Melting Pot Or Melting Pit: Exploring The Chinese Hot Pot Craze

Melting pot is a term used to describe a society in which different ethnicities, cultures, and ideas blend together. Chinese hot pot, or Huo Guo, is a dish where a variety of raw ingredients are cooked in a pot of simmering broth and then dipped in sauces. It is a social meal where people gather around a common pot and cook their food while socialising. The dish is prepared with various raw ingredients such as meat, seafood, and vegetables, which are cooked in a boiling broth. Each person can customise their meal by choosing their favourite ingredients and combining them with different sauces.

Broth types: Spicy, clear, tomato, seafood, satay, soy milk, and more

The variety of broths available for hot pot is astounding and is limited only by your imagination. Here are some of the more popular types of broth used in hot pot:

Spicy

Spicy broths are perfect for those who enjoy a little kick to their food. This type of broth typically includes ingredients such as chilli peppers, peppercorns, and spicy spices like cumin and paprika. It is a great option for those who want to add some heat to their meal.

Clear

Clear broths are simple yet flavourful. They are typically made with a combination of chicken or pork stock, and various spices and herbs. This type of broth is perfect for those who want to enjoy the taste of the ingredients without any added colours or thickening agents.

Tomato

Tomato broths are a great option for those who want a slightly sweeter and tangier taste to their hot pot. This type of broth typically includes fresh tomatoes, tomato paste, and various spices. It is a perfect option for those who want a Mediterranean-inspired flavour.

Seafood

Seafood broths are perfect for those who want to enjoy the taste of the sea. This type of broth typically includes fish, shrimp, crab, and other seafood, as well as a variety of spices and herbs. It is a great option for those who want a more sophisticated flavour.

Satay

Satay broths are inspired by Southeast Asian cuisine and feature a rich, nutty flavour. This type of broth typically includes peanut butter, coconut milk, chilli, and various spices. It is a perfect option for those who want a creamy and savoury taste.

Soy Milk

Soy milk broths are a great option for those who want a creamy, savoury taste without the nuts. This type of broth typically includes soy milk, various spices, and sometimes a combination of other types of milk. It is perfect for those who want a vegan or vegetarian option.

There are many more types of broths that can be used for hot pot, and you can even create your own unique blend by experimenting with different ingredients and flavours. The options are endless, so feel free to get creative and find the perfect broth for your taste!

Meat and seafood: Thinly sliced meat, fish, shrimp, clams, tofu, and more

Chinese hot pot is a highly customizable meal, with a variety of meat and seafood options available to suit different tastes. Here are some popular choices:

Meat

Thinly sliced meat is a key component of Chinese hot pot. Common options include beef, lamb, and pork. These meats are typically sliced against the grain to ensure tenderness. To make slicing easier, partially freeze the meat before cutting it into thin strips. Chicken is also used in hot pot, with boneless breast or thigh meat being a popular choice. For a more exotic option, consider sliced goat meat.

Seafood

Seafood is a popular addition to Chinese hot pot and can include whole or sliced fish, such as halibut, catfish, cod, sea bass, or pangasius. Shrimp, with or without the head and skin, is another common choice. For a unique texture, add shrimp balls or shrimp paste, shaping it into balls during the meal. Other seafood options include crabs, clams, mussels, and squid or cuttlefish. For a more intense flavor, add offal, such as beef tripe, to the mix.

Tofu

Tofu is a versatile ingredient in Chinese hot pot and can be prepared in a variety of ways. Silken, soft, or firm tofu can be sliced and added to the broth, while frozen tofu adds a unique texture. Deep-fried tofu puffs provide a crispy element, and tofu sheets or skin offer a different mouthfeel.

Meatballs

Pre-cooked meatballs, either defrosted or frozen, are a convenient addition to a hot pot meal. They can be made from various meats, including beef, pork, or lamb, and add a hearty element to the dish.

In conclusion, the meat and seafood options for Chinese hot pot are diverse and customizable, allowing diners to create a meal that suits their preferences. Whether you prefer beef, lamb, chicken, or seafood, there are numerous ways to prepare and enjoy these ingredients in a hot pot.

Vegetables: Leafy greens, root vegetables, mushrooms, and more

Vegetables are a key component of a balanced hot pot. Chinese leafy greens, root vegetables, and fungi are all popular choices. Here are some options to consider:

Leafy Greens

Wash the leafy greens thoroughly and cut them into manageable pieces. Baby leafy greens, such as baby bok choy, can be left whole, while larger leaves like napa cabbage should be cut into smaller pieces, typically 1-2 inch pieces. Other leafy greens to consider include spinach, pea tips, watercress, and chrysanthemum leaves.

