Hot pot
Overview
 
Hot pot less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

, 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
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

, leafy vegetables, mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...

s, wonton
Wonton
Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...

s, egg dumplings, and seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

. Vegetables, fish, and meat should be fresh.
Encyclopedia
Hot pot less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

, 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
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

, leafy vegetables, mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...

s, wonton
Wonton
Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...

s, egg dumplings, and seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

. Vegetables, fish, and meat should be fresh. There cannot be any peculiar smell or degradation because these hot pot dishes are particular about fresh, tender food, and heating time is short. The cooked food is usually eaten with a dipping sauce
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

. In many areas, hot pot meals are often eaten in the winter.

History

The Chinese hot pot boasts a history of more than 1,000 years. Hot pot cooking seems to have spread to northern China during the Tang Dynasty
Tang Dynasty
The Tang Dynasty was an imperial dynasty of China preceded by the Sui Dynasty and followed by the Five Dynasties and Ten Kingdoms Period. It was founded by the Li family, who seized power during the decline and collapse of the Sui Empire...

 (AD 618-906). In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty
Qing Dynasty
The Qing Dynasty was the last dynasty of China, ruling from 1644 to 1912 with a brief, abortive restoration in 1917. It was preceded by the Ming Dynasty and followed by the Republic of China....

, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal
Coal
Coal is a combustible black or brownish-black sedimentary rock usually occurring in rock strata in layers or veins called coal beds or coal seams. The harder forms, such as anthracite coal, can be regarded as metamorphic rock because of later exposure to elevated temperature and pressure...

-heated steamboat or hot pot has been replaced by electric, gas
Gas
Gas is one of the three classical states of matter . Near absolute zero, a substance exists as a solid. As heat is added to this substance it melts into a liquid at its melting point , boils into a gas at its boiling point, and if heated high enough would enter a plasma state in which the electrons...

 or induction cooker
Induction cooker
An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan , as opposed to being generated in the stovetop by electrical coils or burning gas...

 versions.

Because hot pot styles change so much from region to region, many different ingredients are used.

Cooking method

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, duck, mutton, 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 can take from 1 minute to 15, depending on the type of food. Meat should be cooked at the very least 20 seconds. Other hot pot dishes include leafy vegetables, mushrooms, seafood, and noodles. It can be eaten bland to very spicy, depending on how much spice has been put in the stew.

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 put everything in at once and wait for the hotpot to return to a boil. Occasionally due to evaporation the boiled water needs to be refilled. Usually the stew is strong and zesty enough to not require adding more condiments.

Common ingredients

  • Basic stock is often made using:
    • Water
      Water
      Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...

    • Salt
      Salt
      In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

    • Soup base

  • Meats and protein vary, and can include:
    • Thinly sliced beef
      Beef
      Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

      , pork
      Pork
      Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

      , chicken
      Chicken
      The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...

      , lamb, goat
      Goat
      The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...

    • Fish
      Fish
      Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...

    • Prawns
    • Scallops
    • Cockles
      Cockle (bivalve)
      Cockle is the common name for a group of small, edible, saltwater clams, marine bivalve molluscs in the family Cardiidae.Various species of cockles live in sandy sheltered beaches throughout the world....

    • Clams
      CLaMS
      CLaMS is a modular chemistry transport model system developed at Forschungszentrum Jülich, Germany. CLaMS was first described by McKenna et al. and was expanded into three dimensions by Konopka et al....

    • Mussels
    • Beef ball
      Beef ball
      Beef ball is a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of beef that has been finely pulverized. They are easily distinguishable from fish balls due to the beef balls' darker color...

      s
    • Fish ball
      Fish ball
      Fish balls are a common food in southern China and overseas Chinese communities made from surimi . They are also common in Scandinavia, where they are usually made from cod or haddock.-Terminology:...

      s
    • Shrimp balls
    • Fish slice
      Fish slice
      Fish cake or fish slice is a commonly cooked food in southern China and overseas Chinese communities. The fillet is made of fish that has been finely pulverized. It is made of the same surimi used to make fish balls.-Usage:...

      s
    • Offal
      Offal
      Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...

      , ear, and other delicacies
    • Squid
      Squid
      Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...

    • Crab
      Crab
      True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...

    • Lobster
      Lobster
      Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...

    • Octopus
      Octopus
      The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...

