Wednesday, October 8, 2008

Hot Pot in China

Living in Singapore means that you can enjoy summer all the year. But sometimes I miss winter in North China. For I love snow and hot pot, both of which appear in winter.

HAVING a hotpot meal may be the simplest way to warm the body in cool winters. That’s the easiest way to explain its popularity.
But the explanation may not sit well with hotpot lovers, as the answer simply ignores the most basic yet most important factor that makes the dish a seasonal favorite: the taste.
After years of development, dozens of varieties of hotpot have evolved from the original pure-water hotpot. Now, there is seafood, mushroom, fish and even a chocolate hotpot. Hotpot tastes are therefore quite diversified, but the most popular still top the list.

Lamb hotpot
The original lamb hotpot that has come down from northern China usually uses pure water as the broth, with only onions and dried shrimp as the basic ingredients.
The cooking method, similar to Cantonese cooking, is believed to be the best way to preserve the freshness and taste of lamb.

Chaozhou-style hotpot
The favorite hotpot for Cantonese people might be the Chaozhou-style hotpot. Two features of this hotpot are the pure beef broth and meatballs made of fresh beef.

Korean-style hotpot
Speaking of stimulation, a Korean-style hotpot that is gaining wider popularity is worth trying. Popular Korean hotpots are the kimchi hotpot and the pickled vegetables hotpot. Sour in taste, these hotpots can readily stimulate your appetite with dazzling ingredients and fresh taste.

Sichuan-style hotpot
A popular hotpot that should not be overlooked is the Sichuan-style hotpot.
The essence of Sichuan hotpot lies in the broth, which contains oil, wine, sugar, spice and Chinese prickly ash. It may not be a good idea to drink the broth of a Sichuan hotpot, but the numbing spicy food with a unique fragrance makes it one of a kind.

No comments: