Hot Pot's Heartland: Exploring China's Culinary Obsession

Hot pot is a popular dish in China, especially in the city of Chongqing and the province of Sichuan. Chongqing is even home to the world's largest hot pot restaurant, Pipa Yuan, which covers a hillside and can seat up to 5,800 people. Sichuan peppercorns are a key ingredient in Chongqing hot pot, providing a numbing spicy effect. Chengdu hot pot, also from Sichuan province, is known for its lighter taste.

Outside of Sichuan, hot pot is also famous in Beijing, where it is known as Shuan Yangrou Hot Pot and is especially popular during winter. Beijing-style hot pot is known for its simplicity, with ginger and scallions providing flavour.

In other parts of China, different flavours and variations of hot pot can be found. In Yunnan, the hot pot has a sour flavour; in Jiangsu, chrysanthemum is a dominant flavour; and in Guangdong and Guangxi Province, the raw pot is known as a side of furnace hot pot.

Chongqing hot pot is famous for its Sichuan peppercorns, which give it a numbingly spicy effect

Hot pot, or "huǒguō" in Mandarin, is a beloved culinary tradition in China. It involves a simmering pot of broth placed at the centre of the table, surrounded by raw ingredients such as thinly sliced meats, vegetables, seafood, tofu, and noodles. Diners cook the ingredients in the broth and dip them in sauces, making it a highly interactive and social meal.

Among the many regional variations, Chongqing hot pot stands out for its fiery broth, flavoured with Sichuan peppercorns, chilli, and other spices. It is famous for its bold flavours and numbing sensation, leaving a lasting impression on those who dare to indulge.

The history of Chongqing hot pot can be traced back to the bustling city of Chongqing, originating in the late Ming and early Qing dynasty. It is said that boat trackers at Chaotianmen and other wharfs would enjoy this hearty meal together. The main ingredients were animal offal, including beef belly, pig yellow throat, duck intestine, and beef blood.

The soul of Chongqing hot pot lies in its broth, renowned for its numbing spiciness. The base is meticulously crafted from a rich stock and a plethora of spices, with Sichuan peppercorns taking centre stage. The generous use of beef tallow or vegetable oil creates a layer of spicy oil atop the broth, intensifying the flavours.

The Chongqing hot pot accommodates a diverse array of ingredients. Popular meats include thinly sliced beef, lamb, pork, and offal, while common vegetables range from leafy greens to lotus root and sprouts. Adventurous diners may also savour unique selections such as goose intestines, pig brain, and duck feet.

The dining experience surrounding Chongqing hot pot is just as important as the dish itself. It is customary for families and friends to gather around the steaming hot pot, sharing stories and laughter. The meal is typically enjoyed at a leisurely pace, stretching over several hours as diners savour the food and each other's company.

Chongqing hot pot is not just a meal; it is an integral part of the local food culture. It symbolises the gathering of warmth and unity, especially during festivals and family reunions. The variety of ingredients reflects the richness of life, and the act of sharing the pot embodies unity, harmony, and the communal nature of society. The bold flavours of the broth mirror the resilient spirit of the locals, embracing life's challenges head-on.

Chongqing hot pot is famous for its generous use of Sichuan peppercorns, which impart a distinctive numbingly spicy effect. It is an experience that tantalises the taste buds and warms the soul, leaving diners craving more.

Beijing hot pot is known for its simplicity, with ginger and scallions providing flavour

Hot pot is a popular dish in China, with different regions boasting their own unique flavours and styles. One of the most famous hot pots in China is the Old Beijing Copper-pot Mongolian Hot Pot, also known as the mutton hot pot. This traditional dish is characterised by its simplicity, with ginger and scallions providing flavour to a clear broth. Thinly sliced mutton is lightly boiled in the broth, ensuring its freshness and tenderness.

The Old Beijing Copper-pot Hot Pot is highly recommended during the winter months, as it is believed to nourish the body. The pot itself is typically made of copper and decorated with delicate carvings, adding an artistic touch to the dining experience. Sesame paste is the original seasoning used in this dish, while beancurd and cabbage noodles are served on the side.