    • Geoduck
      Geoduck
      The geoduck , Panopea generosa, is a species of very large saltwater clam, a marine bivalve mollusk in the family Hiatellidae.The shell of this clam is large, about to over in length, but the very long siphons make the clam itself very much longer than this: the "neck" or siphons alone can be ...

    • Cuttlefish
      Cuttlefish
      Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....

    • Sea Cucumber
      Sea cucumber
      Sea cucumbers are echinoderms from the class Holothuroidea.They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. There are a number of holothurian species and genera, many of which are targeted...

    • Sea Asparagus
      Samphire
      Samphire is a name given to a number of very different edible plants that happen to grow in coastal areas.*Rock samphire, Crithmum maritimum is a coastal species with white flowers that grows in the United Kingdom...

    • Tofu
      Tofu
      is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

      , Tofu skin
    • Egg dumplings (dàn jiǎo)
    • Poached eggs
    • Kamaboko
      Kamaboko
      is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served unheated with various dipping...

       and crab stick
      Crab stick
      Crab sticks are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh , shaped and cured to resemble crab leg meat....


  • Starches include:
    • Niangao
    • Chinese noodles
      Chinese noodles
      Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation...

    • Udon
      Udon
      is a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...

    • Cellophane noodles
      Cellophane noodles
      Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...


  • Vegetables include (and not limited to):
    • Bok Choy
      Chinese cabbage
      Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...

    • Choy Sum
      Chinese cabbage
      Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...

    • Napa cabbage
      Napa cabbage
      Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...

    • Spinach
      Spinach
      Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...

    • Bean sprouts
    • Green beans
    • Fat Choi
    • Garland chrysanthemum
      Garland chrysanthemum
      Garland chrysanthemum, botanically Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to the Mediterranean and East Asia...

       (tong ho)
    • Snake bean
      Yardlong bean
      Vigna unguiculata subsp. sesquipedalis, the yardlong bean, is also known as bora, the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean...

      s
    • Mung bean
      Mung bean
      The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...

    • Daikon
      Daikon
      Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...

    • Shallot
      Shallot
      The shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name...

      s
    • Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake
      Shiitake
      The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...

      , Chinese black mushrooms, Golden mushrooms
    • Ginger
      Ginger
      Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

    • Thinly sliced potatoes
    • Taro
      Taro
      Taro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...

    • Tomato
      Tomato
      The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...

    • Pumpkin
      Pumpkin
      A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...

    • Watercress
      Watercress
      Watercresses are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings...


  • Condiments:
    • Hoisin sauce
      Hoisin sauce
      Hoisin sauce, or haixian sauce, is a Chinese dipping sauce. The word hoisin is a romanization of the Chinese word for seafood "" as pronounced in Cantonese.-Ingredients:...

    • Soy sauce
      Soy sauce
      Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

    • Vinegar
      Vinegar
      Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

       (white or black)
    • Coriander
      Coriander
      Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...

       / Cilantro (or xiāng cài)
    • Garlic
      Garlic
      Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

    • Scallion
      Scallion
      Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...

    • Sesame oil
      Sesame oil
      Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...

    • White pepper
      White Pepper
      -Singles:* "Even If You Don't" was released as a single on Mushroom Records with the B-side "Cornbread Red".* "Stay Forever" was released as a single on Mushroom Records with "The Grobe" and "Who Dat?"-Musicians featured on the record:* Dean Ween* Gene Ween...

    • Sa cha sauce
    • Chili
    • Sesame butter
      Tahini
      Tahini or sesame paste , is a paste of ground sesame seeds used in cooking. North African, Greek and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds. The Arabic word tahin simply means flour.Tahini is a major component of hummus and...

    • Chive flower paste (韭菜花酱)
    • Pickled tofu
      Pickled tofu
      Fermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans...

       (腐乳)
    • Satay or Peanut butter sauce, made by mixing peanut butter
      Peanut butter
      Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as a sandwich spread, sometimes in combination as in the peanut butter and jelly...

       with water to a thick consistency (or hua sheng ru fu)
    • Raw egg
      Egg (food)
      Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...


Regional variations

China

In Beijing
Beijing
Beijing , also known as Peking , is the capital of the People's Republic of China and one of the most populous cities in the world, with a population of 19,612,368 as of 2010. The city is the country's political, cultural, and educational center, and home to the headquarters for most of China's...

 (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten indoors during the winter. Different kinds of hot pot 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, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.

