The Complex Flavors Of Hot Pot: A Culinary Adventure

Hot pot is a fun, interactive dining experience with roots in Chinese cuisine. It involves diners gathering around a pot of flavoured broth, into which they add a variety of raw ingredients, such as meat, seafood, tofu, dumplings, noodles and vegetables. These ingredients are cooked in the broth and then dipped in a customised sauce before eating.

The broth can be spicy, herbal, curry-based or plain, and is often made from chicken or mushroom stock. The customisability of hot pot is part of its appeal, and it can be made vegetarian or vegan, or tailored to personal preferences.

Hot pot is a social meal, often eaten with family or friends, and is a great way to bring people together.

Sichuan and Chongqing hot pot: a fatty, spicy broth with a distinctive mouth-numbing sensation

Sichuan and Chongqing hot pot is a flavour explosion. This style of hot pot is a full-bodied, spicy broth with a distinctive mouth-numbing sensation. It is a dish with many knobs turned up to 11, a cacophony of chillies, pepper, aromatics, fermented pastes and stewing spices.

The history of Chongqing hot pot began in the 1920s in the Jiangbei District. Peddlers working on the wharf would buy beef tripe, clean and boil it, and cut beef liver and stomach into small pieces. They would then place all the ingredients into a clay stove, using an iron basin to divide the stove into sections to separate ingredients with different tastes. This original Chongqing hot pot was called Shuibakuai ("Eight Piece Water"), either because the pot was divided into eight sections or because, classically, you could get eight pieces of meat for just one coin.

Sichuan hot pot is an intense experience, a "gastronomical SM session" as the late Anthony Bourdain characterised it. It is a bubbling cauldron of spice, a haze of flavour and pain clouded by steam, baijiu liquor, and the numbing sensation of Sichuan peppercorn. It is a dish that is often used as a way for young men to one-up each other based on how spicy they can take their pot.

However, this style of hot pot is a relatively new invention, likely a consequence of the post-Reform-and-Opening explosion of Sichuan restaurants throughout China in the 80s and 90s. A 1972 recipe for Sichuan hot pot is more 'comfortable spicy' and is based on sweet fermented rice. It is designed to be eaten with rice, a classic "with-rice dish".

To make a Sichuan hot pot broth, you will need:

• Oil
• Ginger
• Bay leaves
• Garlic cloves
• Cinnamon stick
• Star anise
• Cloves
• Sichuan peppercorns
• Dried red chillies
• Chicken stock

To make the broth, add the oil and ginger to a wok over medium heat. Cook the ginger until caramelised, then add the bay leaves, garlic cloves, cinnamon stick, star anise and cloves. After a couple of minutes, add the Sichuan peppercorns, dried chillies and spicy hot pot soup base. Cook for another couple of minutes, then add the chicken stock and bring to a boil.

To make a Chongqing hot pot base, the key ingredient is red chilli oil, made with beef fat and different kinds of spices such as bay leaf, clove and cinnamon.

Yunnan hot pot: a specialised regional variation

Yunnan hot pot is a specialised regional variation of the traditional Chinese dish. It is characterised by its use of wild or farmed mushrooms, which are abundant in the province. Yunnan is home to 90% of all mushroom species in China, so it's no surprise that they feature heavily in the local cuisine. The Wild Mushroom hot pot is also known as 'Yěshēng jūn huǒguō' in Chinese.

The mushroom hot pot is a seasonal dish, as it depends on the availability of local mushrooms. It is also notable for omitting strong spices and chillies, allowing the original flavour of the mushrooms to shine through. This sets it apart from the spicy broths that are equally popular in the region.

When making a Yunnan mushroom hot pot, the broth typically contains chicken pieces and a variety of mushrooms. Many mushrooms are named after animal parts in Chinese, such as the sheep tripe mushroom and the cow liver mushroom. Truffles are also a popular addition. The broth is then poured over a steamed rice pilaf, often accompanied by a cold beer.

In addition to the famous mushroom hot pot, Yunnan offers several other unique hot pot varieties. These include Lijiang Preserved Spare Ribs Hotpot, Fuyuan Sour Soup Pig Foot Hotpot, and Jianchuan Old Ham Hotpot. Yunnan hot pot is a delicious and distinctive variation of this classic Chinese dish, showcasing the region's abundant natural resources and culinary traditions.

