Last weekend, my family and I went whale watching, followed by a delicious hot pot dinner. We were thrilled to see groups of transient Orca whales and even a solo humpback whale. It was an unforgettable experience! But what was more satisfying (for me at least) was the piping hot broth that came after four hours of sea breeze.
Hot pot, or huǒ guō (火锅), is a beloved tradition among the Chinese, enjoyed in every season. In colder months, it warms us up, while in the heat, it helps us sweat and eliminate "湿气" (wetness) from our bodies, according to Chinese medicine.
Hot pot is more an experience than a dish. The idea is that everyone gathers around a simmering broth and, at their free will, cooks whatever they like. Once the food is cooked to their liking, they can dip it in their sauce of choice and enjoy. It's a communal individual experience that combines cooking and dining in one.
My favourite time to enjoy hot pot is on camping trips. There's nothing better than delicious broth with an array of ingredients enjoyed with family and friends after a long drive and camp set up.
There are numerous styles of hot pot across China:
Northern China: Known for lamb hot pot in copper pots, with a ring of soup around a charcoal-burned copper tube, perfect for quickly cooking fresh, tender lamb or mutton slices.
Central China: Famous for aromatic spicy broths, popular worldwide. These hot pots feature an array of ingredients and a variety of dipping sauces.
Southern China: Focuses on light-tasting broths or plain water, ideal for showcasing the natural flavours of fresh beef and seafood.
What is hot pot and how to eat it?
There are three basic components to a hot pot: broth, dipping ingredients, and sauces.
Broth:
There are a ton of broth bases available in Chinese supermarkets. Look for the packaged "hot pot base." Our favourite broths at home are mushroom broth and spicy Ma La (numbing and spicy) broth. Alternatively, you can use chicken broth with tomato sauce and/or fish sauce. When we are out of all soup bases, boiling water with a teaspoon of salt and two green onions works well too. It becomes super delicious after several dips of meats and seafood.
Dipping Ingredients:
Hot pot is a great way to use up fridge ingredients because almost anything can go inside. The key is to slice everything thinly or keep them in bite-sized pieces so they can easily cook in the broth.
Popular Ingredients:
Meats: Sliced beef, lamb, pork belly, chicken thighs.
Seafood: Fish slices, octopus, squid, shrimp, clams, mussels, abalone.
Vegetables: Leafy greens (spinach, arugula, lettuce, bok choy, Swiss chard), sliced vegetables (potatoes, lotus root, carrots, winter melon, squash), mushrooms.
Starches: Vermicelli, noodles, rice cakes, yam noodles.
Others: Pork intestine, pork blood, quail eggs, beef tripe, shrimp paste, meatballs, fish balls, seafood balls, dumplings, wontons, Chinese donuts, tofu skins, firm tofu and spam.
Here is a cumbersome but delicious SHRIMP PASTE recipe:
Defrost two pounds of peeled and deveined shrimp.
Smash and pound shrimp into a paste using the side and back of a knife (5-10 minutes).
Mix in 1/2 tbsp kosher salt, 2 tbsp cornstarch, 1/2 - 1 tsp ground white pepper, and 1 egg white in one direction until it thickens.
Scoop and drop into boiling soup. They're ready when they float to the top.
(watch from 1’37’’ to get an idea of the process)
Sauces:
The best part of hot pot is the sauces. You can mix as fancy or as simple as you like.
Here are my favourite dipping sauces:
Kid-Friendly: Just fish sauce.
Acidic and Spicy: 1 tsp chopped green onion, 1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sesame oil, 1/2 tsp chopped Thai chili, 1/2 tsp minced garlic.
Creamy & Spicy: 1 tsp chopped green onion, 1 tsp chopped cilantro, 1 tbsp chili powder, 1 tbsp Chinese black vinegar, 1 tsp oyster sauce, 1 tsp toasted sesame seeds, 1 tsp chopped peanuts, 1 tsp mushroom sauce or XO sauce, 4 tbsp chili oil.
Spicy Dry Mix: 1 tsp chili powder, 1 tsp sesame seeds, 1 tsp chopped peanuts, 1 tsp white pepper, with salt and sugar to taste.
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Eating Hot Pot:
To eat hot pot, wait until the soup boils, then dip your ingredients and cook until they're to your liking. Once cooked, you can dip it in your favourite sauce and enjoy. If the meats are thin, it usually takes only 10-30 seconds.
It is recommended to cook meats and seafood first, then vegetables and starches last. That way, by the time the noodles go in, the broth will be very tasty and will go well with the noodles.
Hot pot is a versatile and communal experience, perfect for any occasion. After our whale-watching adventure, enjoying hot pot felt like an extension of the day's excitement, with the act of cooking together bringing us closer. For your next gathering, consider ending the day with a hot pot, a cozy and delicious way to enjoy each other's company. Happy dipping!