Nothing can be more desirable and pleasant than sitting down with family and friends to a hot pot. Eating hot pot has become more than a mere culinary experience for Chinese. it has become a way of life. The way we say eating hot pot may sometimes be a little misleading. Actually a hot pot is not a kind of food, charcoal stove with a central chimney and an outer riny filled with hot water for boiling the food, now an electric stove will also do! Originating among my country’s northern nomadic tribes, the Mongolian version of the steaming feast has been called the father of all hot pots in china. Hot pot boasts a history of more than 1000 years and built its popularity during the Tang dynasty. In mid 17th century with mutton hot pot becoming a winter favorite of the supreme Qing rulers and the Qing royal family. According to historical records, the court kitchen in the Qing dynasty once prepared 1550 hot pot in one sitting for a new year’s banquet.

Mongolian style: the main ingredient of the modern Mandarin version of Mongolian style hot pot is prime mutton taken from tiny sheep raised in Inner Mongolia. Chefs cut the iced mutton into paper thin slices and prepare a source containing ingredients like sesame butter, soy sauce, chili oil, chopped chives, glutinous rice wine, shrimp sauce, vinegar and Chinese parsley. The traditional hot pot meal is not considered complete without bean curd, sesame pancakes and Chinese cabbages.
Sichuan style: like the rest of that humid and populous province’s cuisine, tastes very spicy and hot. The broth is flavored with chili peppers and other pungent herbs and spices, the main ingredients include hot pepper, Chinese prickly ash, thick broad bean sauce, ginger grain, beef fat, crystal sugar and wine. Chicken breast, beef tripe, goose intestines, spring onion, soy bean sprouts, mushrooms eel, duck and sea cucumber form the meat content of the dish.

Sichuan style: like the rest of that humid and populous province’s cuisine, tastes very spicy and hot. The broth is flavored with chili peppers and other pungent herbs and spices, the main ingredients include hot pepper, Chinese prickly ash, thick broad bean sauce, ginger grain, beef fat, crystal sugar and wine. Chicken breast, beef tripe, goose intestines, spring onion, soy bean sprouts, mushrooms eel, duck and sea cucumber form the meat content of the dish.

Cook only take 15 seconds. This way of cooking helps preserve the taste of the food and the vitamins. And for those who like to cool their palate after the chili shock, many Sichuan restaurants now serve a hot pot that is divided into 2 sections one containing a spicy broth, the other a milder, white stock.
Cantonese style: the southern style is sweeter and features the seafood ingredients that have become popular in most Cantonese eateries. Fresh shrimps, scallops, crab meat, white eels and squid form the staples of this hot pot style. They are served with a sweetish white sauce.