One of the most famous variations is the Chongqing
Chongqing
Chongqing is a major city in Southwest China and one of the five national central cities of China. Administratively, it is one of the PRC's four direct-controlled municipalities , and the only such municipality in inland China.The municipality was created on 14 March 1997, succeeding the...

 or Chungking "má là" ( — "numb and spicy") hot pot, to which a special spice known as huā jiāo
Sichuan Pepper
Sichuan pepper is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum , widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers...

( — "flower pepper" or Pepper, or Prickly Ash) is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was 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 sauce
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

s and condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

s 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. "Shuàn yáng ròu", (instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.

The Manchurian
Manchu cuisine
Manchu cuisine uses the traditional Manchu staple foods of millet, broomcorn millet, soybean and pea, corn and broomcorn. It relies heavily on preserved foods due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong taste, and...

 hot pot uses plenty of Suan cai
Suan cai
Suan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage. It is used in a variety of ways...

 (Chinese sauerkraut) to make the pot's stew sour.

A Cantonese
Cantonese cuisine
Cantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...

 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
Chinese herbology
Chinese Herbology is the theory of Traditional Chinese herbal therapy, which accounts for the majority of treatments in Traditional Chinese medicine ....

. It is often seen as a social event for people in Hong Kong. Another variant includes the use of rice congee
Congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...

 in place of stock.

In Hubei
Hubei
' Hupeh) is a province in Central China. The name of the province means "north of the lake", referring to its position north of Lake Dongting...

, 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
Hainan
Hainan is the smallest province of the People's Republic of China . Although the province comprises some two hundred islands scattered among three archipelagos off the southern coast, of its land mass is Hainan Island , from which the province takes its name...

, hot pots are generally served in small woks with a prepared broth containing pieces of meat. At the times of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready. Items supplied to be cooked in this type of hot pot include: mushrooms, thinly-shaved beef, lettuce, and other green vegetables. This dish various somewhat in different parts of the province.

Other regions

In Japan
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

, shabu shabu is the adaptation of the Chinese hot pot. The Japanese also adopted the sesame dipping sauce.

In the Taiwanese
Taiwanese cuisine
Taiwanese cuisine has several variations. In addition to the following representative dishes from the people of Hoklo ethnicity , there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines .Taiwanese cuisine itself is often associated with influences from mid to southern...

 hot pot, also called shabu-shabu due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce
Shacha sauce
Shacha sauce , or paste is a Chinese condiment primarily used in Fujian, Chiuchow, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp...

 and raw egg yolk.

In Thailand, hotpot is called Thai suki
Thai suki
Thai suki, known simply as suki in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating...

, although it is quite different from a Japanese shabu-shabu variation called sukiyaki
Sukiyaki
Sukiyaki is a Japanese dish in the nabemono style.It consists of meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin...

. 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
Hot sauce
Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers...

, chilli, lime
Lime (fruit)
Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...

 and coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...

 leaves was added.

In Vietnam, a hot pot is called lẩu, and the sour soup called canh chua
Canh chua
Canh chua is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes , and bean sprouts, in a tamarind-flavored broth...

is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lẩu mắm.

In Singapore
Singapore
Singapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...

 and Malaysia, hot pot is known as steamboat.

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  • Jjigae
    Jjigae
    Jjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...

     Chongol - Korea
    • Sinseollo
      Sinseollo
      Sinseollo or yeolguja tang is an elaborate dish consisting of meatballs, small and round jeonyueo , mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol...

  • Nabemono
    Nabemono
    Nabemono or simply called nabe, is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes....

     - Japan
    • Shabu shabu
    • Sukiyaki
      Sukiyaki
      Sukiyaki is a Japanese dish in the nabemono style.It consists of meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin...

    • Oden
      Oden
      Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household...

    • Chankonabe
      Chankonabe
      is a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor...

  • Thai suki
    Thai suki
    Thai suki, known simply as suki in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating...

  • Clay pot cooking
    Clay pot cooking
    thumb|Clay-pot Rice With Swamp EelClay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process...

     - referred to as "hot pot" or "hotpot" on Chinese restaurant menus in English-speaking regions
  • Lancashire hotpot
    Lancashire Hotpot
    Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of...

     - a dish referred to as "hot pot" (or "hotpot") in Britain
  • Stew
    Stew
    A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

  • Yong Tau Foo
    Yong tau foo
    Yong tau foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations....


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