How to Enjoy Chongqing Hotpot Like a Pro - A guide for first timers!

The history of regional Chinese cuisine is deep and varied, ranging from the soup dumplings of Shanghai to the noodle dishes of Xi'an. However, there is always more to discover there. And as a result of this, a cult fixation has developed around a dazzling and effervescent competitor known as hot pot.

What exactly is a hot pot?

 It is more accurate to refer to hot pot as an experience than a meal since it exemplifies the community eating mentality that many Westerners have just very lately begun to embrace. You along with a group, be it family or friends, work together to prepare a variety of ingredients, such as thinly sliced meats, head-on shrimp, mushrooms, fresh noodles, Chinese lettuces, fresh noodles, and so much more, in a big pot of seasoned simmering broth that is heated on an induction burner. After it has been cooked to your satisfaction, you may consume it by first dipping it in the sauce of your choosing, and then eating it. Make sure to try the Chongqing hotpot as it is popular throughout the nation. In fact, when wondering where to stay in Chongqing, you might want to consider properties like Citadines Gaoke Liangjiang Chongqing that offer authentic local food.

 What do you get when you order the hot pot?

 There are 3 main elements that make up a hot pot meal: the broth, then the dipping foods, and then comes the sauces.

 Broth: The most common kind is a broth prepared from chicken, goji berries, ginger, and other fragrant ingredients. This is the most common type. The robust and spicy Chongqing variety is a particular favourite. It is loaded with Sichuan peppercorns, preserved mustard greens, red chillies and pretty much everything else that you would ordinarily find in the spice rack of a Sichuanese cook. You have the choice of a sweet-and-sour tomato broth, spicy mushroom broth, and, at certain restaurants, even a seafood tom kha variety that contains coconut milk.

 Ingredients for Dipping: Restaurants will typically offer a decent mixture of thinly sliced meats, ranging from lamb shoulder, meatballs, vegetables, and rice cakes, to noodles and so much more! The majority of establishments will provide a selection of sauces for you to use to dip your cooked food in; however, you are under no obligation to do so. Some may even include a whole DIY station with separate components for you to combine.

 How does one go about eating it?

 First, make sure to boil your components slowly and at a rate that is about equivalent to how fast you eat. Keep in mind that the dish will indeed be hot when you take it out, and you can warm it up between batches. If you want every element to be properly cooked, you should not put the frozen chicken into a soup that is just warm; instead, you should wait for the stock to reach scalding hot again. Cooking times might vary greatly depending on the dish. For instance, cooking mushrooms may take anywhere from 5 to 8 minutes but boiling small slices of beef for more than ten seconds can cause them to overheat and become hard. As a general rule, it's best to let strong, rough greens ride it out in the pot in order to soften whilst you dip and consume items that are more manageable in size and preparation time.

What are some of the guidelines I need to keep in mind?

 It is important to remember that eating hot pot is meant to be done in groups and a social setting. Don't hoard the shrimp paste, never double-dip, and make absolutely sure you pour out enough baijiu shots for the entire table. Sharing is the word of the game here.