Hot Pot Meat: A Hearty, Social Dining Experience

Hot pot is a Chinese dish that is cooked and served in a large pot of broth. The broth is placed on a heat source at the dining table and is accompanied by an array of foodstuffs and ingredients for the diners to cook in the broth. Typical hot pot ingredients include thinly sliced meat, seafood, vegetables, noodles, and tofu. The raw ingredients are pre-sliced into thin sections so that they cook quickly and consistently in the broth. Hot pot is considered a main course and is usually served without rice or noodles on the side.

Meat types

Hot pot is a Chinese dish that involves cooking raw ingredients in a simmering broth. The ingredients are usually pre-sliced thinly so they cook quickly and consistently. The cooked pieces are then dipped into sauces for added flavour.

The most widely used meats for Chinese hot pot are beef, lamb, and pork. Lamb is the meat of choice in Northern China, while Southern China favours hot pots packed with fish and shellfish.

For beef, use sliced ribeye steak, brisket, or beef belly for a balance of lean and fat. Leaner cuts like sirloin or eye of round can also be used, but they should not be overcooked. For pork, thinly sliced pork belly, shoulder, or loin are good options. Lamb is commonly used in Sichuan and Northern Chinese hot pots and is excellent cooked in a spicy broth. The best cuts for lamb are the leg or shoulder.

Animal offal cuts like liver or kidneys are also popular options in Chinese hot pots. These can be purchased at any Asian market and should be sliced thinly to ensure the best texture.

Fish is another great addition to hot pot, but it's important to choose a species with firmer flesh, such as salmon, cod, or halibut. Any type of shellfish, from shrimp and crab to clams, will also work well.

Preparation

Hot pot is a Chinese cooking method and social experience. A big pot of boiling broth is placed in the centre of the table, with various raw ingredients served on plates around it. The guests then cook the ingredients in the broth and eat them with a dipping sauce.

The most widely used meats for Chinese hot pot are beef, lamb, and pork. If you want to slice your own meat, freeze it beforehand to enable thinner slicing. Fat and marbling are key for hot pot meat. For beef, use sliced ribeye steak, brisket, or beef belly for a balance of lean and fat. For pork, use thinly sliced pork belly, shoulder, or loin. Lamb is widely eaten in Sichuan and northern Chinese hot pots and is excellent cooked in a spicy broth; use either the leg or shoulder.

Animal offal cuts like liver or kidneys are also popular options in Chinese hot pots. Fish is a great addition, but it’s important to choose a species with firmer flesh, such as salmon, cod, or halibut. Any shellfish, ranging from shrimp or crab to clams, will also work well.

Hot pot is very easy to prepare as a host. You only need to wash and cut the ingredients – there is no need to cook anything beforehand.

First, consider the dietary preferences and number of guests. A big hot pot usually serves six people perfectly, but could serve up to eight. If you have more guests than this, you will need to set up two hot pot sets.

Next, shop for the ingredients. If you can access an Asian market, you will be able to get everything in one trip. If not, plan a few days ahead and order some of the ingredients and equipment online. When shopping for food, consider the amount of meat and seafood. Prepare 4 to 8 ounces of meat and seafood per person, and get 2 to 3 ingredients from each food group.

On the day of the party, wash and chop all the ingredients. Prepare the dipping sauces. Add the hot pot base and water into the hot pot, and place it on a portable stove in the centre of the table. Prepare a slotted ladle on the side. Arrange all the ingredients around the pot. Prepare one to two small bowls, one plate, and one pair of chopsticks for each person.

• Be patient and wait until the broth is boiling before adding any ingredients.
• Only add a small amount of food each time – overcrowding the pot will cause the broth temperature to drop, and the food will be cooked more slowly and may not be properly done.
• Always keep an eye on the food and take it out when it is ready. Meat cooked in a hot pot should be soft and juicy, not hard and dry.
• Only cook the food you plan to eat.
• Sanitize your chopsticks by dipping them in the boiling broth for a few seconds before picking up any cooked food. Alternatively, prepare a few pairs of chopsticks for cooking and transfer them to individual serving bowls.

Cooking methods

Hot pot is a highly customizable meal, so there are many ways to cook it. However, there are a few key components: broth, dipping ingredients, and sauces.

Broth

The broth is the foundation of your hot pot. There are many different types of broths that can be used, including chicken, mushroom, tomato, and seafood. The broth can also be spiced up with ingredients like ginger, goji berries, and scallions. For a spicy kick, add Sichuan peppercorns, red chillies, and dried chillies.

Dipping Ingredients

The beauty of hot pot is that you can choose whatever dipping ingredients you like. Meat is a popular choice, with beef, lamb, and pork being the most commonly used. It's important to thinly slice the meat to ensure even cooking. Other popular dipping ingredients include seafood, vegetables, tofu, and starches.

Sauces

The dipping sauce is a personal preference, and there are many different options to choose from. Some popular choices include sesame paste, peanut butter, soy sauce, and Chinese BBQ sauce.

