Meat / Meat Balls
Beef 牛肉/ Chicken
Pork豬肉 / Lamb 羊肉
Dumplings / Sauces
Vegetables / Tofu
Noodles / Rice
Rice Vermicelli / 米粉
the biggest selection of Hot Pot Ingredients such as Meat, Vegetables,
Sauces and Noodles (Udon and Soba) for your choices.......
Japanese Hot Pot
literally nabe: cooking pot + mono: things or kinds) often
simply called Nabe, refers to a class of
known as one pot dishes. Traditionally the pots are made of clay (donabe)
which can keep warm for a while after taken off from the fire, or
cast thick iron
which evenly distributes heat. The pots are usually placed in the center
of dining tables and shared by multiple persons.
Most nabemono are stews and
served during the cool and cold seasons. In modern times, nabemono are
kept hot at the dining
The dish is frequently cooked at the table, and diners can choose the
ingredients they want from the pot. When the ingredients are cooked, each
person picks it up to eat with some sauce. Further ingredients are
successively added to the pot.
Eating together from a shared pot is considered as
an important feature of nabemono, making close relationships. There are
generally two types of nabemono: flavored lightly with
and eaten with dipping sauce in order to enjoy the taste of the
ingredients themselves; and deeply flavored typically with
and/or sweet soy and eaten without further flavoring.
Chinese Hotpot owes its beginning to the Mongols of northern China,
more than 400 years ago. These nomadic peoples did not bequeath a
great culinary heritage to Chinese cuisine, but the Mongolian hot-pot
is a most important legacy. By the eighteenth century it had become a
winter favorite in the Qing dynasty court and still remains and
flourishes in all China's regions today.
It began as a simple way of cooking meats and vegetables. The thinly
sliced meat is dropped with some leafy vegetables into a bubbling soup
contained in a specially designed pot. It is placed in the middle of
the table for cooking and serving. After a minute or two, the food is
cooked and is lifted out and eaten with a variety of dipping sauces.
When all the meat and vegetables are finished, cellophane noodles are
added to the broth, resulting in a wonderful fragrant and flavorsome
Platter after platter of beautifully arranged raw ingredients are
brought, all cut to a size that allows them to cook easily and quickly
in the broth. Foods to consider are:
- Tissue-thin slices of tasty
beef, chicken, or pork
- Shrimp, scallops, mussels
- Whole Dungeness crab
- Firm fish such as Cod,
- Fish, shrimp, or beef balls
- Dry rice noodles
- Several kinds of fresh
- Tender sweet pea vines
- Spinach, cabbage, Lettuce
- Chinese watercress
- Fresh cilantro
Chongqing Hot Pot, which is famous for its
"spicy, hot, delicious and crunchy" taste as well as a harmonious and
warm atmosphere, originated from a centrally administered municipality
by the Yangtze River in the early 20th century. Preparations for
Pot are meticulous, involving a wide variety of ingredients. Now hot
pots are in vogue all over the Chongqing.
Korean Hot Pot
Shin Sul Ro, in Korean is a wonderful
version of a Hot Pot or Steamboat
as some nations would refer to it. Hot Pots are a great community way
of dining common in Asia and now getting more popular with other
makes the Hot Pot a favourite is it’s on-table-top method of cooking.
Unlike the Chinese version, the Korean style has all the items already
loaded into hot broth before it is placed on the gas stove at your
table. I am not sure if the same is done in Korea or Korean homes.
always like to have the ingredients separate, then the dinners would
cook it themselves as it involves more activity and is real fun.
However, it wouldn’t look as good as this!