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- 1 Untitled
- 2 Take Care With Pinyin Please!
- 3 Ad?
- 4 Flagged for copyediting
- 5 Steamboat and chinese hot pot
- 6 Purported Mongolian origin
- 7 Jjigae
- 8 New Photos Required
- 9 Noodles
- 10 Mongolian/not Mongolian
- 11 Da ben lu
- 12 Coriander
- 13 Clay pot
- 14 This page should be a disambiguation
- 15 Deletions
- 16 The Chinese (including Cantonese) term for "hot pot"
- 17 What about the hotpot used by college students?
- 18 Xishuangbanna
- 19 Congee in Canton instead of stock.
- 20 paper that can help woth the article 2012 published
I'm writing an original article at Hot pot/Temp. Allentchang 01:26, 10 Jan 2005 (UTC)
Take Care With Pinyin Please!
For the sake of being correct, if anyone wants to add pinyin would you please:
1. Include the correct tones. This has to be the most important thing. Without tones, there is ambiguity. Even with context to guide you, it's a very bad habit not to use tones. This is WikiPedia we're talkin' about!
2. Space the pinyin according to matching characters ("pinyin" being accepted as correct, but technically it's pīn yīn ;) )
Seems a lot more professional and it's accurate.
Djwatson 05:46, 16 January 2006 (UTC)
- You're right, full pinyin should have tones. However pīnyīn is actually correct, and technically correct. In pinyin, separate syllables are grouped together to form words. LDHan 16:37, 7 March 2006 (UTC)
I noticed someone put a link to a commercial site selling hot pots. Is this in the spirit of wikipedia? It is even labeled, "buy mongolian firepots". Are there a wikipedia guidelines about this sort of thing? I don't think it's right, having any sort of commercial link. Imagine if all pages had links to stuff you culd buy! Should we remove it?
- Changed wording. Paticular page has a lot of relevant info on the subject. Could fall into grey area. D-Rock 19:07, 12 December 2005 (UTC)
Flagged for copyediting
Why was this article flagged? I see nothing wrong with it, and it seems to flow smoothly... perhaps somebody could clarify? Kareeser 21:52, 13 December 2005 (UTC)
- It was pretty choppy and difficult to read a couple days ago. Several editors have helped clean it up. D-Rock 23:39, 13 December 2005 (UTC)
- Removed tag. D-Rock 23:41, 13 December 2005 (UTC)
I still can't help but feel that something is wrong with the article. Look at this sentence: In Beijing (Peking), hot pot is eaten year-round. The same grammatical structure is repeated in many other sentences. It just .. doesn't seem like the proper use of the noun to me. Maybe something like, "In Beijing, hot pot-style cuisine is eaten year-round." But that's chunky. Ugh. --Cyde Weys talkcontribs 00:53, 14 December 2005 (UTC)
"Hot Pot is eaten year round" makes perfect sense. That is the correct grammatical structure. "Hot Pot" is the name of the meal, just like you would say "pizza is eaten year round". It sounds strange because of the use of "pot" but that's just how it is. Djwatson 05:08, 16 January 2006 (UTC)
Steamboat and chinese hot pot
This article should either be re-named "steamboat" as it covers non-chinese varieties, or alternatively references to non-chinese varieties moved onto a new article (possibkly entitled "steamboat"), as the title "hot pot" refers to the chinese variety and the article is currently catagorised as such. 184.108.40.206 18:36, 16 June 2006 (UTC)
- I think you've got it the wrong way around. "Hot pot" refers to any of a vast array of stick-things-in-broth dishes, including 火鍋, while "steamboat" is an odd way of referring to 火鍋 alone that I haven't seen used outside Singapore and Malaysia. Jpatokal 10:13, 5 February 2007 (UTC)
- People really use the term Steamboat more than Fondue? Benjwong 00:26, 27 August 2007 (UTC)
- Only in Singapore/Malaysia. (For example, if you google "Japanese steamboat", virtually all the hits are from Singaporean sites.)
- Are there notable (any?) differences between Sg/My steamboat and Chinese hotpot? They're both called 火鍋 and Sg restaurants almost always advertise "authentic Chongqing steamboat", "Sichuan mala steamboat", etc. Jpatokal 02:29, 6 September 2007 (UTC)
- I don't know of any differences,except maybe spices in the broth (can't remember for sure). However if Hot pot is the more prevailent term, Steamboat seems to be limited to Malaysia or singapore. Couldn't they just have their own separete section in Hot Pot and be redirected here?Zelphi (talk) 15:06, 17 January 2008 (UTC)
Purported Mongolian origin
The Chinese style of cooking has origins in Mongolia and northern China, emerging in primitive forms over a thousand years ago. Mongolian nomads would cook meat and vegetables in a pot over the embers of a camp fire. It is these nomads who is said to have started the tradition of slicing meats thinly, allowing them to be cooked with minimal use of precious fuel.
This is a very dubious paragraph. The cooking method is largely unknown in Mongolia today, which means it probably isn't traditional there either. The alleged motivation for its invention is absurd in a nomadic context. Fuel for cooking isn't precious in the steppe, there's an unlimited supply of dried animal dung. --Latebird 16:18, 30 June 2006 (UTC)
The origin part is a complete false. It is dated at least in Western Zhou Dynasty and recorded at many times in historical books. It is called Ding Shi, in which Ding is the 3-legged containers dated 3000 BC and Shi means 'to eat'.
- “[Hot pot] consists of a simmering 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.”
Does the same apply to Korean jjigae? If not, it's not a hot pot as defined above and should be removed, especially since it is already covered in its own article at jjigae. Wikipeditor 21:20, 25 October 2006 (UTC)
New Photos Required
The photos we've currently got do not accurately represent hot pot, in particular, Chinese style hot pot (火锅). "Raw meats ready to be cooked" is fine, however the others are not accurate representations. The flaming hot pot is just an attempt at cooking hot pot that got out of control! Wink wink, you know who you are. The hot pot should not spout flames like this. The current photos certainly don't look appetizing at all.
Those of you living or travelling in China should definitely be able to come up with something; a traditional coal fired hotpot would be great. I'll try as well.
Ideally, I reckon it would be great to get a photo for each different kind of hot pot mentioned in the article. Now that would be authoritative! Good luck! Djwatson 06:15, 30 December 2006 (UTC)
What is the reason for this revisionism? It's quite diametrically opposed from the previous text we had, and removes a lot about the thin slicing, etc. Even if you are sure it's not consumed today in Mongolia (are you also referring to Inner Mongolia, which is certainly part of historic Mongolia, and where the hot pot style of cooking is certainly known? I'd have preferred discussion here first, with the input of knowledgeable editors, before that massive, unilateral change was implemented. Badagnani 11:19, 12 April 2007 (UTC)
- The previous version was unsourced, while the actual Mongolian cuisine is well documented. The Mongols in Inner Mongolia share the same culinary traditions, despite of what the Han-Chinese immigrants there may have brought with them. Discussion of the topic was started in June 2006 four headings further up on this very page, and remained unanswered for almost a year. If that's what you call "unilateral", then so be it. Note that pretty much all of the receipes that are called "Mongolian" elsewhere (both in the west and in China) really have nothing to do with Mongolia. The term is most commonly used as a synonym for "unusual" or "exotic". --Latebird 14:16, 12 April 2007 (UTC)
Da ben lu
Da ben lu (打邊爐) is the common Cantonese terminology for hot pot which translates literally into "hitting the side of the pot."
First off, 'Da ben lu' does not conform to any accepted romanization of Cantonese or Mandarin. Second, those are not the original characters for the common Cantonese terminology for hotpot. As such, the literal translation is incorrect, it is not "hitting the side of the pot." Get your facts straight.
- Okay, so what is the correct explanation? Let's work together to get it exactly right. Badagnani 07:38, 21 May 2007 (UTC)
- about the romanization for canto, daa2 bin1 lou4 should be it (i used this website for the correct notations: http://www.cantonese.sheik.co.uk/scripts/wordsearch.php?level=0), note that it's got 9 tones instead of 4. and the meaning... i'm not professional, but it sorta means sitting around a pot... waiting for better answers... Kenny062300 (talk) 12:22, 9 August 2011 (UTC)
A small revision in response to Badagnani deleting it. Coriander is really the only fresh herb used in Sichuan cooking. Very common in many noodle dishes, soups, as well as dishes like "kou3 shui3 ji1". Used to break up oily flavors. Sometimes the stems are used, sometimes the leaves, sometimes both. Came to China during the Han dynasty and is grown nationwide. Djwatson 04:33, 13 June 2007 (UTC)
What is the clay hot pot used in Cantonese cuisine called? Photo I think it's a different type of hot pot, used in a different way than described in the article. Badagnani 21:29, 27 September 2007 (UTC)
Thanks, the question is, in English, a bowl is not used for cooking. It's used for putting food in that has been already cooked, so that one can eat out of it. In Chinese restaurants in the U.S., however, this item is used to actually cook foods that are labeled on the menu as "Hot pot dishes." Thus, I want to know how we are going to call this item in English, and whether it should represent another section in this article, since it is called "hot pot" on Chinese restaurant menus in English-speaking countries. Badagnani 01:13, 28 September 2007 (UTC)
- Is more of a "pan" with multiple uses. Benjwong 02:55, 28 September 2007 (UTC)
OK, then, since it is called "hot pot" for dishes that are cooked and served in this sort of pot in Chinese restaurants in English-speaking regions, shouldn't it have a mention in the Hot pot article? Badagnani 03:19, 28 September 2007 (UTC)
- I am not sure the pan specified in your photo is used for this hot pot cuisine. At least that I have seen. Others may disagree. Benjwong 00:48, 29 September 2007 (UTC)
No, it's not. The hot pot cuisine described in this article uses a metal pot that is used to cook at the table. The clay one I showed is used for dishes called, at least in Chinese restaurants in North America, "hot pot" dishes. It is apparently a Cantonese cooking technique. Thus, I'm inquiring whether the hot pot article should feature another section discussing this pot, and the Cantonese cooking technique it is used for. Badagnani 01:27, 29 September 2007 (UTC)
This page should be a disambiguation
As Hot pot (disambiguation) shows, hotpot can refer to a variety of dishes - notably in British English it only ever refers to the stew, and never to a fondue-style event. Therefore I think that the dismbig should be moved here, and this article should be moved to a different name - Hot pot (Asian cuisine) would do, perhaps Chinese fondue would be a more unique (and descriptive) name even if not universally applicable, or someone may be able to work something on the Steamboat theme. Hotpot on its own is not a good name though. FlagSteward 14:37, 30 September 2007 (UTC)
The Chinese (including Cantonese) term for "hot pot"
I have made the Mandarin term for hot pot (火锅) primary and the Cantonese term (打邊爐) an alternative. The rationale for the change is that use of the Mandarin term is not limited to Cantonese-speaking regions and making it primary reflects the usage of the majority of Chinese speakers.
