Chinese Hot Pot

The Chinese hot pot boasts a history of more than 1000 years.^[1] While often called "Mongolian hot pot"^[2], it is unclear if the dish actually originates in Mongolia. Mongol warriors had been known to cook with their helmets, which they used to boil food^{[citation needed]}, but 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. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.

Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906). 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 Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions.

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

Beijing winters can get very cold so "hot pot" is a natural favorite with local people. In recent years, Cantonese and Sichuan flavor hot pots have have grown in popularity, overtaking the more typical Beijing tradition of boiling thin slices of mutton in a seasoned broth (otherwise known as Mongolian hot pot). The basic ingredients of a hot pot meal include thinly sliced beef and mutton with fresh vegetables.

In some styles, various types of sea food are added. Cantonese style hot pot has a relatively mild flavor in the broth used to boil the ingredients and in the condiments in which the meat and vegetables are dipped after having been cooked thoroughly. On the other hand, the Sichuan style hot pot is known for its wickedly hot, spicy flavor that may leave you with a slightly numb feeling on your tongue.

Another hot pot trend is that many places now offer "self-service" hot pot where you can select your own hot pot ingredients, broth seasonings and condiments in an "all you can eat" setting. Try Donglaishun Restaurant for traditional Beijing "Mongolian hot pot".