Raw meats ready to be cooked.

Hot pot with grill surrounding it.

A hotpot cooking.

Inside the hotpot.

Hot pot meals can get messy towards the end.

Hot pot, also known as Steamboat, is a communal dish which originates from Mongolia, but now eaten in a variety of forms throughout East Asia. It 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. Image File history File links Download high-resolution version (1600x1200, 954 KB) I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File links Download high-resolution version (1600x1200, 954 KB) I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Download high resolution version (1024x768, 161 KB)Hot pot with a grill surrounding it. ... Download high resolution version (1024x768, 161 KB)Hot pot with a grill surrounding it. ... Download high resolution version (480x640, 48 KB)A photograph of a steam boat cooking This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (480x640, 48 KB)A photograph of a steam boat cooking This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (480x640, 53 KB)Inside the steam boat This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (480x640, 53 KB)Inside the steam boat This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (1024x768, 141 KB)Hot pot with a grill surrounding it. ... Download high resolution version (1024x768, 141 KB)Hot pot with a grill surrounding it. ...

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. Flesh redirects here. ... Chinese cabbage Swiss chard Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... The relative sizes of the Cap (pileus) and Stalk (stipe) vary widely. ... A shrimp wonton in Cantonese style Wonton (Chinese: 餛飩 (details)), also written as wantan, wanton and numerous other variations, are a type of dumpling common in Chinese cuisine. ... A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... Spaghetti with seafood (Spaghetti allo scoglio). ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients served on or used in the preparation of food. ... Winter is one of the four seasons of temperate zones. ...

China / Mongolia

Huo Guo (Traditional Chinese: 火鍋; Simplified Chinese: 火锅; pinyin: huǒguō) is the Chinese name for "hot pot", where huǒ means "fire", while guō refers to "pot". Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiÇŽntǐzì; also Simplified Chinese: 简化字; Traditional Chinese: 簡化字; pinyin: jiÇŽnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ... Pinyin is a system of romanization (phonemic notation and transcription to Roman script) for Standard Mandarin, where pin means spell and yin means sound. The most common variant of pinyin in use is called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: HànyÇ” PÄ«nyÄ«n), also known as scheme...

Chinese Fondue is an English term used more commonly in Western countries.

da been lo is the common Cantonese terminology for Hot pot which translates literally into "hitting the side of the pot".

The Chinese style of cooking has origins in Mongolia^{[citation needed]} 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. To meet Wikipedias quality standards, this article or section may require cleanup. ...

It spread to the south during the Tang Dynasty (A.D. 618-906). Later, the northern nomads who settled in China enhanced the hot pot with such meat as beef and mutton, and southerners did the same with seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. The Tang Dynasty (Chinese: ; pinyin: ) (June 18, 618–June 4, 907), lasting about three centuries, followed the Sui Dynasty and preceded the Song Dynasty and the Five Dynasties and Ten Kingdoms Period in China. ... The Qing Dynasty (Chinese: ; pinyin: Qīng cháo; Wade-Giles: Ching chao; Manchu: daicing gurun), occasionally known as the Manchu Dynasty, was a dynasty founded by the Manchu clan Aisin Gioro, in what is today northeast China, expanded into China and the surrounding territories, establishing the Empire...

Today, in many modern homes particularly in the big cities, the traditional coal heated steamboat or hot pot has been replaced with electric or gas versions. Coal Coal (IPA: ) is a fossil fuel extracted from the ground by underground mining or open-pit mining (surface mining). ... The article on electrical energy is located elsewhere. ... A gas is one of the four major phases of matter (after solid and liquid, and followed by plasma, that subsequently appear as a solid material is subjected to increasingly higher temperatures. ...

Because steamboat and hot pot styles change so much from region to region, many different ingredients are used. While not strictly traditional, it is fun to experiment with ingredients and sauces according to one's own tastes. A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of 'heat' absorbed by the food and thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. A tradition is a story or a custom that is memorized and passed down from generation to generation, originally without the need for a writing system. ...

Frozen meat is sliced deli-thin. Slicing frozen meat this way causes it to roll up and is often presented as such. Meats used include lamb, beef, chicken, and others. The cooking pot is often sunken into the table and fueled by propane, or alternatively is above the table and fueled by 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 types of hot pot enthusiasts. Some like to leisurely place items into the hotpot at a relaxed pace, enjoying the cooking process, while others like to quickly throw everything in at one time and wait for the hotpot to return to a boil.

