Simply hearing the name 'hotpot' implies that the dish has the ability to warm diners from the inside out and, in a sense, it's true. With all the varieties of this unique dish that can be found throughout China, one is bound to give a first-timer that warm and fuzzy feeling. The variations on hotpot alone make it one of the most versatile and intriguing dishes in the country, but its hotpot's reputation for satisfaction makes it a year-round favorite - not just during the colder months.
The only way to truly understand why hotpot is so special is to learn why it's so popular in Asia, where it originated. Don't be surprised if China makes its way onto the bucket list by the end of this.
The Origins Of Hotpot
The story of hotpot is said to begin in East Asia where it got its start for a fairly simple reason. According to La Jolla Mom, the first mentions of hotpot - or something resembling it - were found in Mongolia almost 900 years ago. As with many early dishes, the base of hotpot was meat which was cooked in a broth that was not nearly spicy as it can be today. Nine centuries ago, the dish was not nearly as complex as it is now and didn't include nearly as many ingredients. Vegetables would have been somewhat of a luxury and the purpose of the dish was purely nutritional rather than being used as a communal way of eating.
In somewhat the same way that people might save meat or vegetable on the verge of being thrown out by using them in soup, hotpot was thought of as a way to preserve what ingredients one might have left in their supply. Since many of those meats or vegetables may have been nearing the end of their shelf life, it's said that adding various spices may have been done to overpower any unsavory flavors in the hotpot. As time went on, the dish caught on around China and many towns and cities added their own twists to it. With a base of broth, practically any blend of spices or seasonings can be added to create unique flavors or regional twists. Additionally, one visiting China might be able to find any number of meat types or vegetables depending on which hotpot restaurant they visit.
There is no one main standard when it comes to the dish. The only thing that remains the same between hotpot dishes (and restaurants) is the manner in which the dish is cooked.
Types Of Hotpot That Can Be Found Throughout China
There are a total of six main types of hotpot that can be found in China. These range in terms of flavor and ingredients, and often include local touches that make them specific to the restaurant in which a diner is eating.
- Myth: Some believe that all hotpots are spicy and this isn't true. In reality, there are only two that are likely to knock one's socks off with their spice, and they're adequately labeled as such.
Chongqing And Sichuan Hotpots
These are the most common type of hotpots when it comes to China's iconic dish. While they are quite popular and can be found in many hotpot restaurants, they're certainly not the only option.
These hotpots are known for their spicy nature thanks to the Sichuan peppers that are used; Panda!Yoo describes Chongqing as a 'mellow' spice while Sichuan hotpot has a 'dry' spice flavor. Chongqing hotpot is often called 'triple spice' hotpot and has very strongly-flavored meat ingredients, while Sichuan is served with beef, pork, mutton, and/or vegetables.
Beijing Hotpot
Also known as Mongolian hotpot, this dish is often served in a copper pot with mutton. The flavor of this hotpot is light thanks to the use of spring onions and ginger.
Served along with this is a unique sauce made from a blend of vinegar, Chinese chive spice, sesame paste, chili oil, Chinese leeks, and coriander.
Chaoshan Beef Hotpot
As the name implies, the main ingredient in this hotpot is beef and it originated in Eastern China.
This broth is also very light and usually consists of water or a bone broth-based liquid, and is served with meatballs and a side of tea sauce.
Cantonese Hotpot
For seafood lovers, a Cantonese hotpot is a great option. Seafood is at its core and the dish is served with a mix of fish fillets, fish balls, shrimp, chicken, tofu, and vegetables.
Occasionally, pork is added to the mix but it's very rare that any type of beef or mutton is found in this hotpot.
Chinese Sauerkraut White Meat Hotpot
This dish originated in Northeast China and, as its name implies, is served with white meat and Chinese sauerkraut.
According to Panda!Yoo, this dish was created as a way to preserve vegetables through the region's long winters. Therefore, meat served with 'sour' or pickled vegetables became a wintertime staple.
Guizhou Sour Soup Hotpot
Rice is a big ingredient used in making this hotpot as the water leftover from cooked rice is used in its base. Therefore, the resulting broth is thick and rich and becomes very flavorful once garlic, ginger, shallot, Litsea, and other seasoning blends are added to it.
Fish and shrimp are commonly served with this hotpot but vegetables are the main ingredient. The hotpot itself is divided into a red broth and a white broth, and it's the latter that contains the most spice and heat.