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Hotpot, one of the representatives of Chinese food culture, has been widely loved by the people since ancient times. Every winter, hot pot becomes a favorite, not only because of its deliciousness but also because of its warmth.
In China, hot pot is one of the most representative cuisines. Not only is the taste rich, but the warming effect is also good. Today we recommend the ranking of the best hot pot in the country.
The hotpot has a long history of over 1,000 years in China. It used to be favored only in winter, but recently hotpot has been appearing on tables all year round.
Besides the delicious flavor, there are two other important reasons for Chinese liking hotpot: the first one is that it is a great way to socialize. People gather around the pot, chatting, eating, drinking, and having fun.
The other is that hotpot is a "healthy meal". Boiling is better than frying, and bone nutrients are released into the broth. Eating hotpots can warm the body and improve circulation in winter, and increase perspiration to help cool the body in summer. Some seasonings used in hotpots can help alleviate some minor illnesses like colds, blocked sinuses, and headaches.
Hot pot across China has also evolved a variety of strange characteristics according to local conditions, and let's take an inventory of the most famous hot pot rankings in China.
I believe that most people will not be surprised, because whether it is the taste or the choice of ingredients, Guangdong's clear soup lamb hot pot is impeccable. Light and delicious lamb, mushrooms, cauliflower, white radish, and other vegetables, these gourmet elements are combined to not only satisfy the appetite but also nourish the body.
This hot pot has a rich texture, and the method of blanching the noodles quickly not only makes the meat and vegetables look their best but also allows the spicy taste to be fully imprinted on the tongue. As one of the birthplaces of hot pot in China, Chongqing is a leader.
Sichuan's Mandarin Duck Hotpot is different from other regions, and the coexistence of two soups in a hot pot wins the love of foodies. The soup base is divided into two types, spicy and clear soup, and is presented in the shape of a mandarin duck. In the beginning, the spicy taste brings irritation to the whole person, and later it is refreshing and intertwined with a delicious aftertaste.
For those who like shabu lamb mutton and beef, this hot pot is a must-try new gastronomic experience. The finest lamb and beef are selected, stir-fried with ginger and garlic, and other marinades, and then transferred to a copper pot to continue shabu, the taste is more delicate.
This hot pot uses chicken with a tender texture and nourishes the yin and kidneys, and every time it is served on the table, it must give people a feeling of literary and artistic atmosphere. Especially in summer, eating a bite of cool food is even more inspiring.
This hot pot features a beef bone broth base and a soup stewed with cordyceps flowers, corn, carrots, etc. Brush the beef and dip it in various sauces, making people love it bite after bite.
Beef offal is an indispensable element in Cantonese hot pot, which is not only delicious in taste but also rich in a variety of nutrients. With this soup base, it's definitely a treat.
Sichuan Hakka fish head hot pot uses silver carp head with walnut oil sauce flavor, which is very spicy and the price is very close to the people.
As a favorite delicacy of Northeasterners, sauerkraut hot pot is characterized by its strong sour taste and enthusiastic heavy taste. The hot pot base uses a variety of Chinese herbs such as green onions, ginger, garlic, and goji berries, and the dishes are mouthwatering.
Guizhou hot pot is mostly characterized by sour and spicy, with a sour and spicy taste paired with the fish in the pot, plus tofu skin, squeezed vegetables, and other ingredients, which is very appetizing and delicious. In addition, the soup base of Guizhou sour soup fish hot pot is also one of its characteristics, spicy and sour, unique and refreshing taste, making people an endless aftertaste.