Root Vegetables

Most root vegetables should be peeled and sliced into thin pieces, typically 1/4-1/8 inch slices. You can also cut them into small chunks, but keep in mind that thicker slices will take longer to cook through. Some popular root vegetables for hot pot include pumpkin, kabocha squash, potatoes, sweet potatoes, daikon radish, and lotus root.

Mushrooms

Mushrooms add a delicious earthy flavor to the hot pot. There are several varieties to choose from, each with its unique texture and taste. Here are some options:

• Enoki mushrooms: Remove 1/2-1 inch of the base and separate the bundle into smaller, more manageable bundles. Cook until wilted, which typically takes 30-45 seconds.
• Wood ears: Soak to reconstitute, rinse to remove any dirt or sand, and remove any woody ends. Wood ears typically take 2-3 minutes to cook.
• King mushrooms: Trim the ends and thinly slice. King mushrooms cook quickly, taking about 2 minutes.
• Shiitake mushrooms: Trim the woody stems and slice. Add shiitake mushrooms to the pot early as they will flavor the broth. They typically take 2-3 minutes to cook.
• Oyster mushrooms: Clean thoroughly before adding to the pot. Oyster mushrooms will take 2-3 minutes to cook.
• Shimeji mushrooms: Separate the individual mushrooms before adding to the pot. Shimeji mushrooms will take 2-3 minutes to cook.

In addition to these options, you can also include other types of mushrooms, such as straw mushrooms or shiitake mushrooms.

When preparing vegetables for hot pot, it is important to cut them into thin pieces or small chunks to ensure even cooking. You can also add other vegetables like corn, tomatoes, or winter melon to your hot pot.

Noodles and dumplings: Fresh, dried, rice, and more

Noodles and dumplings are considered staples in Chinese hot pot, especially if you're celebrating Chinese New Year. Here are some options:

Fresh Noodles

• Hand-pulled noodles
• Shanghai-style thick noodles/udon noodles
• Knife-sliced ribbon noodles
• Fresh Hong Kong-style noodles for pan-frying
• Fresh wide egg noodles

Dried Noodles

• Dried white noodles
• Dried Hong Kong-style noodles for pan-frying
• Wonton noodles
• Lo mein noodles
• Rice noodles for pad Thai or pho
• Wide rice noodles
• Ho fun (fresh wide rice noodles)
• Jiangxi rice noodles
• Sweet potato starch noodles
• Instant ramen noodles
• Fresh ramen noodles
• Yakisoba noodles
• Rice cakes

Dumplings

• Egg dumplings
• Frozen dumplings

Dipping sauces: Sesame paste, Shacha sauce, peanut butter, fermented bean curd, and more

Chinese hot pot is a meal where various ingredients such as vegetables, mushrooms, meats, seafood, tofu, noodles, and rice cakes are cooked in a pot of bubbling soup in the centre of the table. The soup pot can be communal or individual, and diners enjoy the cooked ingredients with a dipping sauce.

Hot pot is often served with a sauce bar, where people can build their own unique concoctions for dipping and dunking. A wide variety of sauces, salty add-ins, pungent herbs, and garlic are available.

Sesame Paste

Sesame paste is a common core base for hot pot dipping sauces. It gives the sauce a hearty thickness and a satisfying coating for anything dipped into it. It is made from toasted, unhulled sesame seeds, which gives it a darker colour and a more intense flavour than Middle Eastern tahini.

Shacha Sauce

Shacha sauce, or Chinese BBQ sauce, is another common addition to hot pot sauces. It is made from chilli, garlic, shallots, dried shrimp, and brill fish. It is savoury and vaguely reminiscent of XO sauce.

Peanut Butter

Peanut butter can be used as a substitute for sesame paste, giving a different but still delicious result. It is also an option for those with nut allergies.

Fermented Bean Curd

Fermented bean curd, also called furu or stinky tofu, is a salty and fermented ingredient that is similar to cheese in texture and flavour. It is a key ingredient in hot pot dipping sauces, adding a fermented umami flavour.

Other Ingredients

Other ingredients that can be added to hot pot dipping sauces include:

• Soy sauce
• Oyster sauce
• Sesame oil
• Vinegar
• Fish sauce
• Hoisin sauce
• Chili oil
• Garlic
• Scallions
• Cilantro
• Sugar
• MSG
• Doubanjiang or fermented chilli bean paste
• Roasted sesame seeds
• Water

Frequently asked questions