英文版
TheChineseHotPot
By Conrad Oust Photos by Sung Chih-hsiung
Diners enjoy Thai Hot Pot
In the winter season, when chilly temperatures and frigid winds prevail over the land, people like to eat food that instantly warms their bodies and lifts their spirits. For that, the hot pot is a delicious and hearty choice. Families or groups of friends sit around a table and eat from a steaming pot in the middle, cooking and drinking and chatting. Eating hot pot is not a passive activity: diners must select morsels of prepared raw food from plates scattered around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the preferred sauce, and then eat them hot, fresh, and tender. They can also ladle up the broth from the pot and drink it.
HongKongHotPot
While the cooking is in progress there's some waiting, so the diners may sip a little hard liquor. A togetherness ensues, which soothes their hearts. Weilu--to 'circle' a hot pot--has a deep and profound meaning to the Chinese, who are gregarious and strongly emphasize family and clan. It is cozy, yet informal. It's not a banquet, yet it can take as much time as one. It uses a single pot, yet is varied in ingredients, sauces, and cooking styles.
Korea Stone Hot Pot (Photo by Chen Chih-wei)
The hot pot (huokuo) has a long history in China. It originated in the north, where people have to fend off the chill early in the year. It spread to the south during the Tang dynasty (A.D. 618-906). Later, northern nomads who settled in China enhanced the pot with beef and mutton, and southerners did the same with seafood. In the Ching dynasty, the hot pot became popular throughout the whole area of China.
The pot itself is usually ceramic or metal. In the past, charcoal was the fuel of choice. Nowadays people use mostly gas or electricity for this purpose; only the most nostalgic use charcoal. Alcohol is also used occasionally. Some of the pots are equipped with a chimney in the middle along with a valve for controlling the size of the flame.
ThaiHotPot
The soup stock is prepared well beforehand and is made by boiling beef, pork, or chicken bones. Meat, seafood, vegetables, tofu, and bean noodles are the most popular ingredients. Freshness commands. Pork, beef, and chicken are often presented side by side; mutton is less frequently used. Meat should not be cooked too long; otherwise it will lose its tenderness. It's best for the meat to be cut as thin as paper, and that's why a sizable piece of meat often shrinks to a small bite after being boiled.
Seafood usually includes shrimp, crab, oysters, clams, squid, cuttlefish, and fish fillet. To make sure the morsels do not drift away or sink to the bottom or hide somewhere, a strainer in which each diner can hold onto his or her delicacies is recommended. Meat, seafood, and egg come in ball or ravioli-like form.
Thai desserts to cool you down after your hot pot.
Popularly used vegetables are cabbage, spinach, turnip, green onions, celery, and lettuce. Lettuce is a special favorite among diners for its tender, crispy, and sweet nature. People use a variety that does not have a head and whose leaves are dark green, resembling those of chrysanthemums. Fresh vegetables should be boiled only lightly. Mushrooms of various kinds, dried or fresh, are widely used, as are dried lily flowers. Bean curd and bean noodles serve as more than just fillers. They do not have much taste themselves, but they absorb the richness of the other ingredients. Bean noodles are usually cooked later to help finish up the soup. Some people put plain rice into the last of the soup to make a porridge. Consistent with Chinese culinary thrift, nothing is wasted.
Korea Stone Hot Poti (Photo by Chen Chih-wei.)
The sauces are also pre-prepared. Some are personal concoctions; while most consist of soy sauce, vinegar, and hot pepper, some people like to beat a fresh egg, or just the white of it, into the sauce. Like other Chinese cuisine, various kinds of hot pot from the mainland have congregated in Taiwan since the arrival of mainlanders in 1949. The Taiwanese have also developed their own styles and have even imported foreign varieties. In Taiwan today, Korean, Japanese, Thai, and Swiss hot pots exist alongside Chinese ones.
ShachaHotPot
The Cantonese shacha hot pot is perhaps the most popular style in Taiwan (it is also popular in Southeast Asia). Its sauce consists of dried shrimp, peanuts, garlic, hot pepper, tea leaves, and salt. The sauce is also used in cooking other dishes and is mildly hot. Soy sauce and fresh raw egg are usually added to it to make a dip. This style of hot pot makes use of almost all of the ingredients mentioned above.
Chrysanthemum and Mutton Hot Pots
Both chrysanthemum and mutton hot pots are Peking style. Chrysanthemum flowers are harbingers of coldness. Back in the old days when chrysanthemums bloom, it was considered the time to start eating hot pot. The principle ingredients are shrimp, thin slices of pork kidney and liver, and fish fillet. These take little time to boil, so alcohol was once used as the fuel for its low heat intensity. When the alcohol burns under the pot, the flames flare out in the shape of a chrysanthemum blossom, and mum leaves are actually scattered into the pot to add a touch of the flavor of the plant.
