Hot pot

Fire pot ( chinese火锅/火锅, Huǒguō Pinyin, Cantonese fo2 wo1, Nabemono jap, viet. Lau, in the English Steamboat or Hotpot ), also known as Chinese fondue or in German-speaking Switzerland, under the French name fondue chinoise, is a dish after type of Brühfondues, which in all of East Asia (China, Taiwan, Korea, Vietnam, Thailand and Japan) is common. In many areas of the fire pot, especially in winter is very popular.

Mongolia is often specified, although it is completely unknown in today's Mongolian cuisine and region of origin. The accompanying pot, but not the court itself is called in Switzerland also Mongols pot. Winzer fondue call it the Swiss, if at least half of wine and spices are used for the broth instead of just broth.

• 4.1 The Japanese Nabemono
• 4.2 Different Nabemono

Preparation and ingredients

An often specially shaped pot made of mostly metal, partly ceramic, similarly provided to the Fondue with boiling broth from different ingredients or partly even boiling water, in the middle of the dining table. While the hot pot is kept on cooking, ingredients are added to the pot and cooked at the table. As a heat source for the hot pot a tabletop or special base in the form of a chafing dish is most commonly used, which is operated with methylated spirit, gas or a special gel fuel, some with electricity.

Typical Garzutaten are as thin slices of meat, leafy vegetables, mushrooms, wontons, jiaozi, fish and seafood. The cooked in the hot pot ingredients are usually eaten with a sauce.

China

The Chinese huoguo

How texts show first evidence for the preparation of huoguo in Chinese culture are found in the time of the Northern and Southern Dynasties in the 5th century of our era, as surrounding nations this brought to China. In the early days they used a pot-bellied pot made ​​of copper with a large opening. According to another view comes from the huoguo a habit of Treidler the area of Chongqing, the mixed various leftover vegetables and hot ate, where actual intentions were saving and quick preparation. Later, as it was recognized that the method of preparation the inhabitants of the cool, damp Chongqing in winter heat applied, were added gradually added flavorings and spices to enhance the flavor of the dish.

About the true origin of huoguo is disputed. But the fact that the most famous type of huoguo (Sichuan Style of huoguo ) is most common in Sichuan is no doubt. Until the beginning of the 20th century, many Sichuan and Chongqing chefs from the areas emigrated and in China around, so the huoguo widespread in all the cities of the whole country. But there is also the view that had the huoguo various vegetable-growing areas and regions developed independently.

The original, existing in the first phase huoguo ( fire pot ) was an earthenware pot that was burning on black oak charcoal. Only after the huoguo had become a popular dish in China and was also offered for sale, a metal pot was used and cooked with LPG or on an electric stove. But the soup base of huoguo still has the characteristics which have given him the Chongqing and Sichuan cooks.

The technological process of its production and use, as well as its significance value are similar to those of food chains such as the American McDonald's and the like.

Regional variations

Today, a huoguo is the custom and unique product of each family. Various huoguo different kinds are popular, they are listed below in detail:

• Malaguo ( sharp huoguo ): This version tastes hot, as the name suggests: là辣stands for the taste of chili and má麻for the Szechuanpfeffers. Malaguo gets the sharp character of the fire pot Urrezepts and is popular in Sichuan and Chongqing. Mala huoguo originally had stomach as the main ingredient, but today will be added different main ingredients, only the hot flame and the recipe for the soup stock remained steady.
• Shuanyangrou ( " geschwenktes in water sheep meat " ): A typical winter dish in northern China. The soup is flavored with a little ginger and spring onions. Serve with sour pickled garlic is eaten.
• Yuanyangguo (yuan yang = zugetanes couple lovingly at each other, like: " mixed huoguo " ) is the upgraded model of Malaguo. It is designed mainly for the reason so that people who do not eat spicy, along with people who eat hot, can sit at a table. In the middle of the pot, there is a metal board, and the soup base is thus divided into Hongtang (red (spicy ) soup base /红汤) and Baitang (white (not sharp ) soup base /白汤), to meet the different tastes.
• Suancai - bairou - guo ( huoguo with sour vegetables and white meat ): The main ingredient is sour Chinese cabbage and Schweinewamme, popular in northeastern areas of China.
• Qingguo (clear huoguo ): without soup base, with water only, only if the ingredients have become hot, they are gestippt in the Gewürztunke. This is especially contrary to the habits of the residents of Canton.
• Zuijiguo (such as " Tipsy Chicken " ): one takes an uncooked chicken along with high quality Shaoxing rice wine, Qizi (杞子) and other ingredients of traditional Chinese medicine as a soup base. Widespread in Hong Kong and Canton.
• Hanshi Paocai guo ( huoguo with pickles Korean Style ): A huoguo with Korean pickled vegetables as a soup base.
• Rishi shuanshuan guo ( huoguo " Swing Swing ", Japanese style ) with miso soup as a base.

Korea

In Korea called the fire pot Sinseollo ( 신설 로 ). The ingredients can vary; to the popular traditional ingredients include beef, offal, eggs (also known as omelette ), vegetables such as radish or carrot, mushrooms, gingko nuts, etc.

Japan

The Japanese Nabemono

The collective term for Japanese hot pot dishes is Nabemono. In certain Nabemono the ingredients are cooked in a light broth and before eating in a sauce dipped (like Chinese fire pots ), in others the ingredients are cooked in a soy sauce or miso broth.

Various nabemono

• Mizutaki: Chicken meat is cooked in a soup with other ingredients and served with a sauce for dipping as ponzu. Mizutaki is a traditional specialty of Fukuoka, but is enjoyed throughout Japan for centuries.
• Yosenabe: various meats, seafood, tofu, mushrooms and vegetables are cooked in a soy or miso broth.
• Sukiyaki: Thin slices of beef, leeks, tofu, Ito konnyaku (rubber), Chinese vegetables, various mushrooms and other ingredients are simmered in a shallow iron pot in soy sauce, sugar and mirin and dipped in a small bowl before eating with raw egg. It was not until the late 19th century Sukiyaki was popular as red meat was taboo before.
• Shabu shabu: Similar to Chinese hot pot. Thin slices of beef are simmered in a broth with tofu, mushrooms and mixed vegetables and served with different sauces such as ponzu. Occasionally, pork, chicken or seafood can be used instead of beef. Chinese hot pot became known during the Japanese colonial rule over Manchuria. After returning to Japan towards the end of the war, the recipe was changed, and lamb replaced by the more common beef in Japan.

Thailand

• Tom Yum Goong ( Hot and sour shrimp soup): Prawns cooked with fish sauce, lime juice, sugar, chili peppers, coriander leaves and galangal in a broth of curry and water.
• Thai Suki: Unlike the Japanese version, bleached in Thailand vegetables and seafood in a hot soup and dipped into a sharp spicy sauce.

Mexico

In contrast to the fire pot fondue, the term fire pot and a seared, boiled food is understood. For this dish, the name of Mexican fire pot has often enforced. Ingredients used are usually beans, vegetables and meat sausage.

Fire pot as a vessel

The term fire pot is also known as fire cooking pot (Dutch oven ). The manufacturer Petromax describes his cast-iron boiler as hot pot, so as a pot over the fire. Over time, the name fire pot has detached from the brand. Thus, the Dutch Oven is well known due to this Deonymisierung in German-speaking as a fire pot.