Common ingredients

• Basic Stock
  • Water
  • Beef -- use bone from the tail
  • Salt

• Meat
  • Thinly sliced beef, pork, chicken, lamb, goat
  • Fish pieces
  • Prawns
  • Scallops
  • Mussels
  • Coagulated pork blood (Traditional Chinese: 豬血糕)
  • Meatballs
  • Fishballs
  • Offal, ear and other delicacies
  • Squid
  • Cuttlefish

• Vegetables
  • Napa Cabbage
  • Choy sum
  • Snake beans
  • Mung bean sprouts
  • Shallots
  • Varieties of mushrooms
  • Ginger
  • Tofu
  • Thin sliced potatoes
  • Taro
  • 1 tomato for flavor

• Condiments
  • Hoisin sauce
  • Soy sauce
  • Satay Sauce
  • Chili
  • Sesame butter

Water is an odourless substance that is essential to all known forms of life and is known as the universal solvent. ... A cut of beef. ... Oxtail is the culinary name for the tail of a beef animal. ... A magnified crystal of a salt (halite/sodium chloride) A salt, in chemistry, is any ionic compound composed of cations (positively charged ions) and anions (negative ions) so that the product is neutral (without a net charge). ... A cut of beef. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... This article or section does not cite its references or sources. ... It has been suggested that Lambing be merged into this article or section. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... Genera Pecten Pedum Amusium Chlamys Decatopecten Argopecten Flexopecten Lissopecten Hyalopecten Nodipecten Patinopecten Semipallium Mimachlamys Equichlamys Mesopeplum Veprichlamys Notochlamys Delectopecten Cryptopecten Anguipecten Haumea Mirapecten Volachlamys Juxtamusium Annachlamys Gloripallium Excellichlamys Bractechlamys Minnivola Coralichlamys Serratovola Somalipecten Pseudohinnites Glorichlamys Scallops are the family Pectinidae of bivalve molluscs. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... See MeatballWiki for the article about the wiki about communities. ... A bag of fishballs. ... Scrapple sandwich at the Delaware state fair Offal is the entrails and internal organs of a butchered animal. ... SQUIDs, or Superconducting Quantum Interference Devices, are used to measure extremely small magnetic fields; they are currently the most sensitive such devices (magnetometers) known, with noise levels as low as 3 fT·Hz−½. While a typical fridge magnet is ~0. ... http://en. ... Trinomial name Brassica campestris L. pekinensis Bok choy (Brassica campestris, Chinese 白菜 báicài) is an Asian relative of the common cabbage. ... Binomial name Allium oschaninii O. Fedtsch For other uses, see Shallot (disambiguation). ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Binomial name Zingiber officinale Roscoe Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. ... Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Hoisin sauce (Chinese: 海鮮醬; Simplified Chinese: 海鲜酱; Cantonese IPA: ; Jyutping: hoi2 sin1 zeong3; Mandarin Pinyin: hÇŽixiānjiàng; literally seafood sauce), also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce for dishes including Peking Duck, spring rolls and barbecued pork. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Grilled beef satay. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ...

Regional variations

In Beijing (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten inside 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 Mongolian firepot, which is a large brass vessel, which is heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney. Beijing [English Pronunciation] (Chinese: 北京 [Chinese Pronunciation]; Pinyin: Běijīng; IPA: ), a metropolis in northern China, is the capital of the Peoples Republic of China (PRC). ...

The Manchurian hot pot (Traditional Chinese: 東北酸菜火鍋) uses plenty of Chinese sauerkraut (Traditional Chinese: 酸菜) to make the pot's stew sour. Manchuria (Manchu: Manju; Traditional Chinese: 滿洲; Simplified Chinese: 满洲; pinyin: MÇŽnzhōu, Russian: ) is a vast territorial region in northeast Asia. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ...

A Sichuan-style hot pot is markedly different from the style eaten in Taiwan, for example. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat, to name a few. (Chinese: 四川; Pinyin: ; Wade-Giles: Ssu-ch`uan; Postal Pinyin: Szechwan and Szechuan) is a province in central-western China with its capital at Chengdu. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients served on or used in the preparation of food. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ...

