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|Place of origin||Mongolia, China|
|Main ingredients||meat, leaf vegetables, mushrooms, dumplings, and seafood|
|Cookbook: Hot pot Media: Hot pot|
|Literal meaning||fire pot|
|Alternative Chinese name|
|Traditional Chinese||打邊爐 or 打甂爐|
|Simplified Chinese||打边炉 or 打甂炉|
Hot pot (also known as steamboat in Indonesia, Singapore, Malaysia, Thailand, Korea, China, Taiwan, and Brunei) refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during supper time.
The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia and the Jin Dynasty where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Song Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in larger cities, the traditional coal or wood-heated steamboat or hot pot has been replaced by other fuel sources like electricity, propane, butane gas, or induction cooker versions.
- Basic stock is often made using:
- Meats and protein vary, and can include:
- Thinly sliced beef, pork, chicken, lamb, goat
- Beef balls
- Fish balls
- Shrimp balls
- Fish slices
- Offal, ear, and other delicacies
- Blood tofu
- Sea cucumber
- Tofu, Tofu skin
- Egg dumplings (dàn jiǎo)
- Poached eggs
- Kamaboko and crab stick
- Mantis shrimp
- Starches include:
- Vegetables include (but are not limited to):
- Bok choy
- Choy sum
- Napa cabbage
- Winter melon
- Bean sprouts
- Green beans
- Fat choi
- Garland chrysanthemum (tong ho)
- Snake beans
- Mung bean
- White radish
- Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, golden mushrooms and golden carrotss
- Thinly sliced potatoes
- Sea asparagus
- Hoisin sauce
- Soy sauce
- Vinegar (white or black)
- Coriander / Cilantro (or xiāng cài)
- Sesame oil
- White pepper
- Sa cha sauce
- Chili pepper
- Sesame butter
- Chive flower paste (韭菜花酱)
- Pickled tofu (腐乳)
- Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
- Raw egg
- XO sauce
Different kinds of hot pots can be found in Beijing – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
One of the most famous variations is the Chongqing hot pot (Chungking) má là (Chinese: 麻辣 – "numb and spicy") hot pot, to which Sichuan pepper (Chinese: 花椒 huā jiāo "flower pepper"; also known as "prickly ash") is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. Má là huǒ guō could be used to distinguish from simply huǒ guō in cases when people refer to the "Northern Style Hot Pot" in China. Instant-boiled mutton (Chinese: 涮羊肉; pinyin: Shuàn Yángròu) could be viewed as representative of this kind of food, which does not focus on the soup base.
Sichuan also has a number of dry hot pots such as "dry chicken hot pot" which are similar to those described above, but lack the soup base. Otherwise, the same ingredients are used and the dish served in the same manner.
In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or planted mushrooms. The big difference between the mushroom hot pot and the spicy hot pot is that the former rarely uses spice and chili in order to keep the original flavor of the mushrooms. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms.
A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of "heat" absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. It is often seen as a social event for people in Hong Kong. Another variant includes the use of rice congee in place of stock.
In Hubei, hot pot is normally prepared with hot spice and Sichuan pepper. Items supplied to be cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and various other green vegetables.
In Hainan cuisine hot pot is generally served in small woks with a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat (referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province.
Sukiyaki is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known Japanese hot pot overseas, particularly in English-speaking parts of the world. Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Shabu-shabu is another popular hot pot in Japan. Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish swish." Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because the shabu-shabu hot pot cooks beef "blue rare" to rare, use of high-grade Japanese beef is preferred. Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both sukiyaki and shabu-shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called shime, ending the meal. Traditionally, hot pots are considered fall and winter dishes.
In Cambodian cuisine, hot pot is called Ya-Hon.
Taiwanese hot pot usually is called 火鍋 in Mandarin or Taiwanese, but is also called shabu-shabu when the hotpot is Japanese style hotpot, ie. shabu-shabu, due to Japanese influence. It is very common to eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.
In Thailand, hotpot is called Thai suki, although it is quite different from the Japanese shabu-shabu variation called sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime, and coriander leaves was added. Another variation is Mu kratha, the Thai hot pot, which originated from Korean barbecue combined with Thai suki.
- Instant-boiled mutton
- Jjigae Chongol - Korea
- Nabemono - Japan
- Thai suki
- Mu kratha - also called "Thai hot pot" or "Mookata"
- Clay pot cooking – referred to as "hot pot" or "hotpot" on Chinese restaurant menus in English-speaking regions
- Lancashire hotpot – a dish referred to as "hot pot" (or "hotpot") in Britain
- Yong tau foo
- Fondue Bourguignonne & Fondue chinoise