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An example of Chongqing-style hotpot.

Photo via Wikimedia Commons

History and styles of hotpot

By Samuel Cheng

Published 2:33 PST, Fri February 17, 2023

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As cold weather continues in Richmond, friends and family can get together for a nice hotpot meal.

The history of hotpot, or “fire pot” when translated literally, can be traced back to the 13th century in ancient China, where Mongol warriors, soldiers, and horsemen roamed fields and meadows. It was speculated that the tradition was started by the Mongol warriors, who would often camp outside around a pot on a fire.

Like a modern-day campfire, the pot and fire allowed the Mongols to enjoy hot food while staying warm during the cold winter months. It was rumoured that the warriors used their helmets as pots, since they did not carry many cooking utensils with them.

Meats, often horse and mutton, were the main ingredients cooked in the pot. This tradition quickly spread across China, and different regions of the country have devised and popularized their own variations. Despite some regional differences, the procedure of adding raw ingredients to a pot of boiling liquid remains the same.

Many ingredients such as meat, seafood, vegetables, mushrooms, and tofu can be cooked within the pot. Some restaurants have come up with exotic flavours like bubble tea hotpot, milk hotpot, and congee hotpot.

The broth is not the only creative element; some consider the dipping sauces to be the heart and soul of the cuisine. Condiments such as satay sauce, soy sauce, sesame oil, chili oil, garlic, cilantro, and even peanut butter can be mixed to create unique sauce blends.

Chongqing, often referred to as the “capital of hotpot,” has over 50,000 hotpot locations. Spicy, mouth-numbing broth is the signature feature of Chongqing-style hotpot. The numbness comes from the addition of Sichuan peppercorn, and premium butter is used to achieve the rich flavour.

One of the most popular ingredients for hotpot is beef tripe, also known as cow stomach, which is sliced into strips. With hotpot being so prominent in Chongqing, it is no longer just a food, but a lifestyle. Liuyishou Hotpot (150–4731 Garden City Rd.) is an example of Chongqing-style hotpot.

Sichuan, or Szechuan, is the third largest province in China. Much like Chongqing-style hotpot, Sichuan hotpot offers hot and spicy flavour, but without the numbing sensation. The base ingredients of the broth can be customized, and sesame oil is commonly used with Sichuan hotpot. Golden Sichuan Hotpot (1705–4700 McClelland Rd.) is an example of Sichuan-style hotpot.

Beijing-style hotpot is the opposite of Chongqing or Sichuan hotpot. A copper Mongolian pot is used instead of a metal or aluminum pot. It aims to bring out the natural flavours of its ingredients by boiling them in water or lightly flavoured broth with scallions, goji berries, and ginger. Beijing-style hotpot is much less oily in comparison to the southern-style hotpots.

Lamb is the most popular ingredient, as the tenderness of the meat is highlighted. Sesame-based sauces and peanut butter sauce are household favourites. Beijing Hot Pot Restaurant (60–8251 Westminster Hwy.) offers this style of hotpot.

Yunnan-style hotpot uses mint as a key ingredient in its broth, bringing out a distinctive flavour influenced by Southeast Asia. The broth focuses on bringing out the best of vegetables, mushrooms, and even flowers; meat is not a common ingredient. Mushrooms are the star of the dish because of the geographical location of the Yunnan province.

Japan also has its own style of hotpot called Shabu Shabu. The name is derived from the sizzling sound of the meat when it is cooking in hot broth. Unlike Chinese-style hotpot where all the ingredients are added simultaneously, in Japanese-style hotpot the ingredients are cooked one by one.

The biggest difference that sets Shabu Shabu apart is its broth, which is made with soy sauce, mirin, sugar, and water or sake. Slices of meat are so thin that they can be fully cooked within seconds. Some people enjoy dipping ingredients in egg wash before cooking.

Ponzu sauce, sesame sauce, and soy sauce are combined to make the dipping sauce for Shabu Shabu hotpot. Gokudo Shabu Shabu Hot Pot (2133–3779 Sexsmith Rd.) offers this style of dish.

Hotpot can be prepared at home in a few easy steps. First, wash and prepare the ingredients. Vegetables should be pre-cut into chunks for ease of cooking and meat products should be sliced. Bring the broth to a boil before adding ingredients. After the broth is boiled, start cooking the ingredients that take the longest to cook, such as corn, radish, and daikon. People should avoid double-dipping, as the pot is shared between everyone at the table.