In Xishuangbanna, near 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. Xishuangbanna (西双版纳) is a autonomous prefecture in southern Yunnan Province, Peoples Republic of China. ... Yin may refer to: Yin Dynasty, another name for the first historic Chinese nation and dynasty, the Shang. ... Look up yang in Wiktionary, the free dictionary. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... This article or section does not cite its references or sources. ...

One of the most famous variations is the Sichuan "má là" (Traditional Chinese: 麻辣 — "numb and spicy") hot pot: a special spice known as "huā jiāo" (Traditional Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added to dull the sense of taste, hence "má là". It was usually used to eat variety meats as well as sliced mutton filet. Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice. ...

Hot pot is famous in Sichuan province, where it has evolved into a distinctive style. The cities of Chengdu and Chongqing are also famous for their different kinds of huǒ guō. "Sì Chuān huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. "Cuān yáng ròu", Chinese: 氽羊肉(instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base. (Chinese: 四川; Pinyin: ; Wade-Giles: Ssu-ch`uan; Postal Pinyin: Szechwan and Szechuan) is a province in central-western China with its capital at Chengdu. ... Chengdus location within China   (Chinese: ; pinyin: Chéngdu; Wade-Giles: Cheng-tu), located in southwest China, is the capital of the Sichuan province and a sub-provincial city. ... Chongqing (Simplified Chinese: , Traditional Chinese: ; pinyin: Chóngqìng; Postal System Pinyin: Chungking) is the largest and most populous of the Peoples Republic of Chinas four provincial-level municipalities, and the only one in the less densely populated western half of China. ...

In the Taiwanese hot pot, people eat the food with a dipping sauce consisting of sacha sauce and raw egg yolk. The use of thinly sliced red meat in hot pot probably originated from the nomadic Mongolians. This article is about the history, geography, and people of the island known as Taiwan. ...

Cultural significance

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Eating with family or friends is supposed to emphasise unity and togetherness^{[citation needed]}, because it is done from a single shared pot. "Weilu" — to 'circle' a hot pot — has a deep and profound meaning^{[citation needed]} to the Chinese people, many of whom traditionally adhere to Confucian ideas, which strongly emphasize unity with family. The hot pot style of dining is often taken nice and slow; the diners often chat while they are eating together. Traditionally, it was not uncommon for this type of meal to span nearly a full day^{[citation needed]}. Beer is the beverage of choice at a hot pot meal in China^{[citation needed]}. Hot pot is sometimes eaten as part of the Chinese New Year feast^{[citation needed]}. The roundness of the pot is a symbol of family unity^{[citation needed]}. Image File history File links Circle-question. ... Confucian temple in Jiading district, Shanghai. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest [1] and most popular [2] alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year. ... Chinese New Year decoration in Londons Chinatown Hand-painted Chinese New Years poetry pasted on the sides of doors leading to peoples homes, Lijiang, Yunnan, China. ...

Food Poisoning

A few things should be kept in mind to prevent E. coli or Salmonella poisoning. After handling raw meat with chopsticks, dip the chopsticks in the boiling broth to kill any microbes. If a raw egg is used, use only the freshest possible. Another alternative is to use separate chopsticks for the hotpot.

Korea

Chigae / Jigae

Korean steamboats are very hot and spicy, perfect for warmth in harsh Korean winters. The ingredients are stewed in a spicy soup flavoured with chilli bean paste or salted shrimp paste. Typical varieties include:

• Dubu Jigae - with tofu.
• Kimchi Jigae - with kimchi.
• Budae jigae ("military base jigae") - invented back in the poor old days by people collecting leftover food from US military bases such as instant ramen and Spam and stewing it with kimchi and other ingredients.

Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ... Hormel Spam Museum in Austin, Minnesota. ...

