(Written for the Minhall & Jones Food Blog)
I remember my first Chinese Hotpot.
Despite the fact that I think I almost choked to death on something - I forget what - I think it started a love affair with a cuisine that seems ubiquitous in China but largely unknown here in the UK sadly. I have a feeling that’s maybe because of the name.
Say ‘hotpot’ and I reckon the vast majority of people will think of Betty’s famous hotpots on Coronation Street. Dowdy little dishes of meat chunks topped with potato slices.
But there is absolutely no comparison with the Chinese version.
The key feature is a couldron in the middle of the table, and maybe a hot plate. The couldron holds the broth. You then put raw ingredients into the broth to cook. It’s a bit like a fondue.
Picking the raw ingredients is usually a buffet like affair, with a selection of meats, vegetables, tofus, mushrooms, pulses and pastas. Maybe some dumplings and seafood. All usually sliced thin so as to cook better in the broth.
There will also be a selection of dipping sauces so you can make your own unique brew.
History Lesson
According to archeologists, the earliest hot pots appeared around the time fo the Zhou Dynasty, from about 1000 BC. It was popular especially among the nobility, and then during the Qing Dynasty (1644 to 1912) it became the food of emperors.
Point of Etiquette
You’re supposed to cook the meat first, then move on to the vegetables.
Eating a hotpot is a highlight of any visit to Sichuan and Chongqing.
