Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：
Chinese Name：打邊爐
Other Names：Hot-pot Platter
Product Description：Hot pot, also known as Dazhen stove in Cantonese and commonly written as Dabian stove, is a cooking method that uses water or soup to cook food in a heat-conducting pot. Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
Typical hot pot ingredients include: tripe, beef/mutton, seafood, doll noodles, meat slices, tofu, mushrooms, meatballs, winter noodles, vegetables, etc. Put them into the boiled soup base and scald them before eating. Some ways of eating it include dipping it in seasonings.
Commonly used soup bases include chicken soup, seafood soup and satay soup. Some restaurants even use Cantonese Laohuo soup. Eating the two soups together is called Yuanyang Hot Pot. The food is boiled and then dipped in soy sauce. Among them, Hong Kong-style hot pot has a special pot base with many ingredients. Beef, grass carp fillets, eel fillets, geoducks, oysters, fish sliders, shrimp sliders, salmon, foie gras, various meatballs, sausages, various bean products, various vegetables and fungi, dumplings and pasta, etc. Popular ingredients.
日本語でいうところの火鍋は明確な定義が無く、火鍋の中の「赤い麻辣火鍋」のみを指す場合もあり、「中華風の味付けの鍋料理」を指す場合もある。本稿の火鍋は日本語での習慣を合わせて、主に中国発祥の火鍋を中心に解説する。
Variety：type
「鴛鴦火鍋」という中華風火鍋の代表格。辛い四川風スープと濃厚な豚骨スープは鍋を2つに仕切り、道教の陰陽文様を表す。
Yuanyang hot pot
Spicy hot pot: both "numbing" and "spicy", originating from Chongqing, China.
Satay soup base: Put satay sauce into the soup base, common in Hong Kong.
Yuanyang Hot Pot: Mainly designed for people who don't like spicy food or those who like spicy food. There is an iron (partition) in the middle of the pot to separate the satay soup base and the clear soup base.
"Shabu-boiled mutton": a specialty of Beijing. Put mutton (later added with fattened beef), vegetables, tofu... into boiling water, simmer it, and eat it with some sauce. Since the mutton is thin, you can eat it just by dragging it with water.
Pickled cabbage and white meat pot: The main ingredients are pickled cabbage and pork belly, popular in Northeast China.
Clear soup base: Just use water. Once the food is cooked and seasoned, it can be eaten. In fact, when making soup, the essence of the food that has been blown away is absorbed very quickly, turning it into a pot that combines the masterpieces of various people, and I don’t know what it tastes like.
Drunken Chicken Hot Pot: Use half to one chicken together with Huadiao wine, wolfberry and some medicinal materials to make the soup base. It is popular in Hong Kong and Guangdong.
Korean hot pot: Korean kimchi is used as the soup base.
Japanese hot pot: Use soybean (miso) as the soup base.
Cheese Fondue: Originated from Switzerland and widely popular in Hong Kong.
日本語でいうところの火鍋は明確な定義が無く、火鍋の中の「赤い麻辣火鍋」のみを指す場合もあり、「中華風の味付けの鍋料理」を指す場合もある。本稿の火鍋は日本語での習慣を合わせて、主に中国発祥の火鍋を中心に解説する。
Supply Season：Supply throughout the year
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：The cooking method is to use a large pot of boiling water or soup base. The person who eats it will put various chopped meats, vegetables, whole seafood or ready-made or processed meatballs and other foods into the sun and cook them. After the food is cooked, just order the seasonings and enjoy.
Typical hot pot ingredients include: tripe, beef/mutton, seafood, doll noodles, meat slices, tofu, mushrooms, meatballs, winter noodles, vegetables, etc. Put them into the boiled soup base and scald them before eating. Some ways of eating it include dipping it in seasonings.
Notes：On December 27, 2006, CCTV News reported that some hot pot restaurants use the shells or powder of poppy plants, the raw material for making opium, to season the hot pots. Long-term consumption may cause symptoms similar to opium addiction.
Dish：
Guangdong
Commonly used soup bases include chicken soup, seafood soup and satay soup. Some restaurants even use Cantonese Laohuo soup. Eating the two soups together is called Yuanyang Hot Pot. The food is boiled and then dipped in soy sauce. Among them, Hong Kong-style hot pot has a special pot base with many ingredients. Beef, grass carp fillets, eel fillets, geoducks, oysters, fish sliders, shrimp sliders, salmon, foie gras, various meatballs, sausages, various bean products, various vegetables and fungi, dumplings and pasta, etc. Popular ingredients.
Drunken Chicken Hot Pot
Half to one raw chicken is used as the bottom of the pot together with Huadiao wine and Chinese medicinal materials such as dangshen, angelica, astragalus, and wolfberry. It is popular in Hong Kong and Guangdong.
Congee base hot pot
Hot pot soup base is made of porridge made from rice. It originated in Shunde, Guangdong Province. White porridge is generally used as the soup base, but some restaurants also use flavored porridge as the soup base. Generally, various materials are used for porridge pots. The porridge hot pot provided by Hong Kong restaurants will only serve ingredients such as fresh beef, fresh chicken and offal, but not fatty beef, seafood, etc.