Thailand

Thai sukiyaki

Steamboats in Thailand were Chinese-style hot pots at first, catering mainly to Thailand's sizable ethnic Chinese community. However in the 1960s a restaurant chain called Coca opened its first branch in Siam Square, Bangkok, offering a modified version of the Chinese hot pot under the Japanese name of Sukiyaki. (Although it only vaguely resembled Japanese sukiyaki, it was a catchy name for it because of a Japanese pop song called "The Sukiyaki Song" which was a big worldwide hit at the time.) In this modified Thai version, diners had more options of ingredients to choose from, each portion being considerably smaller in order to enable diners to order many more varieties. The spicy dipping sauce was catered for Thai tastes too, with a lot of chilli, lime and coriander leaves added. This proved to be a massive hit, and it wasn't long before other chains started opening "suki" restaurants across Bangkok and other cities, each with its own special dipping sauce as the selling point. Today the MK chain is the most popular in Thailand with 122 restaurants across the country and 8 in Japan. Coca is making a rapid spread abroad too, already serving Thai suki in 24 outlets across Asia and Australia and further outlets planned in the US and Europe. Siam Square is a shopping and entertainment area in Bangkok, Thailand. ... The Bangkok Skytrain at sunset on Thanon Narathiwat Ratcha Nakharin with Empire Tower at the back. ... Sukiyaki This article refers to the food. ... Sukiyaki, known in Japan as Ue o muite arukō (上を向いて歩こう looking up while walking) is a Japanese song that was performed by Japanese crooner Kyu Sakamoto (坂本九, Sakamoto Kyū), and written by Rokusuke Ei and Hachidai Nakamura. ...

Japan

Japan has a wide range of steamboat dishes, collectively known as nabemono. They can be divided into styles where the ingredients are simmered in a light flavoured stock and then dipped in a sauce before eating (like chinese hot pots), and where ingredients are stewed in a soy sauce based or a miso-based broth. Nabemono (鍋物, なべ物, nabe a big pot + mono stuff) refers to a class of Japanese dishes known as Nabe refers to a traditional Japanese clay pot used for cooking one-pot stews or meals over a fire. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ...

Common varieties

• Mizutaki - chicken pieces simmered with other ingredients in stock and served with a dipping sauce such as ponzu. A traditional speciality of Fukuoka, but eaten throughout Japan for hundreds of years.
• Yosenabe - various meats, seafood, tofu, mushrooms and vegetables stewed in a soy or a miso flavoured broth.
• Sukiyaki - thinly sliced beef, negi, tofu, ito konnyaku (jelly-noodes), shungiku, various types of mushrooms and other ingredients, simmered in a shallow cast-iron pot in soy sauce, sugar and mirin and dipped into a small bowl of beaten raw egg by the diner before eating. Did not become popular until the end of the 19th century when western influence meant eating red meat no longer was a taboo.
• Shabu-shabu - similar to Chinese hot pot. Thinly sliced beef simmered in a potful of stock along with tofu, mushrooms and various vegetables, and served with a variety of dipping sauces such as ponzu. Ingredients such as pork, chicken or seafood are occasionally used instead of beef. Chinese hot pot was introduced to the Japanese during their colonial rule of Manchuria, and upon their return to Japan following the end of the war, they recreated the dish replacing lamb with beef which the Japanese were more familiar with .

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Fukuoka Prefecture ) is located on KyÅ«shÅ« Island, Japan. ... Sukiyaki This article refers to the food. ... Binomial name Allium fistulosum L. Welsh Onions are Allium fistulosum (Alliaceae). ... Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Ito konnyaku (糸蒟蒻) is a type of Japanese food consisting of konjac cut into noodle-like strips. ... Garland chrysanthemum (Leucanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Magnification of typical sugar showing monoclinic hemihedral crystal stucture. ... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese dish prepared nabemono style, and consists of thinly sliced meat and vegetables usually served with dipping sauces. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Manchuria (Manchu: Manju; Traditional Chinese: 滿洲; Simplified Chinese: 满洲; pinyin: MÇŽnzhōu, Russian: ) is a vast territorial region in northeast Asia. ... It has been suggested that Lambing be merged into this article or section. ... A cut of beef. ...

See also

• Lancashire Hotpot - a dish referred to as "hot pot" (or "hotpot") in Britain
• Shabu shabu
• Szechuan hotpot

Wikibooks Cookbook has more about this subject: Lancashire Hotpot Lancashire Hotpot originates from the days of heavy industrialisation in Lancashire, Northwest England, essentially consisting of meat, onion and potatoes left in a heavy pot baking on a low heat in the oven all day. ... Shabu-shabu(しゃぶしゃぶ) Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese variant of hot pot. ... It has been suggested that huoguo be merged into this article or section. ...

External links

• Reviews of many hot pot (steamboat) places in Malaysia
• Varieties of Hot Pot
• History and use
• Photos and descriptions of Sichuan and Mongolian HotPot