Cody Casey
Hot pot, or huǒ guō (火锅) in Chinese, is a social dining experience with roots in Chinese tradition. Diners gather around a table and cook their own food in a central pot of seasoned broth. The dish is said to have originated over 1,000 years ago, with two origin stories: one claiming it was invented by Chinese fishermen as a cheap and easy meal, and the other by Mongol soldiers who cooked in their helmets over a campfire.
Hot pot restaurants offer a variety of broths, from mild to spicy, and a range of dipping ingredients such as thinly sliced meats, seafood, vegetables, tofu, and noodles. These are cooked in the broth and then dipped in sauces before eating. The social nature of hot pot makes it a great way to connect with friends and family, and the variety of ingredients and flavours means there's something for everyone.
| Characteristics | Values |
|---|---|
| Name | Hot pot, huǒ guō, fire pot, steamboat |
| Origin | China |
| History | Over 1000 years old |
| Original ingredients | Horse meat and mutton |
| Purpose | Social dining experience |
| Broth | Chicken, ginger, goji berries, aromatics, mushroom, tomato, coconut-infused seafood, etc. |
| Dipping ingredients | Thinly sliced meats, meatballs, vegetables, noodles, fish balls, dumplings, rice cakes, tofu |
| Dipping sauces | Oyster sauce, sesame oil, black vinegar, cilantro flower paste, fermented bean curd, etc. |
| Drinks | Báijiǔ, cold beer, iced milk tea, warm herbal tea, ice jelly |
| Cook time | Depends on the ingredient, thin slices of meat take 10 seconds, meatballs float when done |
What You'll Learn
Hot pot is a social dining experience
Hot pot is an excellent way to try new and exotic ingredients, with a typical selection including thinly sliced meats, seafood, vegetables, tofu, and noodles. The variety of ingredients and the process of cooking and dipping them in sauces provide diners with a unique and customisable culinary experience. The social aspect of hot pot is further emphasised by the sharing of food and the communal pot of broth, with diners often invited to add their chosen ingredients to the pot and help themselves to the creations of others.
The origins of hot pot lie in ancient China, with one legend claiming that it was invented by Mongol soldiers who cooked their meals in helmets over campfires. Another story credits Chinese fishermen in Chongqing with creating hot pot as a cheap and easy way to cook food. Over time, hot pot spread throughout China and the rest of Asia, with regional variations emerging. Today, hot pot is enjoyed by people of all ranks and backgrounds and has become a popular dining experience worldwide.
The social nature of hot pot dining makes it an ideal choice for gatherings with friends and family. It is a leisurely meal, often taking several hours, which allows diners to connect and converse while enjoying a variety of flavours and textures. The interactive nature of hot pot also makes it a fun and engaging dining experience, providing an opportunity for diners to experiment with different ingredients and create their own unique combinations.
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Broth options include mushroom, vegetable, Chongqing, and Sichuan
A hot pot restaurant is a dining experience that is interactive and customisable. It is a social meal that is meant to be enjoyed leisurely with friends and family.
At a hot pot restaurant, you will be served a broth that is kept simmering on a heat source placed on the dining table. This broth is accompanied by an array of raw ingredients, such as meat and vegetables, that are cooked in the broth. The cooked pieces are then dipped into sauces for additional flavour.
Mushroom broth is a good option for vegetarians and vegans. It can be made with a variety of mushrooms, such as straw mushrooms, enoki, shiitake, and oyster mushrooms. This broth is often seasoned with spices and condiments, with research showing that 67 different spices and condiments are commonly used in traditional Chinese hot pot, involving 82 plant species of 50 genera in 26 families.
Vegetable broth is another option for those who do not eat meat. It can be made with vegetables such as potatoes, sweet potatoes, and various types of mushrooms. This broth can also be seasoned with spices and condiments to add extra flavour.
Chongqing broth is a spicy and numbing broth that is popular in the Chinese city of Chongqing. It is made with mala seasoning, which is flavoured with chilli peppers and Sichuan pepper. This broth often features a variety of meats and ingredients, and it is typically served with a dipping sauce containing sesame oil, crushed fresh garlic, and chopped spring onions.
Sichuan broth is similar to Chongqing broth in that it is also spicy and numbing. It is made with Sichuan peppercorns and red chillies, and it may also include other spices and condiments. Sichuan hot pot may be served with a variety of meats and vegetables, similar to Chongqing hot pot.
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Dipping ingredients include meat, seafood, tofu, and vegetables
Hot pot is a Chinese dish that involves cooking raw ingredients in a simmering pot of soup. The ingredients are then dipped in a sauce of choice and eaten. The ingredients include meat, seafood, tofu, and vegetables.
Meat
Meat is usually sliced thinly to allow for quick cooking in the broth. The most common types of meat used in hot pot are beef, lamb, and pork. Other options include chicken, goat, and various types of poultry. For those who enjoy offal, beef tripe, goose or duck intestine, beef or pig aorta, pig brain, kidney, and blood tofu are also available.
Seafood
Seafood is a popular choice for hot pot, with options such as whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops. Other seafood items include pre-cooked seafood balls made from beef, pork, fish, squid, or a mix of seafood.