Mutton hot pot is a legacy of the northern nomads. In Japan it' s called "Genghis Khan cuisine." Sheep grow large in the north, and their meat tends to be tender and less rank. Shuanyangjou (lightly boiled mutton) has long been an enduring item in Peking food restaurants.
Szechwan Hot Pot Also called maotu (hairy stomach) hot pot, like many other dishes of this province, Szechwan hot pot is noted for its spiciness. The pepper oil added to the stock keeps it hot in more than one sense, since it acts as an insulator on the surface of the soup. Special ingredients of this pot are beef tripe, beef marrow, and pig brain. Bring a handkerchief to wipe away your tears as you eat it.
StoneHotPot
Hot pot is popular in Japan and Korea, and is becoming popular in Southeast Asia as well. Japanese hot pot, like other Japanese dishes, tends to be light in flavor, while Korean hot pot, like other Korean dishes, tends to be heavy. Koreans love both hot pepper and garlic.
The stone pot is carved from a piece of solid rock. Its wall is more than an inch thick, and it is characterized by consistency and evenness of the heat. The most famous stone hot pot in Taipei is that of the 23-year old H&ST (Hanhsiangtsun) restaurants at 25 Chinchou St. (Tel: 511-2252) and four other locations. The pot came from Korea, but it has been altered by chefs to suit local tastes. The sauce is concocted by the diner using green onion, garlic paste, pepper powder, soy sauce, vinegar, raw egg yolk, and shacha. Added to the soup stock are a score of herbs; fried taro is a popular addition.
ThaiHotPot
When we talk about Thai hot pot, we have to mention the hot pot served in Coca restaurants. Coca is a latecomer to Taipei, however, since the first Coca restaurant was opened in Bangkok in 1957. It has quickly grown into an international chain with more than 30 branches in Singapore, Indonesia, Malaysia, Japan, and Taiwan as well as its home country. The one in Taipei is located at B1, 223 Tunhua S. Rd., Sec. 1 (Tel: 731-0280.)
The most special thing about Coca hot pot is a secret combination of hot, sour, and sweet sauces. The soup stock is made by boiling whole chickens and turnips, making it sweet and light. Meats used include beef, pork, and chicken; seafood encompasses crab, abalone, pomfret, prawn, oyster, scallop, squid, and jellyfish; there are seaweed rolls, shrimp wanton, and stuffed squid.
There are many other kinds of hot pot emphasizing beef or seafood, or using milk as soup stock. Some food booths in department stores offer one-person hot pots. Hot pot can be enjoyed anywhere, anytime, by anyone--as long as the dining room is somewhat air-conditioned.
Swiss"HotPot"
By Conard Oust
The art of making fondue has a similar heritage to Taiwan hot pot but from a distinctly European perspective. The end result is quite different, but fondues could be considered to resemble hot pots because of the look of the pots and the cooking style. They are hot, and they are pots. The Chalet Wienerhaus at 40 Peining Road (Tel: 577-8464) in Taipei offers three kinds of fondue. This Swiss restaurant was opened 15 years ago by a Swiss gentleman, and its fondues have been steadily gaining popularity among the people who frequent the hot pot kingdom.
The cheese fondue here is bread chunks dipped into melted Swiss "aclette" cheese seasoned with garlic flakes and white wine, served in a ceramic pot. The combination of the smells of cheese, garlic, and wine keeps some people away while addicting others. In the Bourguignon fondue, morsels of prawn, beef tenderloin, or chicken breast are deep-fried in olive oil in a stainless steel pot and then dipped in mayonnaise, Tartar sauce, catsup with garlic, or a sauce made of egg yolk, black pepper, or curry.
The tenderness and juiciness of the meat, the flavor of olive oil, and the variety of sauces make this fondue special and enticing. In chocolate fondue, bite-sized pieces of fruit are coated with chocolate melted in a fondue cooker. The result is wonderful for the sweet tooth. All the pots are fueled by alcohol. The fondue craze hasn't really taken off here in Taiwan; but who knows with the acceptance of other foreign ideas and tastes, it could become a new fad.
