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


'''''Da been lo''''' (打邊爐) is the common Cantonese terminology for Hot pot which translates literally into "hitting the side of the pot".
'''''Da been lo''''' (打邊爐) is the common Cantonese terminology for hot pot which translates literally into "hitting the side of the pot."


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.
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.
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** [[Ginger]]
** [[Ginger]]
** [[Tofu]]
** [[Tofu]]
** Thin sliced [[potatoes]]
** Thinly sliced [[potatoes]]
** [[Taro]]
** [[Taro]]
** [[Tomato]]
** [[Tomato]]
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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.
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.


The [[Manchuria]]n hot pot ({{zh-t|東北酸菜火鍋}}) uses plenty of Chinese sauerkraut ({{zh-t|酸菜}}) to make the pot's stew sour.
The [[Manchuria]]n hot pot ({{zh-t|東北酸菜火鍋}}) uses plenty of [[Suan cai|Chinese sauerkraut]] ({{zh-t|酸菜}}; pinyin: suan cai) to make the pot's stew sour.


One of the most famous variations is the Sichuan or Szechuan "''má là''" ({{zh-t|麻辣}} — "numb and spicy") hot pot: a special spice known as "''huā jiāo''" ({{zh-t|花椒}} — "flower pepper" or [[Sichuan Pepper]]) is added to dull the sense of taste, hence "''má là''". It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usually used to eat [[variety meat]]s as well as sliced mutton filet. A Sichuan hotpot is markedly unique from the style eaten in [[Taiwan]], for example. Quite often the differences lie in the meats used, the type of soup base, and the [[sauce]]s and [[condiment]]s used to flavor the meat.
One of the most famous variations is the Sichuan or Szechuan "''má là''" ({{zh-t|麻辣}} — "numb and spicy") hot pot: a special spice known as ''[[Sichuan Pepper|huā jiāo]]'' ({{zh-t|花椒}} — "flower pepper" or Sichuan Pepper) is added to dull the sense of taste, hence "''má là''". It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usually used to eat [[variety meat]]s as well as sliced mutton filet. A Sichuan hotpot is markedly unique from the style eaten in [[Taiwan]], for example. Quite often the differences lie in the meats used, the type of soup base, and the [[sauce]]s and [[condiment]]s used to flavor the meat.


In [[Xishuangbanna]], near [[Myanmar]], the broth is often divided into a [[yin]] and [[yang]] shape - a bubbling, fiery red [[Chile pepper|chilli]] broth on one side, and a cooler white [[chicken]] broth on the other.
In [[Xishuangbanna]], near [[Myanmar]], the broth is often divided into a [[yin]] and [[yang]] shape - a bubbling, fiery red [[Chile pepper|chilli]] broth on one side, and a cooler white [[chicken]] broth on the other.
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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''", {{zh-c|氽羊肉}}(instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.
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''", {{zh-c|氽羊肉}}(instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.


In the [[Taiwan]]ese 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.
In the [[Taiwanese cuisine|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.


In [[Thailand]], hotpot is called "sukiyaki", although it is quite different from Japanese-style [[sukiyaki]]. A sauce, often mixed with broth from the hot pot, is based on [[tofu]], [[sesame]] seed oil, [[chili]]s, and garlic.
In [[Thailand]], hotpot is called "sukiyaki", although it is quite different from Japanese-style [[sukiyaki]]. A sauce, often mixed with broth from the hot pot, is based on [[tofu]], [[sesame]] seed oil, [[chili]]s, and garlic.
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===Cultural significance===
===Cultural significance===
{{sectOR}}
{{sectOR}}
Eating with family or friends is supposed to emphasise unity and togetherness{{fact}}, because it is done from a single shared pot. "''Weilu''" — to 'circle' a hot pot — has a deep and profound meaning{{fact}} to the Chinese people, many of whom traditionally adhere to [[Confucianism|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{{fact}}. [[Beer]] is the beverage of choice at a hot pot meal in China{{fact}}. Hot pot is sometimes eaten as part of the [[Chinese New Year]] feast{{fact}}. The roundness of the pot is a symbol of family unity{{fact}}.
Eating with family or friends is supposed to emphasise unity and togetherness{{fact}}, because it is done from a single shared pot. "''Weilu''" — to "circle" a hot pot — has a deep and profound meaning{{fact}} to the Chinese people, many of whom traditionally adhere to [[Confucianism|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{{fact}}. [[Beer]] is the beverage of choice at a hot pot meal in China{{fact}}. Hot pot is sometimes eaten as part of the [[Chinese New Year]] feast{{fact}}. The roundness of the pot is a symbol of family unity{{fact}}.


===Food Poisoning===
===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.
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.


==Related Dishes==
==Related Dishes==

Revision as of 03:50, 29 January 2007

This article is about the East Asian dish. For the British dish, see Lancashire Hotpot.
Raw meats ready to be cooked.
Hot pot with grill surrounding it.
File:Photograph of a steam boat cooking.jpg
A hotpot cooking.
File:Inside the steamboat.jpg
Inside the hotpot.
Hot pot meals can get messy towards the end.

Hot pot, also known as the Mongolian Hot Pot, usually refers to Chinese varieties of steamboat stew.

Huo Guo (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō) is the Chinese name for "hot pot", where huǒ means "fire", while guō refers to "pot".

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

Da been lo (打邊爐) is the common Cantonese terminology for hot pot which translates literally into "hitting the side of the pot."

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.

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.

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.

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.

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.

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.

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

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.

The Manchurian hot pot (Chinese: 東北酸菜火鍋) uses plenty of Chinese sauerkraut (Chinese: 酸菜; pinyin: suan cai) to make the pot's stew sour.

One of the most famous variations is the Sichuan or Szechuan "má là" (Chinese: 麻辣 — "numb and spicy") hot pot: a special spice known as huā jiāo (Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added to dull the sense of taste, hence "má là". It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usually used to eat variety meats as well as sliced mutton filet. A Sichuan hotpot is markedly unique 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.

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.

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.

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.

In Thailand, hotpot is called "sukiyaki", although it is quite different from Japanese-style sukiyaki. A sauce, often mixed with broth from the hot pot, is based on tofu, sesame seed oil, chilis, and garlic.

Cultural significance

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].

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.

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