Beijing also offers a variety of hot pot restaurants, each with its own unique take on this popular dish. Haidilao Hot Pot Restaurant, for example, is known for providing authentic Sichuan food and various free services, making the dining experience enjoyable and unique. Another well-known restaurant is Dong Lai Shun, which specialises in mutton hot pot and has a history spanning hundreds of years.

Beijing hot pot is a must-try when visiting the city, offering a collective cooking and eating experience that is perfect for large groups. It is a simple yet delicious dish, allowing diners to customise their meal by choosing their own vegetables and meats to cook in the flavourful broth.

Yunnan hot pot is characterised by its sour flavour

The province is blessed with a diverse variety of mushrooms, some rare and expensive, making hot pot restaurants in Yunnan a prime spot for fungus aficionados. In addition to mushrooms, chilli peppers are often added to the broth for an extra kick.

One popular type of Yunnan hot pot is wild mushroom hotpot, a unique delicacy in the province. It is made with old mushroom soup, more than seven kinds of dried wild mushroom slices and high-calcium aggregate mixed for seven hours. Special fungus dishes are added to the hot pot, which not only preserves the fragrance of the wild fungus but also makes up for some customers' preference for spicy and fragrant flavours.

Another type of Yunnan hot pot is Fuyuan Sour Soup Pig Foot Hotpot. Fuyuan County in eastern Yunnan is famous for this variety, in which pickled cabbage is boiled with pork and pig feet. Pickled cabbage is an essential ingredient for this dish, as it is digestive and can whet the appetite. Other ingredients include sour radish and red beans, and the soup is not greasy.

Yunnan hot pot is just one of many varieties of hot pot found across China. Others include Sichuan hot pot, Mongolian lamb hot pot, and Japanese shabu-shabu.

Cantonese hot pot offers a lot of seafood options

Hot pot is a popular dish in China, with many regional variations. It is a social meal where people cook a variety of raw ingredients in a simmering pot of soup at the centre of the table. The dish is highly customisable, with a wide array of ingredients to choose from.

A Cantonese variation of hot pot includes a raw egg mixed with condiments. This is said to reduce the amount of "heat" absorbed by the food, thereby reducing the likelihood of a sore throat after the meal, according to Chinese herbalist theories.

As a coastal region, it is no surprise that Cantonese hot pot offers a lot of seafood options. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and, of course, seafood.

Seafood items that are popular in hot pot include whole shrimp, thinly sliced fish fillets, shrimp balls, squid, and scallops. Other seafood items include pre-cooked seafood balls.

In addition to the seafood, Cantonese hot pot also includes a variety of vegetables, fungi, meat, and tofu.

Anhui-style hot pot is a typical dish of Anhui cuisine, featuring layers of chicken, duck, meat, and tofu

Hot pot is a very popular dish in China, with a variety of regional variations. It is a unique culinary experience and an adventure, offering an insight into Chinese culture and its philosophy of "the beauty of harmony" and "conquering the unyielding with the yielding".

Anhui-style hot pot is a typical dish of Anhui cuisine, which originated in Jixi County. It features layers of chicken, duck, meat, and tofu, with egg dumplings, radishes, and green vegetables. This style of hot pot was described by famous Chinese writer Liang Shiqiu, who wrote:

> "A large iron pot, with a diameter of nearly two feet, was served hot and steaming, with a layer of chicken, a layer of duck, a layer of meat, a layer of oil bean curd, dotted with egg dumplings, radish, green vegetables – taste so good."

Anhui cuisine is known for its elaborate choices of cooking materials and strict control of the cooking process. It makes use of wild herbs and local ingredients from the mountain areas, such as bamboo shoots and mushrooms from Mt. Huangshan. Anhui dishes tend to be slightly spicy and salty, with common techniques including braising, stewing, and steaming.

Frequently asked questions