HOT POT
Hot pot 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, raw foods are placed into the pot and are cooked at the table. Typical hot pot food include thinly sliced meat, vegetables and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during dinner time.
Different kinds of hot pots can be found in Beijing - typically, more modern eateries offer the sectioned bowl with differently favored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the hot pot which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
One of the most famous hotpot is called Chongqing ma la (numb and spicy) hotpot which is added with traditional SiChuan pepper. A Chongqing hotpot is markedly different from the type eaten in other parts of China. It has a unique soup base and the sauce condiments for the cooked food.Chongqing hotpot is very spicy which is a unique characteristics and different to the Northern style hotpot in China.
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