Come to a Boil: Hot Pots of the World
It’s that time of year. Temperatures have dropped and the heat is finally on – hot pot season has arrived. The Chinese options alone (Beijing and Sichuan and Yunnan, oh my!) may seem endless, especially on Guijie, a street dedicated to this beloved communal dining extravaganza. But rumor has it that this winter will be a long, harsh one – so to support you through this extended hot pot season, here are some alternatives to keep your belly full and body warm.
JAPANESE
Of the several styles of Japanese hot pot, shabu-shabu (literally “swish-swish”) is the closest to Chinese, where the meat is dipped in a bare broth to flash-boil, then drenched in sauce. Afterwards, congee is cooked in the rich broth to cap off the meal. Sukiyaki is sweeter, with a soy broth of simmering beef and noodles, and a raw-egg dip. Nabemono, more stew-like, is a big pot of meat, vegetables, and noodles brought to a boil at the table, where diners can pick from the communal pot.
Matsushin (松伸): Traditional shabu-shabu (with a water base) restaurant frequented mostly by Japanese diners.
Kagen (火源): Shabu-shabu with a variety of soup bases; sukiyaki is also available.
Niu Xuan An (牛玄庵): Specializes in nabemono, but also has sukiyaki. Soup bases include miso, curry, tomato and soymilk.
KOREAN
Korea’s version of hot pot is jjigae, a big pot of stew in which chunks of meat, vegetables and potato are slow-cooked in a soupy base. Its endless variations include crab, kimchi, fish and even dog meat (good for generating body heat). At the table, there is often the option of cooking thinner slices of raw meat and vegetables in the stew. Needless to say, kimchi flavors are prevalent, and for the most authentic meals, you should head to Wangjing.
Korean Goryeo (高丽王朝): Order any of the jjigae, and cook up sliced raw mutton in the stew at the table.
La La Rib Hot Pot (喇喇排骨火锅): Specializes in kimchi-flavored pork rib stew.
Tunmalu Rib and Potato Soup (豚玛露脊骨土豆汤): This Wangjing restaurant is famous for its namesake – a hearty stew of pork ribs and potato chunks.
FONDUE
In Chinese, this Swiss panacea for cold weather is called nailao huoguo, or “cheese hot pot." Few things are more comforting (or more useful for putting on that protective winter fat) than a hot and gooey fondue. Chunks of bread and vegetables are dipped into a pot of melted cheese (usually Raclette, Emmental or Gruyere) that is spiked with a generous dose of white wine or liquor.
Morel’s, Enoterra, Swissôtel: All offer cheese fondue served with baguettes and vegetables.
Let’s Seafood: Because eating a pot of cheese isn’t decadent enough, you can substitute crab and lobster for bread.
Blu Lobster: Not a dairy fan? Then try fondue bourguignonne, where raw meat is dipped (and cooked) in boiling oil.
HEALTHY
After excavating slices of fatty pork from the inch-thick chilli oil at Sichuan hot pot, you might find it hard to believe that hot pot can be healthy. But southern Chinese versions (i.e. Hong Kong and Taiwan) often use medicinal soup bases such as ginseng and black chicken. Moreover, the emphasis is on seafood, such as fish cake and shrimp balls, instead of fatty beef and lamb.
Still not healthful enough? Then eat your way to better skin with collagen-rich soups, or avoid all guilt by trying a vegan fondue.
Ding Ding Xiang (鼎鼎香): This popular, high-class (and thus expensive) Taiwanese-style hot pot offers individual pots and a variety of healing soups.
Yintan Jintang (银滩金汤): Their signature soup is made from abalone, chicken, pork and wild mushrooms. Their minced seafood pastes are a must-try.
Collagen Hot Pot (旬鲜胶原蛋白火锅): For RMB 38 per 200g, you can add collagen powder to your hot pot; for best results, pair with the skin-beautifying papaya soup.
Pure Lotus Vegetarian (净心莲): Their “cheese” fondue is made from wheat bran, oil leaf, and olive oil – and it’s a none-too-bad substitute for the real thing.
