In Beijing, the most popular hot pot is none other than Shua Yang Rou (刷羊肉), i.e., dipping slices of lamb into the hot pot. Typically, everyone gets his/her own small pot and tada, all you have to do is cook whatever you order. These are specialty stores which serve mostly lamb related items, like offals, etc... beef may be ordered as well but not the popular choice. However, you can still visit if you're vegetarian as there are lots of choices to choose from.
After the hot pot, you may also order skewered lamb (like those from Xinjiang) on the side. Yummy!
There is a very good hot pot restaurant near to the Forbidden City. If anyone needs the location, please email me. I was also told by a cab driver in Beijing that the city of Yangfan (enroute to the Great Wall) is famous for such hot pot. We did go and yes, it was excellent. However, that's a bit of travel as far as I'm concerned. But, if you're on the way, you must try!
Hot Pot is very popular in Beijing and Chongqing due to their cold weather. Outside China, it's extremely popular in South Korea too!
During the first week of the Chinese New Year, it was extremely cold and the perfect time to have hot pot for dinners. Many familes who were not feasting in restaurants chose to feast at home with hot pot instead. Hot pot doesn't involve much cooking or preparation (by a single person) but instead needs everyone's effort and cooperation. It's a fun way of having a family dinner and hence has proven to be highly popular with the Chinese families, especially during the winter. … more
Hot pot, less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
Some have claimed that the Asian hot pot tradition had its origins in the region of Mongolia, even before the rise of the Mongols, although there is little historical evidence to support this, including the fact that hot pot is not a part of Mongolian cuisine but rather Chinese cuisine. Another more likely claim of origin is from near the Sichuan province of China, more specifically - the Ba region surrounding the municipality of Chongqing. In any event, the practice of hot pot spread to other parts of Asia through Chinese influence.
The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot. The Chinese hot pot boasts a history of more than 1000 years. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today. Due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much ...