Hot pot
Hot pot
Hot pot (pronunciation: /hɒt pɒt/), also known as steamboat, is a cooking method that originates from China. It involves a simmering pot of soup stock at the dining table, and ingredients are cooked by the diners at the table.
Etymology
The term "hot pot" is a direct translation from the Chinese term "huǒguō" (火锅), with "huǒ" (火) meaning "fire" and "guō" (锅) meaning "pot". The term "steamboat" is used in English-speaking regions of East and Southeast Asia, including Malaysia, Singapore, and Philippines.
Variations
There are many regional variations of hot pot throughout China, including Sichuan hot pot, Beijing hot pot, and Cantonese hot pot. Each variation has its own unique soup base and selection of ingredients.
Ingredients
Common ingredients used in hot pot include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is often eaten with a dipping sauce.
Related Terms
- Broth: The liquid base of hot pot, which can be flavored with a variety of ingredients.
- Dipping sauce: A sauce in which cooked hot pot ingredients are dipped before eating.
- Shabu-shabu: A Japanese style of hot pot.
- Sukiyaki: Another Japanese style of hot pot, which is sweeter and more savory than shabu-shabu.
External links
- Medical encyclopedia article on Hot pot
- Wikipedia's article - Hot pot
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski