Sichuan also has a number of "dry" hot pots such as mala xiangguo (Chinese: 麻辣香锅), which are similar to mala hot pot in ingredients and seasoning, but stir-fry them instead of cooking in broth. Due to the high humidity in the region, local people eat spicy food to remove the moisture from their bodies. The typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions. Chongqing hotpots often feature a wide variety of different meats and ingredients, and offer many sauces and condiments to flavor the meat. One of the most famous Southern variations is the Chongqing hot pot (Chinese: 重庆火锅), which uses mala seasoning flavored with chilli peppers and Sichuan pepper for a spicy and numbing flavor. The broth is simmered in a deep, donut-shaped bowl surrounding the chimney. More traditional or older establishments often serve a fragrant, mild broth in a large brass vessel heated by burning coals in a central chimney. Modern eateries offer a partitioned pot with differently flavored broths in each section. Īccording to research, 67 different spices and condiments are commonly used in traditional Chinese hotpot, involving 82 plant species of 50 genera in 26 families. Although there are wide regional variations, in general, Southern styles tend to have spicy broths, complex dipping sauces and are heavier on seafood, vegetables and mushrooms, while Northern styles are simpler and focus more on the meat, particularly mutton. Regional variations East Asia Greater China Mainland China Ĭhinese hot pots are often divided into "Southern style" and "Northern style", paralleling the cultural regions of China. Varieties of mushrooms, such as straw mushrooms, enoki (金针菇), Shiitake (香菇), and oyster mushrooms.Tofu, tofu skin, Fu zhu, Japanese style fish tofu, frozen tofu or fried tofu.Thinly sliced lamb, goat, beef, sometimes pork, chicken or other poultry.Meats and protein vary, and can include:.Since the 1990s, as the number of Chinese immigrants entering the United States has grown significantly, Chinese food has also spread to the United States, and hot pot has also moved to the forefront of the global culinary scene. Empress Dowager Cixi was also known to have enjoyed hot pot, especially in the winter months. Later, the Jiaqing Emperor also had a banquet with 1,550 hot pots at his coronation. In particular, the Qianlong Emperor was very fond of hot pot and would eat it for almost every meal. Later, a hot pot made with copper was created during the "Three Kingdoms period" (200–280 AD), which is generally acknowledged as the origin of the hot pot.ĭuring the Qing dynasty, hot pot became popular among the emperors. The main part of ran lu was a small stove with a small pot above burning charcoal. Diners among the nobility each had a personal pot made of bronze, and called ran lu ( 燃炉/燃爐). The tripods of Zhou dynasty may be the earliest prototypes of the hot pot. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.Īt the conclusion of the meal, the broth would have acquired many flavors from the added ingredients and may be served to the diners after turning off the heat source. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Hot pots can be prepared and eaten at home or in a restaurant. Hot pot is considered a main course and is usually served without rice or noodles on the side. The cooked pieces are dipped into dipping sauces for additional flavor. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The broth is brought to a boil and left simmering for the duration of the meal. Hot pot is a flavorful broth traditionally served inside a large metal pot.
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