What is the Chinese Hot Pot?

Chinese cuisine is one of the richest in the world because of its ancient culinary tradition.

The Hot Pot or hot pot is a tradition in China since the late 19th century. There are different theories about the origin of this dish but the most important thing is that it has managed to become a dish known worldwide.

There are two types of Hot Pot, the traditional and best known in each place and the Imperial Hot Pot that we prepare for you at Yumem in Oriental Food Blog.

It is a meal that gathers all the diners around a central pot in which each one immerses different foods in a broth that are cooked and consumed at the moment.

The Yumem in Oriental Food Blog Imperial Hot Pot

At Yumem in Oriental Food Blog, we have wanted to transfer the essence of this famous dish to the city of Madrid, with a very personal touch, to begin the celebration of the Chinese New Year, the year of the golden ox.

We present the Hot Pot in an impressive imperial pot, decorated with great care, containing a broth of oxtail, ginseng, lemon Grass, and beef loin, in commemoration of the Chinese New Year that is celebrated on these dates. This type of pot is prepared to keep the broth hot for the duration of the food. You can even modify the temperature if necessary.

This pot is accompanied by dishes with different natural ingredients that the diner will choose and introduce into the cooking broth and eat at the moment.

The options are very varied, thus being able to taste different flavors and textures. We will find typical seasonal vegetables in Chinese cuisines, such as fresh pak choi, yellow Chinese cabbage, fennel sticks, spinach, winter turnip, Chinese chives, and bean sprouts. You will also have a special selection of mushrooms, among which shitake and enoki stand out. You will also enjoy tofu in two textures, on the one hand, in fried sheets and, on the other, in a crunchy batter. You can choose between cooking the shrimp dumplings with ginger or the smoked loin head. Finally, you will find lotus dough rolls filled with vegetables or sweet potato noodles and fresh rice pasta.

In the case of meats, they are presented in very thin slices so that their cooking time does not exceed 10-15 seconds.

This variety of products is what allows you to taste many ingredients of traditional Chinese cuisine. 

Imperial pots for the Hot Pot

These pots are extremely special as they are decorated with cloisonne, an ancient and extremely delicate technique for decorating metal objects.

Cloisonne has a history of more than 600 years and has its origin in the city of Beijing, with the Yuan Dynasty. His palace went up in flames and the Jinluan hall, where all the treasures were located, was reduced to ashes, except for a bright and colorful aquarium that was the predecessor of the cloisonne. Since then and with the skill of numerous artisans Beijing has managed to become the largest producer of this material.

To carry out this technique, thin metal wires are welded to the surface of the object to be decorated in order to obtain a pattern. These patterns are visible and have been created with the aim of obtaining numerous compartments. This is then filled with various colors of enamel, which are baked, browned, and polished.

In ancient times, carrying out this type of decoration was slow and very expensive. Today the processes are much faster.

What is a Hot Pot?

Hot Pot, one of the oldest dishes in Chinese gastronomy, is characterized by having a broth in which different ingredients are introduced. The possibilities that this dish gives us are enormous but there are a number of common products.

Ingredients such as chicken or beef bones, ginger, onion, and herbs used in Chinese medicine for their numerous properties are used to obtain a rich and tasty broth. The original recipe usually has a large number of hot spices that make it the best dish to consume in winter.

Veal and lamb are the most common meats to cook the broth, although in our case we opted for Rabo de Toro which, in addition to being very tasty meat, achieves a thick and dark broth full of flavor. The pieces of meat that accompany it are usually the same and are presented in very thin slices so that their cooking is easy. They are accompanied by any type of vegetable that is common in Chinese cuisines such as bean sprouts, some fish such as prawns, mushrooms, and noodles.