Chinese hot pot huoguo, fire pot, or steam boat is a social meal of fresh vegetables, thin-cut meats, and a simmering broth shared amongst friends and family. It has a long history as a popular way to share a meal and conversation. According to legend, hot pot was invented at least 1, years ago by the Mongols, who needed hot and hearty meals after long stretches on horseback while conquering China. Even back then, hot pot was a communal meal; Mongol soldiers gathered around boiling pots of broth they supposedly used their own helmets as a vessel, though that tidbit is likely apocryphal , adding in pieces of sliced horse meat and mutton to help renew their exhausted bodies.
Fondue, hotpot and shabu-shabu
Friends, Family and a Feast: A Hot Pot How-To : NPR | Hot pot, Asian cooking, Healthy cooking
The Asian one-pot meal, led by the hot-pot, is the flavour of the season in Mumbai. Winter is incidental. The availability of the last can be traced directly to the revival of interest in South-East Asian fare. Over the last year, Asian outlets have proliferated and menus have expanded beyond the curries, wok-tossed dishes and teppanyaki that compromised the extent of the cuisine until we learnt to shabu-shabu. The Japanese term for a hot-pot of boiling broth heaped with meats and vegetables is quite frequently—albeit inaccurately—used as a verb here, perhaps because it involves a whole lot of doing. The version of the hot-pot peddled in Mumbai differs dramatically from the Mongolian creation that goes back several centuries. Nomadic tribes from the Mongolian region are said to have come up with a communal meal of lamb cooked in boiling water contained in a large metal pot.
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This copy is for your personal non-commercial use only. While many people eagerly await roasted turkeys and Sunday roasts during the winter, many Chinese households are looking forward to hot pot, a form of communal dining where people gather around a big pot of boiling broth on a single burner and cook their own meats and vegetables. First timers can keep it simple and clean-tasting by simmering a few slices of daikon and Chinese cabbage just add to a pot of boiling water and let simmer for 30 minutes.
The hotpot tub is based on one of the most popular versions, hailing from the city of Chongqing. The dish was designed to be shared among several families, with pots of broth sectioned off into nine square pots for easy access. Though hotpot is not a traditional dish of Hangzhou, the city is known for its hot-spring spas in the surrounding mountains.