Tofu
Tofu is a must-have ingredient for hot pot, offering a variety of textures and flavours. Some common types of tofu used in hot pot include frozen tofu, which has a spongier texture, and firm tofu, which is denser and holds its shape better in the broth. Other options include tofu skin, dried bean curd sticks, soy puffs, and fresh tofu sheets.
Vegetables
A variety of vegetables can be used in hot pot, adding colour, texture, and nutritional value to the dish. Leafy greens such as baby bok choy, napa cabbage, spinach, and pea tips are popular choices. Other vegetables such as pumpkin, tomatoes, corn, and potatoes add a heartiness to the meal. Mushrooms, including enoki, shiitake, oyster, and king mushrooms, are also commonly used in hot pot.
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Dipping sauces include sesame, fermented bean curd, and oyster sauce
A hot pot restaurant is a dining experience centred around a bubbling pot of soup. The soup is placed on a heat source on the table and is accompanied by an array of raw ingredients, such as meat, seafood, and vegetables, which diners cook in the broth themselves. The cooked pieces are then dipped into a variety of sauces to add extra flavour.
Hot pot is a social experience, meant to be enjoyed leisurely with friends and family. It is also highly customisable, with many different types of sauces, broths, and ingredients to choose from.
The dipping sauces are a key part of the hot pot experience, allowing diners to create their own unique flavour combinations. Sesame, fermented bean curd, and oyster sauce are three popular options.
Sesame sauce is a common choice, with a nutty, savoury flavour. It is made from Chinese sesame paste, which is different from Middle Eastern tahini as it is made from toasted, unhulled sesame seeds, giving it a darker colour and a more intense flavour. The paste is mixed with water to create a pourable, dippable consistency.
Fermented bean curd, also known as furu or "stinky tofu", is a salty, fermented food with a strong umami flavour. It is made from soybeans and has a creamy texture similar to cheese. It is a key ingredient in Beijing-style hot pot dipping sauce, adding a fermented tang to the mix.
Oyster sauce is another popular Chinese pantry staple used in hot pot dipping sauces. It adds umami and a well-rounded, sweet flavour with a light hit of MSG. It is a good substitute for Sha Cha sauce, a Chinese BBQ sauce, if you find its seafood flavour too strong.
These three sauces can be combined in various ways to create a personalised hot pot dipping sauce. Other popular additions include soy sauce, garlic, scallions, and cilantro.
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Hot pot originated in China
Hot pot, or huǒ guō (火锅) in Chinese, is a dish that originated in China. The name translates to "fire pot" and it involves a heat source placed on the dining table that keeps a pot of soup stock simmering. An array of raw ingredients, such as meat and vegetables, are provided for diners to cook in the broth and then dip into various sauces.
The earliest prototypes of the hot pot are thought to be the tripods of the Zhou dynasty (c. 1046–256 BCE). During this period, each diner among the nobility had a personal pot made of bronze, called a ran lu, which consisted of a small stove with a small pot above burning charcoal. The first form of hot pot as we know it today is believed to have originated during the Three Kingdoms period (220–280 CE) when a copper pot was used. This is generally acknowledged as the origin of the hot pot.
During the Northern and Southern Dynasties (420–589 CE), people began to use hot pots for cooking, mainly using them to cook chicken and duck. Later, during the Yuan Dynasty (1271–1368 CE), the Mongols were influenced by the hot pot culture and started adding beef and lamb. The Northern Chinese style of hot pot was inherited from this influence.
Hot pot is typically divided into "Southern style" and "Northern style", reflecting the cultural regions of China. Southern styles tend to have spicy broths and complex dipping sauces, with a heavier focus on seafood, vegetables, and mushrooms. In contrast, Northern styles are simpler and emphasise meat, particularly mutton.
Hot pot has become increasingly popular around the world, especially as the number of Chinese immigrants to countries like the United States has grown since the 1990s. Today, hot pot restaurants can be found in many countries, offering a unique dining experience that combines cooking and socialising.
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Frequently asked questions
A hot pot restaurant is a unique dining experience where people come together to cook and enjoy a variety of raw ingredients in a simmering broth, creating their own flavour combinations. It is a social and interactive way of dining, perfect for friends and family.
The origin of hot pot is disputed, with some claiming it was invented by Chinese fishermen over 1000 years ago, and others believing it originated with the Mongols, who cooked in their helmets while camping during their invasion of China. It has since spread throughout Asia and is gaining popularity in the West.
The key components of hot pot are broth, dipping ingredients, and sauces. Broths can vary from mild to spicy, and you can often choose from several options, including mushroom, tomato, and the well-known spicy Chongqing variant. Dipping ingredients typically include thinly sliced meats, seafood, vegetables, noodles, dumplings, and tofu. These are cooked in the broth and then dipped in sauces for added flavour.
Hot pot dining is a social and interactive experience. Each person chooses their dipping ingredients and cooks them in the shared broth. The cooked ingredients are then dipped in sauces and eaten. This process is repeated until everyone is full! The entire dining experience usually takes several hours.
It is important to pace yourself and cook your ingredients gradually. Different foods have different cooking times, so be mindful of that. Most places will provide utensils like handheld baskets or long cooking chopsticks to retrieve your cooked food. Don't forget to try the dipping sauces, as they elevate the hot pot experience!
