Hot pot

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Hot pot
Raw meats ready to be cooked
Chinese name
TraditionalChinese:
??
SimplifiedChinese:
??
Literal meaning:
fire pot
Transliterations
Mandarin
- HanyuPinyin:
hu?gu?
Cantonese
- Jyutping:
fo2 wo1
alternative Chinese name
TraditionalChinese:
??? or ???
SimplifiedChinese:
??? or ???
Transliterations
Mandarin
- HanyuPinyin:
da3 bian1 lu2
Cantonese
- Jyutping:
daa2 bin1 lou4
Vietnamese name
Vietnamese:
l?u
For other uses, see Hot pot (disambiguation).
For the style of "hot pot" cooking that uses a clay pot, see Clay pot cooking. For the English dish, see Lancashire hotpot.
Hot pot (??, hu? gu?), or less commonly Chinese fondue, refers to several Chinese varieties of steamboat stew. It consists 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, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
Contents
1 History
2 Cooking method
2.1 Common ingredients
2.2 Regional variations
2.3 Food poisoning
3 Related dishes
4 References
5 External links
//
History
Some have claimed that the Asian hot pot tradition had its origins in the region of Mongolia, even before the rise of the Mongols, although there is little historical evidence to support this. A much more popular claim of origin is from Sichuan province of China.
The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot.[1] The Chinese hot pot boasts a history of more than 1000 years.[1] Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today. Due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration.
Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906).[1] In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric or gas versions.
Because steamboat and hot pot styles change so much from region to region, many different ingredients are used.
Cooking method

Hot pot with grill surrounding it
Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.
Common ingredients

A hotpot cooking
Basic stock is often made using:
Water
Salt
Soup base
Meats vary, and can include:
Thinly sliced beef, pork, chicken, lamb, goat
Fish
Prawns
Scallops
Mussels
Blood pudding (traditional Chinese: ???)
Beef balls
Fish balls
Fish slices
Offal, ear and other delicacies
Squid
Cuttlefish
Vegetables include (and not limited to):
Bok choy
Choy sum
Napa cabbage
Spinach
Fat choy
Garland chrysanthemum (tong ho)
Snake beans
Bean sprouts
Daikon
Shallots
Varieties of mushrooms, straw mushroom, enoki mushrooms, Chinese black mushrooms
Ginger
Tofu, Tofu skin
Thinly sliced potatoes
Taro
Tomato
Pumpkin
Starches include:
Niangao
Chinese noodles
Udon
Condiments:
Hoisin sauce
Soy sauce
Vinegar (white or black)
Coriander / Cilantro (or xi?ng c)
Garlic
Scallion
Sesame oil...(and so on)

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