Cooking Method

Now that you have your broth, dipping ingredients, and sauces, it's time to cook! Here's a step-by-step guide:

• Bring the broth to a boil in a shallow pot placed on a portable burner at the center of the table.
• Prepare your dipping ingredients and lay them out on plates or trays around the table.
• Create your dipping sauce by combining your chosen ingredients and tasting as you go.
• Once the broth is boiling, add your dipping ingredients to the pot. Cook them until they are done to your liking.
• Use a ladle or strainer to scoop out the cooked ingredients and place them in your bowl.
• Dip the cooked ingredients in your sauce and enjoy!

History

Hot pot, or huǒ guō (火锅), is a dish that has been around for at least 1,700 years, according to some scholars. The earliest prototypes of the hot pot may have been the tripods of the Zhou dynasty (c. 1046–256 BCE). During the Shang and Zhou dynasties (c. 1600–256 BCE), each diner had a personal bronze pot called a ran lu 燃爐, consisting of a small stove with a pot above burning charcoal.

The emergence of copper hot pots during the Three Kingdoms period (220–280 CE) is now generally acknowledged as the origin of the hot pot. During the Northern and Southern Dynasties (420–589 CE), people gradually used hot pots for cooking, mostly to cook chicken and duck. This period was a global cooling period, with extremely cold temperatures, which may explain the popularity of hot pot.

Later, during the Yuan Dynasty (1271–1368 CE), the Mongols were influenced by hot pot culture and began to include beef and lamb in hot pots. This led to the emergence of the Northern Chinese-style hot pot. Around this time, hot pot also became popular among emperors of the Ming and Qing dynasties. During the Qing dynasty, the Qianlong Emperor was very fond of hot pot and would eat it almost every meal, and the Jiaqing Emperor had a banquet with 1,550 hot pots at his coronation.

In the early 20th century, hot pot restaurants started to open in cities like Chongqing, and today, the dish has achieved worldwide fame.

Regional variations

Hot pot, or huǒ guō (火锅) in Chinese, is a highly customizable meal that is less of a dish and more of an experience. It is a flavourful broth served in a large pot, in which raw ingredients such as meat and vegetables are cooked. The cooked pieces are then dipped into sauces for added flavour.

Hot pot is said to have originated in Mongolia, where it was a simple broth served with horse meat and mutton, thousands of years ago. As the Mongolian Empire's influence spread, so did the hot pot, evolving into myriad forms in Northern China, Korea, Japan, and Vietnam.

Chinese hot pots are often divided into "Southern style" and "Northern style", which are distinct from each other. Southern styles tend to have spicy broths and complex dipping sauces, and are heavier on seafood, vegetables, and mushrooms. Northern styles, on the other hand, are simpler and focus more on meat, especially mutton and lamb.

Chongqing Hot Pot

The Chongqing hot pot, also known as the Sichuan hot pot, is one of the most famous Southern variations. It uses mala seasoning, which is flavoured with chilli peppers and Sichuan pepper, resulting in a spicy and numbing taste. Chongqing hotpots typically offer a wide variety of meats and ingredients, along with numerous sauces and condiments to flavour the meat. The typical dipping sauce contains sesame oil mixed with crushed fresh garlic and chopped spring onions.

Yunnan Hot Pot

In neighbouring Yunnan, the hot pot is made with various wild or farmed mushrooms and is known as the Wild Mushroom hot pot. This variation omits strong spices and chilli, preserving the original flavour of the mushrooms. The availability of local mushrooms in Yunnan's vast forests and abundant natural resources contributes to the popularity of this hot pot style.

Hubei Hot Pot

The Hubei hot pot is prepared with hot spices and Sichuan pepper. The items cooked in this broth include mushrooms, thinly sliced beef or lamb, lettuce, and various other green vegetables.

Hainan Hot Pot

In Hainan cuisine, the hot pot is typically served in small woks with a prepared broth containing pieces of meat that are not fully cooked. Mushrooms, thinly sliced beef or goat meat, lettuce, and other green vegetables are added to the broth and cooked for approximately fifteen minutes before serving. Coconut milk and juice are commonly added to the Hainan hot pot.

Jiangsu and Zhejiang Hot Pot

In Jiangsu and Zhejiang cuisine, chrysanthemum flowers are cooked in the broth, infusing it with a floral essence.

Taiwanese Hot Pot

Taiwanese hot pot is commonly eaten with a dipping sauce consisting of shacha sauce and raw egg yolk, along with stir-fried beef. Influenced by Japanese cuisine, the sha-cha sauce is now often served with a raw egg yolk. During the Lunar New Year's Eve, the Taiwanese follow the principles of Wu-Xing (the five-element principle) when cooking the hot pot, representing family reunion and harmony.

Lao Hot Pot

In Laos, hot pot is called "sin joom" or "seen joom/joum" and is generally enjoyed as a leisurely meal among family and friends. Lao-style hot pots typically use brown clay pots and a broth prepared from beef ribs, pork bones, or chicken, along with various spices and herbs. Ingredients include fresh vegetables, thin slices of marinated meat, seafood, or eggs. The condiments typically include crushed chillies, minced raw garlic, lime wedges, coriander leaves, and fish sauce.

Frequently asked questions