavour to your taste. However, buying pre-made soup bases is more convenient and can save you time and effort. Ultimately, the decision to make your own broth or buy it pre-made depends on your personal preferences, time constraints, and desired level of customisation.
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Hot pot is commonly found in East and Southeast Asian cooking
Hot pot is a popular dish in East and Southeast Asian cooking, especially in China, Japan, Korea, Thailand, Vietnam, and Cambodia. It is a social and interactive dining experience where diners gather around a pot of simmering broth, cooking and flavouring their chosen ingredients.
The hot pot broth can be meat or mushroom-based, with clean and mild flavours, or spicy and oily. The Sichuan style of hot pot is particularly popular, known for its mala seasoning, a combination of chilli peppers and Sichuan pepper that creates a spicy and numbing flavour. Other popular styles include Yunnan wild mushroom hot pot, Mongolian lamb hot pot, and Japanese shabu-shabu.
A wide variety of raw ingredients are selected and cut into thin slices or small pieces to be cooked in the broth. These include meats such as beef, lamb, and pork; seafood like shrimp, crab, and fish; and vegetables, including leafy greens, mushrooms, and root vegetables. Carbohydrates such as noodles and dumplings are also commonly added to the hot pot.
Each diner can customise their meal by choosing their preferred ingredients and dipping sauces. Common sauces include soy sauce, sesame sauce, and peanut sauce. The cooked ingredients are then dipped into these sauces to add extra flavour before eating.
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There are many types of hot pot, including Chongqing, Mongolian, and Beijing styles
Hot pot is a communal dining experience with a long history, commonly found in East and Southeast Asian cooking. There are many types of hot pot, including Chongqing, Mongolian, and Beijing styles.
Beijing-style hotpot is characterised by its simplicity and the use of volcano-shaped copper Mongolian pots. The focus is on the quality of the ingredients, such as tender meat and fresh vegetables, rather than on the broth, which is often just clear water or lightly flavoured. Thinly-sliced mutton is one of the most important ingredients.
Chongqing hotpot is known for its heavily flavoured broth and numbing hot spiciness. The soup base uses premium butter as its special ingredient, giving the broth a rich taste that goes well with red hot chilli. The Sichuan pepper in the broth activates cells' touch receptors, making it feel as if your lips are vibrating.
Mongolian hot pot, or Little Sheep Mongolian Hotpot, was founded in Inner Mongolia. It is not clear if it is specifically Mongolian in style, but it does not seem to be.
Other types of hot pot include:
- Yunnan hotpot, which has gained popularity across China in recent years. It has a rich broth flavour and focuses on fresh vegetables, different kinds of mushrooms, and edible flowers.
- Coconut Chicken hotpot, which uses Hainan chicken and fresh coconut milk as its main ingredients.
- Chrysanthemum Flower hotpot, which is made with chicken stock and cooked with chrysanthemum petals, resulting in a soft and tender flavour.
- Guangdong hotpot, which features a fragrant soup base and an emphasis on seafood. Common ingredients include fish fillet, fish balls, and shrimp.
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Frequently asked questions
There are two main types of hot pot broth: spicy and clear. Spicy broth is the most popular option, with Sichuan, Chongqing, and Mongolian styles being the most common. Sichuan and Mongolian styles tend to be more popular than Chongqing, which features a thicker and richer broth. Clear broth is the default type in Northern China and is usually made with water, scallions, ginger, peppers, shiitake mushrooms, and jujubes.
Spicy hot pot broth is 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 hot taste. Other ingredients include dried chilli peppers, Sichuan pepper, star anise, cassia cinnamon, bay leaves, scallions, onion, coriander, garlic, ginger, and fermented black beans.
Clear hot pot broth is typically made with water, scallions, ginger, peppers, shiitake mushrooms, and jujubes. Chicken or beef stock can also be used as the base.
To make spicy hot pot broth, melt beef tallow in a pot and fry ginger, scallion, and cloves until aromatic. Then, add in your choice of store-bought mala hot pot seasonings or spices such as dried chilli peppers, Sichuan peppercorns, and fermented black beans. Fry over a slow fire for 1-2 minutes, then pour in the stock. Simmer for about 10 minutes, then serve.
To make clear hot pot broth, add tomatoes, shiitake mushrooms, red dates, scallions, celery, and corn to a pot of chicken or beef stock. Season with salt and white pepper, then bring to a boil.
