Hot pot

Hot pot is a communal cooking style in which diners cook thinly sliced meats, vegetables, tofu, seafood, noodles, and other ingredients in a simmering broth at the table.

Hot pot is a communal cooking style in which diners cook thinly sliced meats, vegetables, tofu, seafood, noodles, and other ingredients in a simmering broth at the table. Ingredient choices vary by region and broth type, but typical items include leafy greens, mushrooms, meatballs, dumplings, and tofu products. In Canada, hot pot is popular in cities with large East Asian communities and is widely served in restaurants and home gatherings, especially in winter.

Typical ingredients

Common hot pot ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, seafood, noodles, dumplings, and meatballs. The exact mix depends on the regional style and personal preference. Vegetables often include napa cabbage, bok choy, spinach, and mushrooms. Common protein add-ins include tofu, fish balls, beef balls, and seafood.

Broth and base

Hot pot is usually built around a simmering broth or soup base. Bases can be mild, spicy, or divided into multiple compartments for different flavours.

Regional variation

Different hot pot traditions use different ingredient sets. Chinese hot pot, Japanese nabe, and Korean hot pot styles all share the same table-cooking principle but vary in broth, seasonings, and preferred add-ins.

Serving and eating style

Diners place raw ingredients into the communal broth in stages, cooking them quickly before eating. Dipping sauces are often prepared separately and customised by each person.