Pork bone pot
Popular in Macau, it was actually originally created in Shunde, Guangdong and then introduced to Macau and other places. After spreading to Shenzhen and Hong Kong, there were different changes. Shenzhen's pork bone stew has developed into a soup-type side dish, mainly eating pork bone edges and sucking the bone marrow; Hong Kong's pork bone stew is closer to Japanese-style pork bone soup, and the pork bones are cooked into a milky white hot pot soup. end. Pork bone pot is made by boiling large pork bones with other ingredients and seasoning with white pepper and coarse salt to form a milky white hot pot bottom.
Chongqing Chicken Pot
It is a variation of Chongqing chicken pot. The cooked spicy chicken is served in a clay pot, and then the pork bone soup base is added to the pot after eating. The ingredients include beef, meatballs, dumplings, etc.
In Chongqing hot pot, ingredients are simmered in bright red chili oil. The most famous spicy hotpot in China.
Fish Head Hot Pot
Originated from the fish head in a casserole, the pre-fried silver carp or grass carp head is added to the soup stock and ingredients to cook it into the bottom of the pot.
Chaoshan Beef Hot Pot
The eating method is similar to Beijing hotpot mutton. A clear soup made from beef bones, galangal and other ingredients is used as the soup base. Fresh beef is cut into thin slices and blanched for different times depending on the part of the beef. Shacha sauce is usually used as a dipping sauce.
Yunnan mushroom hotpot
Also known as wild mushroom hot pot, various edible mushrooms are boiled into the bottom of the pot or blanched before eating.
Taiwanese Spicy Hot Pot
The spicy pot base is prepared by adding large bone broth with chili, Sichuan peppercorns, fermented glutinous rice and many spices, and then adding duck blood, fatty intestines and tofu. It has a rich flavor, rich oil, numbing and spicy, and is very suitable for winter consumption. To get rid of wind and cold.
Japanese shabu shabu
Use kombu dashi as the soup base, and blanch various meats and vegetables according to personal preference.
Sukiyaki
Soy sauce, sugar and mirin are boiled into a soup, then beef and vegetables are cooked, and then served with a dipping sauce made of raw eggs, soy sauce and sugar. Different from ordinary hot pot, the soup is very little and salty. It is purely used to stew the food to add flavor, so it is not drinkable.
Kanto cooking
Ingredients such as eggs, radish, konjac, bamboo shoots, and processed seafood are simmered in a broth made from kombu or bonito.
Taiwanese Shaojiu Chicken
The ingredients are chicken, rice wine, angelica, wolfberry, astragalus, Ligusticum chuanxiong, licorice, ginger and rock sugar. It can replenish blood, activate blood circulation, circulate qi, strengthen the stomach, enhance body resistance, promote metabolism, digestion and absorption, and blood circulation. It is a common medicinal diet for promoting blood circulation and warming the body, relaxing muscles and bones, and warming and tonifying deficiency and cold in cold winter. However, Taiwanese families usually cook it in the kitchen first and then serve it to the table. Strictly speaking, it is not a hot pot that is cooked and eaten at the same time.
Sichuan, Chongqing
Sichuan and Chongqing Spicy Hot Pot
Spicy hot pot is currently the most popular type of hot pot in China. The main dishes of Sichuan and Chongqing spicy hot pot are very different from those of northern hot pot. They mainly include tripe, yellow throat, duck intestines, chicken offal, pig brain, pork loin, beef, mutton, eel, etc. The seasoning of Sichuan and Chongqing hot pot is a mixture of sesame oil, minced garlic, spices and oyster sauce, which is called "oil dish". If it is mixed without adding oil, it is called "dry dish". It is said that rinsing the vegetables in it before eating can It has the effect of reducing fire. Sichuan-Chongqing hot pot is famous for its spicy and delicious flavor. It uses beef bones and pork bones as the main ingredients for soup. The chili pepper uses Guizhou Chaotian pepper, which is spicier than Sichuan pepper and has a sauce flavor.
Beijing hotpot mutton
According to legend, it was invented by the Mongolian army, so it is also called "Mongolian hot pot". The way to eat it is to cook mutton, vegetables, tofu and other ingredients in clear soup, then dip them in sesame sauce and other condiments. Since the mutton slices are easy to cook when heated, rinse them in boiling water for a short time.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Hot-pot Platter
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![🥘 [Seasonal Limited Economical Choice] 4 ppl Hot-Pot Platter / Ideal Hot Pot / Hong Kong / Per 1 Set 4.5Kg](https://shoplineimg.com/5f327a399420db0014fe8377/65759e22fe25240017b6ee7a/540x.png?)
![🥘 [Seasonal Limited Economical Choice] 4 ppl Hot-Pot Platter / Ideal Hot Pot / Hong Kong / Per 1 Set 4.5Kg](https://shoplineimg.com/5f327a399420db0014fe8377/65759e75fe2524001db6eebc/3860x.png?)
