The Sizzling Secret To Hot Pot's Appeal

Hot pot is a social, interactive, and customisable meal. It is less of a dish than it is an experience, encapsulating the communal dining ethos. It is an adaptation of the stone soup fairy tale: you team up with a group of friends to cook an array of ingredients in a single pot of seasoned broth heated on an induction burner or electric range.

The three basic components of hot pot are broth, dipping ingredients, and sauces. The broth is 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 and cooked. The cooked pieces are then dipped into sauces for additional flavour.

Hot pot history

The history of hot pot, or huǒguō in Chinese, can be traced back over a thousand years to the time of the Jin Dynasty, with some sources citing the Zhou Dynasty as the origin of the dish. It is believed that hot pot originated with Mongolian horsemen, who would cook a simple broth in their helmets over open fires and add meat to it. They would also use their shields as frying pans to sear meat. As the Mongols travelled across Asia, they would adapt their meals by adding local ingredients.

Over time, hot pot spread throughout China and East Asia, with regional variations developing. The dish became popular among the nobility during the Qing dynasty, with the Qianlong Emperor in particular enjoying it for almost every meal. The Jiaqing Emperor held a banquet with 1,550 hot pots to celebrate his coronation.

Hot pot is typically a communal meal, with diners gathering around a large pot of broth, adding their chosen ingredients, and cooking them together. This style of eating is thought to have originated in the 1920s in the Jiangbei District of Chongqing, where wharf peddlers would boil beef tripe and offal in clay stoves with iron basins to separate the different tastes. Each person would pay for what they put in their section of the pot, making it a cost-effective way to eat.

Today, hot pot has become a global phenomenon, with variations found in Japan, Korea, Cambodia, Thailand, Vietnam, and the Philippines. It is a dish that brings people together and fosters social connectivity.

Hot pot ingredients

Hot pot is a fun and interactive dining experience, where a pot of broth is placed at the centre of the table, surrounded by various raw ingredients that each person can add to the broth and cook as they eat. The four main categories of ingredients are broth, protein, carbs, and veggies.

Broth

The broth can be made from scratch or using a pre-packaged hot pot base. Chicken broth is a popular choice for its light taste, but you can also add beef or pork bone broth for extra creaminess. Other options include mushroom-based broths, tomato soup bases, and fiery Sichuan hot pot.

Protein

Hot pot is a great way to enjoy a variety of meats, including beef, lamb, and pork. Asian grocery stores sell thinly sliced meat intended for hot pot, but you can also thinly slice cuts like flank steak, sirloin, lamb shoulder, and pork belly yourself. Just be sure to cook these meats thoroughly before consuming.

Carbohydrates

Carbs are an essential part of the hot pot experience, and there are many options to choose from. Thin noodles, small dumplings, rice cakes, and frozen dumplings or wontons are all popular choices.

Vegetables

A good mix of vegetables is key to a balanced hot pot. Leafy greens like baby bok choy, napa cabbage, and spinach are excellent choices, as are harder root vegetables like pumpkin, tomatoes, and corn. Don't forget the fungi, with options like enoki, shiitake, and oyster mushrooms adding a chewy, meaty texture to the dish.

Other Ingredients

In addition to the main categories, there are a few other ingredients that can take your hot pot to the next level. These include soy products like bean curd sticks and tofu, as well as seafood items like shrimp, fish fillets, and squid.

Dipping Sauces

Hot pot is also about the dipping sauces, which can be customised to each individual's taste. Common ingredients for dipping sauces include sesame paste, peanut butter, soy sauce, Chinese BBQ sauce, chili garlic sauce, and Chinese black vinegar.

Hot pot broths

Hot pot is a fun and communal dining experience where a simmering pot of broth is placed at the centre of the table. While hot pot is enjoyed by many different cultures and cuisines, it is extremely popular in Sichuan, China.

There are two main types of hot pot broth: spicy and mild. 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. Mild hot pot broth, on the other hand, is a general term for non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables. It tastes light and is very easy to prepare.

When making spicy hot pot broth, the key ingredients include beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, other spices such as star anise and cinnamon, aromatics such as scallions and onion, and fermented ingredients such as chilli bean paste and black beans. These ingredients are fried, simmered, and then diluted with water or stock to create a rich and aromatic broth. For a vegan alternative, simply replace the beef tallow with a neutral-flavoured cooking oil.

As for mild hot pot broth, chicken stock is commonly used as the base, with additional ingredients such as shiitake mushrooms, scallions, Chinese dates, and Goji berries for extra flavour. To make the stock, a whole chicken or chicken pieces are boiled in water with sliced ginger, and then simmered for about 2 hours until the water becomes milky. This creates a light yet flavourful broth that can be further enhanced by adding more hot water as needed during the hot pot meal.

In addition to these two main types of broth, there are also other variations such as sour, sweet, and herbal mushroom broths. The beauty of hot pot is that it can be customised to your taste preferences and tailored to your specific needs.

Hot pot etiquette

Hot pot is a fun, communal dining experience with roots in Chinese culture. While there are no strict rules, there are some guidelines to follow to ensure you don't upset your fellow diners. Here are some tips to help you navigate the hot pot experience like a pro:

Utensils

It is important to keep your utensils separate. Most hot pot restaurants will provide two sets of chopsticks: one light-coloured and one dark-coloured. Use the dark-coloured chopsticks to handle communal ingredients, and the light-coloured ones for eating. Do not use the same utensils for cooking and eating, especially when dealing with raw ingredients. This is not only important for hygiene but also to avoid cross-contamination.

No Plastic

Avoid using any plastic or non-heat-safe utensils in the hot pot. The hot broth can cause plastic to melt and dissolve into the soup, which is definitely not something you want to ingest.

Patience

Hot pot is not a meal to be rushed. Wait until the broth is simmering before adding any food. Add your ingredients in small amounts, cooking them in batches according to their cooking times. This ensures that your food is cooked properly and avoids overcrowding the pot. Start with firmer or longer-cooking ingredients like tofu, pumpkin, or daikon. If in doubt, wait a little longer before adding more food.

Ingredient Order

The order in which you add ingredients also matters. Generally, you'll want to start with meat or fish balls and tofu, followed by your main ingredients (slices of meat or seafood), and finish with vegetables and noodles. This allows the broth to develop flavour as you cook, and ensures that ingredients like vegetables have time to absorb the flavours.

Sharing

Hot pot is a communal meal, so be sure to share your meats, fish, and other treats with your fellow diners. It is considered polite to serve others before yourself. Ask your companions if they would like to try something before finishing it all yourself.

Lamb

Lamb can be a divisive ingredient due to its strong flavour. If sharing a hot pot with others, it is considerate to ask if anyone has an aversion to lamb before adding it to the broth.

Skim the Fat

If there is a lot of fat floating on the surface of the broth, use a skimmer to remove it. This is more common in East Asian hot pot.

Beef

When adding beef to the hot pot, avoid throwing it directly into the broth. Instead, use your chopsticks to hold the beef in the broth for 10-20 seconds, then release. This prevents overcooking.

Pacing

Add your ingredients gradually to the hot pot. Dumping everything in at once can slow down the cooking process and affect the flavour of the broth. Take your time and savour each ingredient as it cooks.

Broth Choice

When choosing a broth, consider the flavours of your ingredients. Chongqing and Sichuan broths are popular choices, but if you are sensitive to spice, opt for a milder option like bone broth. If in doubt, ask for a yin-yang pot so you can enjoy both spicy and non-spicy options.

Remember, hot pot is meant to be a relaxing, enjoyable dining experience. Don't stress too much about following every rule, and feel free to adapt these guidelines to suit your preferences and those of your dining companions.

Hot pot equipment

Hot pot is a social dining experience with a long history in Chinese culture. It involves cooking raw ingredients in a simmering pot of broth, placed on a heat source in the centre of the table.

• Tabletop heating device: This is key to the hot pot experience. The heat source is placed in the centre of the table and keeps the broth simmering throughout the meal. They come in different sizes, catering to different numbers of people.
• Pots: Hot pot pots are traditionally made of metal and are large enough to accommodate the broth and the raw ingredients. Modern iterations are compatible with various heat sources, including induction cookers and gas stoves. Some pots have dual compartments for different broths and vented glass lids.
• Utensils: Chopsticks, strainers, and spoons are essential for the hot pot experience. It is important to have two sets of chopsticks: one set for handling raw food and another for eating.
• Broth: A clear broth is the mildest flavour option, usually made with herbal elements like ginger, garlic, and scallions. Spicier options include a Chengdu broth or Chongqing hot pot.
• Raw ingredients: Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, and tofu.
• Dipping sauces: These are used for additional flavour. Standard options include sesame, fermented bean curd, fish sauce, oyster sauce, and peanut butter.

Other optional equipment includes portable burners, insulated handles and knobs on pots for safety, and lightweight designs for practicality and ease of use.

Frequently asked questions