Due to the vast forests and abundant natural resources in Yunnan, people can find a wide variety of edible mushrooms. It is called the Wild Mushroom hot pot (Chinese: 野生菌火锅). In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or farmed mushrooms. 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.
While there are wide regional variations, in general, Northern styles are simpler and focus more on the meat, particularly mutton, while Southern styles tend towards spicy, often fiery broths, many ingredients and complex dipping sauces. Empress Dowager Cixi was also known to have enjoyed hot pot, especially in the winter months.Ĭhinese hot pots are often divided into "Southern style" and "Northern style", paralleling the cultural regions of China. 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). 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 has acquired many flavors from the added ingredients, and may be served to the diners after turning off the cooking heat source. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is maintained 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. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in China, prepared with a simmering pot of soup stock at the dining table, containing a variety of Chinese foodstuffs and ingredients. Hot pot or hotpot (simplified Chinese: 火锅 traditional Chinese: 火鍋 pinyin: huoguo lit. Chinese, Taiwanese, and Southeast Asian varieties of stew
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