Twenty-Five Tips for Cooking Hot Pot
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
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Looking for an alternative to classic Swiss cheese fondue? Try Asian Hot Pot
Fondue usually conjures up images of toasted bread cubes dipped in melted Swiss cheese, or lush strawberries bathed in rich melted chocolate. That’s not surprising, since the word fondue comes from the French word “fondre,” meaning to melt. However, today the definition has expanded to include fun dishes where the food is cooked and served in a large communal pot, such as Asian Hot Pot. Here are
severaltips
for making this popular dish:
1. Don’t feel you need to purchase an authentic Asian Hot Pot (also called a firepot) to enjoy this popular dish. Aluminum, stainless steel, and electric fondue pots can all be used for hot pot cooking.
2. Plan on having no more than four diners at an average sized fondue pot, and six for larger Asian hot pots and electric fondue pots.
Too many diners sharing one pot leads to spills, crossed dipping forks, and longer cooking times.
3. When preparing Asian fondue, a general rule of thumb is to have bland broth and spicy dips. This allows guests to season the food according to their own tastes.
4. For speedier cooking, cut meat into paper thin slices, no more than 1/4-inch thick.
5. For easier cutting, partially freeze the meat, or ask the butcher to cut it for you.
6. Feel free to marinate the meat or seafood in your favourite marinade before serving it at the table.
7. When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.
8. Super absorbent fresh mushrooms, transparent noodles and tofu (bean curd) are all good choices to serve along with meat, as they soak up the broth quickly.
9. Not sure about your guests’ tolerance for fiery foods? Play it safe by offering a variety of blander dipping sauces, such as soy sauce, along with the hot mustard and other spicy dips.
10. On the other hand, don’t feel you need to limit yourself to Asian dipping sauces. For example, horseradish goes nicely with Fondue Chinoise.
11. Plan on serving approximately at least four dips, with 1/2 cup of each type of dipping sauce.
12. If making your own special homemade dip, prepare it a few hours ahead of time and refrigerate, covered, until needed. This gives the flavors a chance to blend.
13. Don’t forget the side dishes! Chutneys, salads, noodles, and bread all make great fondue accompaniments.
14. Use a fondue dipping basket for rice and egg noodles, or thin leafy vegetables such as bok choy that are difficult to cook with skewers or dipping forks. Simply lower the basket into the broth and cook the food all at once.
15. Don’t feel you need to stick to one type of main food. Offering a variety of food – from chicken and shrimp to tofu – will accommodate all tastes. Just be sure to have enough broth and a wide selection of dipping sauces on hand.