Typical hot pot ingredients include a variety of meat, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are boiled in boiling water or the bottom of a special stock pot and eaten. Some ways to eat it are also dipped in seasonings. In 1947, Li Jieren published an article in the "Terroir Magazine" entitled "Rambling on the Clothing, Food, Housing and Travel of Chinese", which mentioned that hot pot originated in Chongqing.
| English | Chinese | Pronunciation | Characters |
|---|---|---|---|
| Cow Stomach | máo dù | Maoww doo | 毛肚 |
| Cow Stomach | niú bǎi yè | Nyoh beye yeah | 牛百叶 |
| Frozen Rolled Beef | niúròu juàn | Nyoh-roh jwen | 牛肉卷 |
| Frozen Rolled Mutton | yángròu juàn | Yang-roh jwen | 羊肉卷 |
| Pork Tenderloin | lǐjí ròu | Lee-jee roh | 里脊肉 |
| Pig’s Kidney | zhū yāo | Joo yaoww | 猪腰 |
| Pig’s Brain | zhū nǎo | Joo naoww | 猪脑 |
| Sausage | xiāngcháng | Sshyang-chung | 香肠 |
| Luncheon Meat | wǔcān ròu | Woo-tsan roh | 午餐肉 |
| Chicken Wing | jīchì | Jee-chrr | 鸡翅 |
| Chicken Feet | jī zhuǎ | Jee-jwaa | 鸡爪 |
| Frozen Duck Intestine | yā cháng | Yaa chung | 鸭肠 |
| Duck Tongue | yā shé | Yaa sher | 鸭舌 |
| Boneless Fish Slices | yú piàn | Yoo pyen | 鱼片 |
| Fish Balls | yú wán | Yoo-wann | 鱼丸 |
| Crab Sticks | xiè liǔ | Sshyeah-lyoh | 蟹柳 |
| Shrimp Meatballs | xiā wán | Sshyaa-wann | 虾丸 |
| Squid | yóuyú | Yoh-yoo | 鱿鱼 |
| Quail Eggs | ānchún dàn | An-chwnn dan | 鹌鹑蛋 |
| English | Chinese | Pronunciation | Characters |
|---|---|---|---|
| Bean Curd Skin | dòufu pí | Doh-foo pee | 豆腐皮 |
| Instant Noodles | fāngbiànmiàn | Fung-byen-myen | 方便面 |
| Edible Tree Fungus | mù'ěr | Moo-er | 木耳 |
| Shitake Mushrooms | Xxiānggū | Sshyang-goo | 香菇 |
| Needle Mushrooms | jīnzhēngū | Jin-jnn-goo | 金针菇 |
| Kelp | hǎidài | Heye-deye | 海带 |
| Vegetables | shūcài | Shoo-tseye | 蔬菜 |
| Lotus Root Slices | Ǒu piàn | Oh pyen | 藕片 |
| Oriental Giant Radish Slices | báiluóbo piàn | Beye-lwor-bor pyen | 白萝卜片 |
| Coriander | xiāngcài | Sshyang-tseye | 香菜 |
| Bamboo Shoot | zhúsǔn | Joo-swnn | 竹笋 |
There are numerous hotpot restaurants in China. The following restaurants are the most famous brands in China, serving the most authentic flavors of their own hotpot type.
They have lots of branches in most big cities of China (including Beijing, Shanghai, Xi'an, Chengdu, Guangzhou, and Zhengzhou) and can be found easily. They are Haidi Lao, Huangcheng Laoma, Tan's Fish Head, and Little Sheep.
Chinese name: 海底捞火锅 Hǎidǐ Lāo Huǒguō /heye-dee laoww hwor-gwor 'Sea-bottom Fishing Hotpot'
Hai Di Lao is a chain of hotpot restaurants founded in Sichuan Province in 1994, specializing in Sichuan hotpot.
Haidi Lao Hotpot in Beijing (Wangfujing Branch) Address: Floor 8, Letian Yintai Shopping Mall, 88 Wangfujing Shopping Street, Dongcheng District (东城区王府井大街88号乐天银泰百货8楼)
Haodi Lao in Shanghai (Zhangyang Road Branch)
Address: Floor 6, Bainaohui, 588 Zhangyang Road, Pudong New District (浦东新区张杨路588号百脑汇6楼)
Chinese name: 皇城老妈 Huángchéng Lǎomā /hwung-chnng laoww-maa. 'Imperial City Mom'
Huangcheng Laoma Restaurant, one of the most famous traditional hotpot brands in China, is regarded as a worthy representative of Sichuan culture and cuisine.
Address: 20 Qintai Road, Qingyang District, Chengdu. 成都青羊区琴台路20号
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