A metal pot is filled up with simmering broth and placed in the center of a table. The broth is filled with a variety of noodles, veggies, and meat. Once cooked, the pieces are plucked out with chopsticks and dipped with a sauce.
The Hot pot has been around for more than 1000 years originating from Mongolia and gaining popularity during the Tang Dynasty.
There are two varieties I was eager to try, the Mongolian Hot Pot, and the Chongqing (Sichuan) hot pot. One with a subtle broth, and one with a spicy broth.
I had hired a local guide, Cathy during part of my stay in Beijing, and I asked her if she would take me for some hot pot. It was a blessing to have her along for the ride cause she helped me buy things off the street like these candied hawthorn berries...
Don't mind that I wore everything I had in my luggage to keep me warm! Also to save you a few bucks, skip the candied hawthorn berries. It was DISGUSTING!
A Mongolian Hot Pot was exactly what we needed to warm our insides after a day of walking around in the blistering Beijing cold. It was also inviting when they decorated our dips with a smiley face (see the bottom left of the above photo). We ordered a variety of veggies, noodles, and meat. We placed the noodles in first because they took longer to cook. The meat cooked surprisingly quickly because they were thinly sliced.
The Mongolian Hot Pot was good, but I love my spice so I was super keen to try the Chongqing hot pot.
So during our stay in Chongqing we were treated with a free hotpot meal. We were able to split the hotpot with one side spicy and the other side a
I love spice, but I will be the first to admit that it was NOT easy! I add sriracha sauce to just about everything, but this had my mouth on FIRE. When I get Thai food I usually get a 5 or 6 on the spice scale, but this was easily a 10 on the scale!! It was still really good, but only with a few Tums tablets as a chaser!
Date Accomplished: March 2nd, 2012