Japanese shabu-shabu: a Japanese incarnation of hot pot

Shabu-shabu is a Japanese incarnation of hot pot, a dish featuring thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term "shabu-shabu" is derived from the Japanese onomatopoeia for the sound of "swish swish" when the ingredients are stirred in the cooking pot. This dish was invented in the 20th century in Osaka, Japan, and has since become popular throughout the country and even in other countries.

Shabu-shabu is typically prepared with thinly sliced beef, but pork, chicken, lamb, and seafood can also be used. The meat is cooked by submerging it in a pot of boiling water or dashi (broth) made with kombu (kelp) and stirring it. The vegetables commonly used include napa cabbage, onion, carrot, and mushrooms.

The traditional broth for shabu-shabu is a simple dashi made from kombu seaweed, with no additional flavors added since the meat and vegetables are dipped in sauce before eating. However, some restaurants offer flavoured broths such as kimchi broth, tomato dashi, and soy collagen broth.

Shabu-shabu is usually served with two types of dipping sauces: ponzu, a citrusy soy sauce, and goma-tare, a type of sesame sauce. Condiments such as sliced green onions, grated daikon radish, shichimi pepper, and chili oil can be added to customize the flavour.

When eating shabu-shabu, it is important to cook the beef first as it will make the broth richer and tastier. The beef slices should be lightly cooked to maintain tenderness. Vegetables that take longer to cook, such as carrots, should be added to the broth before the quicker-cooking vegetables like leafy greens. It is also important to skim the scum and foam from the surface of the broth regularly to keep it clean.

Shabu-shabu is a social and intimate dining experience, similar to fondue, where everyone sits around the table, cooks together, and enjoys conversation while eating. It is a popular dish in Japan, especially during the winter, and can be enjoyed at specialty restaurants or at home.

Vietnamese lẩu: another variation of hot pot from Vietnam

Vietnamese lẩu is a variation of hot pot that is popular in Vietnam from north to south. The dish is not traditionally Vietnamese but is believed to have originated in Mongolia.

Lẩu is a communal meal where people gather to cook their favourite vegetables, meats, and seafood in a shared pot of broth. The ingredients are cooked at the table, in a small portable stove, and then eaten together. The longer the ingredients are simmered, the more aromatic the broth becomes.

The broth is typically made with chicken, vegetables, and various spices. The vegetables include onions, carrots, and celeriac, while spices like garlic, ginger, lemongrass, tamarind paste, and chillies are also added. The broth is usually served with meat, seafood, vegetables, eggs, noodles, and dumplings.

There are many regional variations of lẩu in Vietnam. In the north, there is a popular crab and goat hot pot, while the south favours red tilapia fish hot pot. Central Vietnam is known for its sour and spicy seafood hot pot, which is similar to Thai hot pot but with a unique broth made from dried shrimp, dried squid, and broth from a giant perch's spine.

Lẩu is a comforting and bonding meal, and its customisability makes it a popular choice for families and friends.

Mongolian lamb hot pot: a lamb-based hot pot

Hot pot is a cornerstone of home-cooking in Asia. It is a one-pot meal, placed at the centre of the table, with family and friends helping themselves from the communal pot. The key to a successful hot pot is the base broth.

Mongolian hot pot is a traditional northern Chinese dish, which is usually made with mutton or lamb. The easiest way to prepare the broth is to purchase a leg of lamb and heat it in boiling water before slicing. The lamb should be cut into thin, rectangular slices. The broth is then flavoured with dark soy sauce, ginger and green onion.

The hot pot is served with a variety of raw ingredients, which are cooked in the broth at the table. These can include tofu, leafy green Chinese vegetables such as bok choy or spinach, and noodles. The cooked food is then dipped in a sauce, such as sesame paste, soy sauce, or chilli oil.

The Happy Lamb Hot Pot restaurant group, which serves Inner Mongolian-style hot pot, is renowned for its eight-hour bone marrow broth and its selection of lamb offerings. They also advocate a no dipping approach to hot pot, encouraging customers to taste the natural flavour of the ingredients.

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