I have also added 打邊爐 as an alternative to 打甂爐. Although some have argued that the latter (打甂爐) is the original and the former (打邊爐) a derivative or corruption, 打邊爐 has become the overwhelmingly dominant way of writing the Cantonese term for hot pot. For that reason, I edited the article to list 打邊爐 before 打甂爐.
I have also deleted the previous literal translation of 打甂爐, "hit the 'bin' pot". That translation is unsupported and a mistranslation of 打.
In Chinese, including Cantonese, 打 is used in numerous multi-character expressions to take the place of concrete, specific verbs. When used that way, 打 is used in many senses and cannot be translated in a context independent way.
Here's a number of example Cantonese and Standard Chinese expressions that begin with 打 but has nothing to do with hitting or striking:
- 打噎 (to hiccup; Cantonese)
- 打冷震 (to shiver; Cantonese)
- 打工 (to work/to be in the employ of an employer; Cantonese)
- 打眼影 (to apply eye shadow; Standard Chinese)
- 打喊露 (to yawn; Cantonese)
- 打鼻鼾 (to snore; Cantonese)
- 打電話 (to make a phone call; Standard Chinese)
- 打算 (to plan what to do; Standard Chinese)
- 打乞嗤 (to sneeze; Cantonese)
What about the hotpot used by college students?
I came to this article out of curiosity about the inexpensive small appliance known (mostly to college students) as a "hotpot." I'm surprised that there isn't anything about it at all here. Rival is the main manufacturer of these. Togamoos (talk) 20:08, 19 January 2009 (UTC)
- College students, in my experiece, use a hot plate, which is like a portable burner, but without a pot; a pot or saucepan is placed on top of it. I haven't seen college students use a crock pot which sounds like what you're describing, because it cooks very slowly. But many Asian college students use rice cookers. Badagnani (talk) 22:45, 19 January 2009 (UTC)
OK, so it's the thing that boils water very quickly. It's really more of a "water boiler." I think "Hot Pot" is a brand name. How many brands make this item and do they all call it "Hot Pot"? Badagnani (talk) 20:42, 24 January 2009 (UTC)
- "Electric kettle". There are many different brands. By all means create a page. FiveRings (talk) 05:15, 25 January 2009 (UTC)
- nope, page is already there, under Electric water boiler. I'll put in a xref. FiveRings (talk) 05:17, 25 January 2009 (UTC)
In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape - a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.
I deleted this from the article because it was unsourced, and because I had never seen this in Xishuangbanna. I think that whoever wrote this did not have much experience with hot pot because, throughout China, hot pot is divided into a spicy and a cooler side. — Preceding unsigned comment added by 220.127.116.11 (talk) 23:04, 24 October 2011 (UTC)
Congee in Canton instead of stock.
in "regional variations" the article claims (unreferenced) that congee can be used instead of stock in canton. Is this really true? can congee really boil hot enough without burning to cook the ingredients? I'm pretty skeptical about this claim! — Preceding unsigned comment added by 18.104.22.168 (talk) 18:05, 18 November 2011 (UTC)
paper that can help woth the article 2012 published
An ethnobotanical survey of medicinal spices used in Chinese hotpot Menghua Wu a, Ping Guo a,b, Sze Wai Tsui a, Hubiao Chen a, Zhongzhen Zhao a,⁎ a School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China b School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China — Preceding unsigned comment added by 22.214.171.124 (talk) 15:37, 5 January 2015 (UTC)