Hot Pot

Hot Pot on populaarne söömisviis, kus koostisosad – liha, mereannid, köögiviljad, tofu jms – keedetakse kuumas puljongis otse lauas. Erinevalt tavalistest Hiina roogadest keedab igaüks ise oma toidu ja kontrollib küpsetamise aega.

Sichuani ja Chongqingi hot potis kasutatakse klassikalist õlikastet seesamiõli, küüslaugu, rohelise sibula ja koriandriga, mis tasakaalustab vürtsikust ja lisab maitset.

Põhja-Hiinas kasutatakse sageli seesamipastast kastet (majiang), segades selle sojakastme, seesamiõli, küüslaugu ja suhkruga. Lisada võib koriandrit või rohelist sibulat.

火锅

Hot Pot is a popular dining style where ingredients, such as meat, seafood, vegetables, and tofu, are cooked directly at the table in a pot of hot broth. Unlike typical Chinese dishes, diners cook their own food and control the cooking time.

In Sichuan and Chongqing, a classic oil-based dipping sauce made with sesame oil, garlic, green onions, and coriander balances the spiciness and adds flavor.

In northern China, sesame paste (majiang) is commonly used as a dipping sauce, mixed with soy sauce, sesame oil, and garlic, with optional additions like coriander or green onions.