Hot Pot Lunch: A Social And Flavorful Dining Experience

Hot pot is a communal dining experience with roots in Chinese, Japanese, Korean, Vietnamese, Thai, and Mongolian cuisines. It involves diners gathering around a pot of broth heated on a burner in the centre of the table. Each person adds their chosen raw ingredients—such as meat, seafood, and vegetables—to the broth to cook. The cooked food is then dipped in a sauce and eaten.

Hot pot is highly customisable, with a wide variety of broths, meats, vegetables, and sauces to choose from. It is also a social activity, as diners cook and eat together.

Hot pot history

Hot pot, or huǒ guō in Chinese, is a dish and an experience. It is believed to have originated over 1,000 years ago during the Jin Dynasty, though some experts place its origins during the Three Kingdoms Period (200–280 AD). The original hot pot was introduced to East Asia by the Mongolian Empire. It was a simple broth served with horse meat and mutton, cooked and served in the helmets of Mongolian soldiers.

Over time, hot pot spread throughout Northern China, Korea, Japan, and Vietnam, taking on new forms in each region. In the centuries that followed its creation, hot pot moved and evolved further south into China, with each successive region adapting it to their local ingredients and tastes.

During the Qing dynasty, hot pot became popular among the emperors. The Qianlong Emperor, for example, was very fond of hot pot and would eat it almost every meal. The Jiaqing Emperor had a banquet with 1,550 hot pots at his coronation.

Since the 1990s, as the number of Chinese immigrants to the United States has grown, hot pot has become globally recognised. Today, hot pot restaurants can be found in cities all over the world.

Broths and bases

There are many variations of broths and bases that can be used for hot pot, depending on personal preference and the desired flavour profile. Some people like plain broths that are either meat or mushroom-based, while others prefer a thick tomato soup base or a fiery, oily Sichuan hot pot broth. There are also packaged hot pot soup bases available that can be used to make the process easier. These come in different flavours such as satay, Japanese-style pork, tomato and spicy Sichuan.

For those who want to make their own broth from scratch, the process usually starts with making a basic stock. This can be done by boiling chicken and pork bones with ginger, scallion and white peppercorn, and then simmering for around 40 minutes to an hour. For a spicy broth, additional ingredients such as chilli peppers, Sichuan peppercorns and other spices are added and fried in beef tallow or cooking oil. For a clear broth, tomatoes, shiitake mushrooms, scallions, celery and corn can be added to the stock, along with seasonings like salt and white pepper.

The beauty of hot pot is that it can be customised to one's own taste and preferences. Whether you prefer a spicy, mouth-numbing broth or a milder, refreshing option, the possibilities are endless. So feel free to experiment with different ingredients and find the perfect combination that suits your taste buds!

Ingredients and preparation

Hot pot is a communal dining experience with a rich history. It is an interactive and customisable meal, where a group cooks and eats from a single pot of broth.

Broth

Hot pot is traditionally served in a large metal pot, placed on a heat source at the dining table. The broth is brought to a boil and left to simmer throughout the meal. The broth can be meat or mushroom-based, or a spicy, oily Sichuan-style broth. Other options include a savoury mushroom broth, a sweet-and-sour tomato broth, or a coconut-infused seafood broth.

Dipping Ingredients

The raw ingredients are placed into the simmering broth and cooked. These include thinly sliced meats, such as beef, lamb, and pork, as well as seafood like shrimp, squid, and fish. For a vegetarian option, tofu and soy products are a must-have.

Vegetables are also added to the broth. These include leafy greens such as napa cabbage, bok choy, spinach, and mushrooms like shiitake, enoki, and oyster mushrooms. Harder root vegetables like potatoes, sweet potatoes, and pumpkin can also be added, but these take longer to cook.

Noodles and Starches

Noodles and starches are added to the hot pot to round out the meal. These include mung bean vermicelli, rice noodles, fresh spinach noodles, shirataki noodles, and rice cakes. Frozen dumplings are also a good option.

Dipping Sauces

Each person can create their own dipping sauce to add extra flavour to the cooked ingredients. Common sauces include sesame sauce, soy sauce, Chinese BBQ sauce, and oyster sauce.

Cooking and Serving

The raw ingredients are cooked in the broth for varying times, depending on the type of food. Meat and seafood are typically cooked for around 30 seconds to a minute, while vegetables can take a few minutes. It is important to ensure that the broth is boiling before adding any raw meat or seafood to kill bacteria.

Once cooked, the ingredients are removed from the broth and dipped into the individual sauces before eating. The broth, now infused with the flavours of the various ingredients, can be served to the diners at the end of the meal.

Hot pot is often served with side dishes such as roasted nuts, spicy cucumber salad, scallion pancakes, and spring rolls.

Dipping sauces

Hot pot dipping sauces are an integral part of the hot pot experience. There are no rules when it comes to creating your own dipping sauce, but here are some ideas for inspiration:

Taiwanese Shacha Sauce

A savoury and garlicky sauce with a hint of seafood flavour. This sauce is made with garlic, Shacha sauce, coconut aminos, rice vinegar, scallions, toasted sesame oil, and Thai chilli peppers (optional).

Garlic Sesame Sauce

A creamy, garlicky, and savoury sauce. This sauce is made with Chinese sesame paste, cashew butter, coconut aminos, rice vinegar, garlic, shiitake mushroom seasoning, and water.

Chinese Spicy Garlic Chilli Sauce

A spicy, savoury, and tangy sauce. This sauce is made with garlic chilli sauce, balsamic vinegar, toasted sesame oil, rice vinegar, scallions, sesame seeds, Sichuan peppercorn powder, and oyster sauce.

Japanese Sesame Miso Sauce

A creamy, nutty, and umami-rich sauce. This sauce is made with chickpea or white miso paste, toasted sesame oil, rice vinegar, Chinese sesame paste, coconut aminos, toasted white sesame seeds, and water.

Spicy Peanut Sauce

A nutty, spicy, savoury, mildly sour, and sweet sauce. This sauce is made with unsalted peanut butter, coconut aminos, toasted sesame oil, rice vinegar, water, garlic chilli sauce (optional), and cilantro (optional).

Creamy Garlic Sesame Sauce

A creamy sauce with a nutty consistency. This sauce is made with sesame paste, dashi powder, black vinegar, and minced garlic.

Spicy Garlic Hot Sauce

A spicy and garlicky sauce. This sauce is made with minced garlic, red chilli, green onion, Korean red chilli flakes, ground Sichuan pepper, black vinegar, oyster sauce, and sesame seeds.

Light Sesame Soy Sauce

A simple, Asian-inspired sauce. This sauce is made with light soy sauce, oyster sauce, minced garlic, and chopped spring onion. Sprinkle in some sesame seeds for a crunchy texture.

Chilli Oil Vinegar Dip

This dip is perfect for vegetables, meat, and more. This sauce is made with minced garlic, black vinegar, light soy sauce, and chopped spring onion.

Creamy Dashi Garlic Sauce

A creamy and garlicky sauce that is perfect for a variety of dishes. This sauce is made with peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

A sweet, salty, and savoury sauce. This sauce is made with chopped spring onion and chopped coriander.

Spicy Peanut Dip

This dip is great for meat. The main ingredient is peanut butter, which adds creaminess and a nutty flavour. This sauce is made with peanut butter, spicy bean paste, and chopped spring onion.

Classic Spicy and Sweet Chilli Sauce

A classic sauce, perfect for dipping meat and vegetable dishes. This sauce is made with equal parts chilli paste and sweet chilli sauce, plus garlic and onion powder. For extra heat, add chilli flakes or dried chilli. Don't forget the chopped coriander!

Hot and Sour Garlic Sauce

This sauce is made with a packet of McDonald's garlic chilli sauce, black/rice vinegar, and light soy sauce.

Spicy Mala Sauce

A fiery blend of chilli oil, Sichuan peppercorns, garlic, and fragrant spices that will give you a mouth-numbing kick. This sauce is perfect for any of the meats and seafood.

Ponzu Sauce

A Japanese citrusy sauce that is tangy, sweet, and savoury. This sauce is made with soy sauce, mirin, rice vinegar, and yuzu. It pairs well with thin slices of pork or shrimp tempura.

Garlic Sauce

A simple, flavour-packed concoction. This sauce is made with minced garlic, sesame oil, soy sauce, freshly squeezed lemon, sugar, and cilantro.

Chinese Peanut Sauce

A classic Chinese sauce that is nutty and addictive. This sauce is made with sesame oil, soy sauce, rice vinegar, and garlic.

Sichuan Hot Pot Sauce

For extreme spice lovers, this sauce contains chilli oil, Sichuan peppercorns, fermented black beans, and toasted sesame paste.

Hot pot etiquette

Hot pot is a communal dining experience with a long history, and as such, there are some etiquette rules to keep in mind. Here are some tips to ensure you're following the proper hot pot etiquette:

• Separate utensils for dining and handling raw ingredients: When dealing with raw food, especially meat and fish, it's important to use separate utensils for placing the food in the pot and for eating. This is a food safety measure to prevent cross-contamination.
• No plastic utensils: The soup is hot enough to cook raw meat, so avoid using any plastic or non-heat-safe utensils in the hot pot. You don't want anything inorganic dissolving into the soup.
• Take your time: Hot pot is meant to be a leisurely meal. Each ingredient should be savoured slowly, and cooked as you eat. Don't dump all the ingredients into the pot at once, as this will affect the cooking time and the flavour of the broth.
• Cook each ingredient appropriately: Different ingredients have different cooking times. For example, thinly sliced meat can be cooked using the "seven up, eight down" method, which involves dipping the meat in and out of the boiling soup eight times. Soup-absorbing ingredients like vegetables, mushrooms, and soy products are better cooked in a non-spicy soup base to avoid overwhelming your palate.
• Don't overcrowd the broth: Add ingredients gradually to the broth, giving them ample space to cook properly. This also makes it easier to retrieve the ingredients from the pot when they're cooked.
• Use tongs for meat: Meat takes longer to cook, so use tongs to add it to the broth. This will ensure you don't have to fish around for small pieces of meat with your chopsticks.
• Adjust the burner temperature: You can adjust the burner temperature during your meal to control the cooking time of the ingredients. Start with a higher temperature to bring the broth to a boil, then lower it to a simmer.
• Share with your fellow diners: Hot pot is a communal meal, so be sure to share the cooked food with your companions. Don't hoard all the good bits for yourself!

Frequently asked questions