Mandarin Monday: A Very Merry Hot Pot (and a Spicy New Year)

Mandarin Monday is a weekly column where we help you improve your Chinese by detailing learning tips, fun and practical phrases, and trends.

With Santa unable to cross the border into China this year, Christmas may have to be localized. Luckily, hot pot is not only one of the most popular cuisines in China, it's also filled with reds and greens which happen to be the most Christmassy colors of all. What's more, hot pot is a great option for friends and families gathering together to stay warm through the winter. 

Below, you'll find all the vocab necessary to discuss the reds as bright as Rudolph's nose and the greens as serene as the towering Christmas tree, as well as the flavors, utensils, ingredients, and tools that you'll encounter during your meal.

锅底 guō dǐ The broth

麻辣红油锅 málà hóng yóu guō Spicy red oil pot: Hot pot broth comes in many colors, but chili red is by far the most common, especially in Sichuan province. Even the thought of a steaming pot with magma-hot broth is enough to make one sweat, but the tantalizing burn on the tongue will only serve to whet the appetite. 

养生清汤锅 yǎngshēng qīng tāngguō Healthy clear broth pot: This clear broth is in sharp contrast to the aforementioned red hot pot and can be commonly found on the tables of traditional Beijing hot pot eateries. Though it may not be as thrilling as the red broth, the rich nutritious bone stock will preserve and elevate the natural flavor of the ingredients. Fun fact, old Beijingers tend to call this hot pot 涮肉 shuàn ròu rather than 火锅 huǒguō.

鸳鸯锅 yuānyāng guō Mandarin duck (two broths in one) pot: Inspired by the circulation of yin and yang energy in Taoism belief, it gets its name from the lovey-dovey Mandarin ducks that always come in pairs. This marvelous invention made it possible for people with different tastes to dine together at one table.

九宫格火锅 jiǔgōnggé huǒguō Nine sections hot pot: This special hot pot design originated in Chongqing and features a divider that resembles a Tic-Tac-Toe board. However, all nine sections of the pot are still decidedly spicy. The difference between the sections is not in the flavor but in the heat, which makes it easy to get the perfect amount of heat for cooking certain types of food.

番茄锅 fānqié guō Tomato broth hot pot: This is an emerging broth that has gained fame among vegetarians, vegans, and people who want to enjoy hot pot while reducing their calorie intake. It's typically made from tomatoes and tomato paste. Some places also carry the Thai Tom Yum Goong variant for spice gurus.

菌菇锅 jūn gū guō、松茸锅 sōngróng guō Mushroom/ Matsutake hot pot: Vegan hot pot can be savory and flavorful too as long as you find the right mushroom. These ones can usually be found in restaurants that feature Yunnan style hot pot.

豆乳锅 dòurǔ guō Soy milk hot pot: A PG-13 hot pot for people who can’t tolerate even a little bit of chili, with alleged benefits for the skin, to boot. At least the soy milk helps make the protein cooked in it more tender.

花胶鸡锅 huā jiāo jī guō、打边炉 dǎ biān lú Chicken with fish maw hot pot: This Hong Kong-style hot pot is something more like a stew since the main dish has already been cooked to perfection in the pot. The fish maw is free from cholesterol but rich in collagen, fiber, and protein which is believed to not only enrich the broth but also nourish your skin.

蘸料 zhàn liào The dipping sauce

麻酱 májiàng The rich, nutty sesame paste that sets the tone for Beijing style dipping sauce.

韭菜花 jiǔcài huā Marinated green chive blossom puree: Another key ingredient to bring savoriness to the dipping sauce in northern China.

蒜泥 suànní Garlic puree: Chilis aren't the only way to get your kicks.

葱花 cōnghuā Scallion chops: A flavorful addition that can light up the sauce as a final touch.

香菜 xiāngcài Cilantro: To add or not to add, this is the Chinese version of Shakespeare’s classic dilemma.  

辣椒油 làjiāo yóu Freshly made chili oil is always best.

剁椒 duò jiāo Chopped chilis: Usually marinated. The spicier, the merrier.

海鲜酱 hǎixiān jiàng Hoisin sauce: A classic dipping sauce for hot pot that contains seafood.

麻油 máyóu Sesame oil: The signature fragrance of this oil is quite appetizing and unlike the paste, it is more frequently used in southern China.

沙茶酱 shā chá jiàng Satay sauce: Great to pair with all kinds of meatballs, especially if you are enjoying lightly seasoned hot pot.

涮菜 Ingredients to be boiled

肥牛 féi niú、肥羊 féi yáng Beef and lamb slices containing obvious fat. These will taste juicier and more tender than pure lean meat after boiling.

牛眼肉 niú yǎn ròu Ribeye stripes

牛筋 niú jīn Beef tendon, a savory addition that can also enrich the broth.

牛舌 niú shé Beef tongue

上脑 shàng nǎo Chuck roll

瓜条 guā tiáo Bottom round

百叶 bǎiyè Tripe

鸭血 yā xuè、猪血 zhū xiě Duck blood, pork blood. It is usually served in the form of curd. Some places also have blood sausage or blood rice cake.

虾滑 xiā huá Mashed shrimps, usually contains egg white as well.

鱼丸 yú wán、牛肉丸 niúròu wán Fishball, beef ball. My personal favorite is the 潮汕牛肉丸 cháoshàn niúròu wán Chaoshan beef balls with the juice inside.

茼蒿 tónghāo Crown daisy. You may see this flower more often in a hot pot place than anywhere else.

白菜 báicài Chinese cabbage. The big one that old Beijingers store in winter, not your cute little bok choy.

土豆片 tǔdòu piàn Potato slices. When you put this in, it usually means you are about to call it a night.

魔芋 móyù Knojac, a pretty healthy ingredient that contains almost no calories. But hey, you're eating hot pot, so screw the calories.

莴笋 wōsǔn Lettuce

竹笋 zhúsǔn Bamboo. 春笋 chūnsǔn tender bamboo harvested in the spring are most commonly used for hot pot.

莲藕 lián'ǒu Lotus root

冻豆腐 dòng dòufu Frozen tofu, one of my favorites. The coagulated moisture creates holes in the tofu which allows it to absorb delicious broth.

粉条 fěntiáo Jelly noodle. Do not leave it in the pot for too long, otherwise, you will just get an extra starchy broth.

乌冬面 wū dōng miàn Udon noodle. When you slurp these up, it signals the true end of a hot pot meal.

Unfortunately, we can't cover everything that you may put in your hot pot, but that's the charm of it, isn't it? Unlimited possibility and unlimited fun.

Read: Bubbling Over: Exploring Beijing's Many Hot Pot Options

Images: 头条百科, Dealmoon, 谭鸭血, Meishij, Esty, Ejm