16. To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or fondue pot as needed.
17. Keep the broth at a low simmer throughout the meal.
18. For easy dipping, keep the fondue pot approximately 2/3 full. (The total amount of broth needed will depend on the size of your fondue pot).
19. If using an electric hot pot, be sure to place it where guests won’t be tripping over the cord.
20. Set the hot pot in the middle of the table where all guests can reach it easily.
21. Arrange all the food in platters and serve at the table.
22. Be sure to provide each guest with their own soup bowl for placing the cooked food.
23. Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with fondue forks.
24. For an extra touch, provide guests with wooden chopsticks to eat their food.
中文版
中國火鍋
火鍋漫畫
鴛鴦火鍋嚴寒刺骨的冬天，人們喜歡吃那些溫暖身心的食物。因此，火鍋是美味和豐盛的選擇。家人或一群朋友圍坐一張桌子旁，吃著中間的熱氣騰騰的火鍋，做飯，喝酒和聊天。吃火鍋不是被動的:食客必須選擇從將擺放在四周的食材放置在鍋里，等食材沸騰，撈出來，沾著他們的最愛的醬，然後趁熱吃，鮮美的，嫩嫩的，還可以從鍋里舀起湯來喝。
香港火鍋
在烹調過程需要等待，可以讓食客品嘗一點烈性酒。一種凝聚力在他們心中油然而生。圍爐 -在火鍋周圍圍成一圈 -對中國有著深遠的意義，中國人很看重宗族與家庭。吃火鍋是用來消磨時光，享受生活的聚餐，雖然只有一個鍋，但鍋底例如在配料，調味料和烹飪風格諸多方面可以各不相同。
火鍋(huokuo)已在中國有著悠久的歷史。它起源於北方，人們在年初抵擋寒意。在唐代(公元618-906年)，它蔓延到南部。後來，隨著北方遊牧民族的定居，在中國增加了牛肉和羊肉鍋，南方則一樣，增加了海鮮火鍋。在清朝，火鍋成了流行的貫穿了整箇中國地區。
鍋本身通常是陶瓷或金屬。在過去，木炭是燃料。現在人們使用的主要是天然氣或電力;為此，只有最懷舊的使用木炭。酒精也偶爾使用。一些火鍋配備了一個在中間、用閥門控制火焰大小的爐子。
泰國火鍋
老湯是事先準備好，是沸騰的牛肉，豬肉，雞骨頭。肉類，海鮮，蔬菜，豆腐，綠豆麵條是最流行的的成分。保鮮命令。豬肉，牛肉，雞肉，往往呈現並排羊肉是不經常使用的。肉類不要煮得時間過長，否則會失去它的鮮味。它的最好的肉要切的像紙一樣薄，這就是為什麼一個相當大的一片肉，煮沸後往往會縮小到一小口。
海鮮通常包括蝦，蟹，牡蠣，蛤蜊，魷魚，墨魚，魚片。為了確保這一小口美味飄走、沉底或者藏到哪個地方，建議每個用餐者使用漏勺盛住他的實物。肉類，海鮮，雞蛋放入(鍋里)是球或餛飩形狀。
泰國甜品冷卻後，您的火鍋你不會讓你失望。
普遍使用的蔬菜是大白菜，菠菜，蘿蔔，大蔥，芹菜，萵苣。生菜是在其投標，酥脆，味甘，食客特別鍾愛。人們使用各種沒有頭，其葉色濃綠，類似菊花。新鮮蔬菜應只輕輕煮。被廣泛使用，曬乾或新鮮，各種蘑菇，乾金針菜。豆腐和綠豆麵條作為不僅僅是填料更多。他們沒有品味自己，但他們吸收其他配料的豐富性。通常豆麵條煮熟後，以幫助完成了湯。有人把最後的湯粥，白飯。中國烹飪節儉，無非是浪費了。
韓國石頭火鍋
也預先準備的調味料。有些是個人的混合，而大多數包括醬油，醋，辣椒，有的人想打一個新鮮雞蛋，或只是蛋白到湯里。
像其他的中國菜，自1949年以來，來自內地的各種風味火鍋來到台灣。台灣還開發了自己的風格，甚至引進國外品種。今天在台灣，韓國、日本、泰國、瑞士火鍋和中國火鍋並存。
沙茶火鍋
粵沙茶火鍋也許是在台灣最流行的款式(也正是在東南亞流行的)。其醬包括蝦米，花生，大蒜，辣椒，茶葉和鹽。也可用於醬油在烹調其他菜餚和輕度熱。醬油和新鮮的生雞蛋通常添加到暢遊。這種風格的火鍋使用上述幾乎所有的成分。
菊花和羊肉冷水壺
菊花和羊肉火鍋，是北京大學的風格。菊花是預示寒光。回到昔日的菊花盛開時，它被認為是時候開始吃火鍋。主要成分是蝦，豬肉，腎臟和肝臟的薄片，和魚片。這需要一點時間來煮沸，使曾一度被用於其熱量低強度的燃料酒精。當酒精鍋下燃燒的火焰的火炬在菊花盛開的形狀，和媽媽葉實際上是分散放入鍋中，添加淡淡的植物的味道。
羊肉火鍋是北方遊牧民族遺留下來的。在日本它被稱為"成吉思汗菜餚。"羊長的大是在北方，它們的肉往往是招標和少排名。 Shuanyangjou(輕輕地煮羊肉)一直在北京餐廳一個持久的項目。
四川火鍋也被稱為毛兔(毛茸茸的胃)火鍋，像這個省的許多其他菜，四川火鍋指出其辣味。添加到股市中保持它熱的花椒油，在不止一個方面來講，因為它作為湯的表面上的絕緣行為。此壺的特殊成分是牛肚，牛骨髓，豬腦子。帶手帕拭去你的眼淚，因為你吃它。
石頭火鍋
火鍋很受歡迎，在日本和韓國，成為東南亞以及流行。像其他的日本料理，日本火鍋，往往是光的味道，而韓國火鍋，像其他的韓國料理，往往要重。韓國人愛辣椒和大蒜。
石鍋是從一塊堅硬的岩石雕刻。它的牆是超過一英寸厚，和它的特點是由熱量的一致性和均勻度。石在台北最有名的火鍋是23歲的H&ST(Hanhsiangtsun)餐廳(電話:511-2252)在25 Chinchou街和4個其他地點。來自韓國，鍋，但它已被廚師改變，以適應當地的口味。醬油炮製使用蔥，蒜醬，辣椒粉，醬油，醋，生蛋黃，和沙茶的晚餐。加入老湯，是得分的藥材;炸芋頭除了是一種流行的。
泰國火鍋
當我們對泰國的火鍋的時候，我們不得不提到擔任可口可樂餐廳的火鍋。可口可樂是台北的後來者，但是，因為第一的可口可樂餐廳於1957年在曼谷開幕。迅速發展成為一個國際連鎖在新加坡，印尼，馬來西亞，日本，和台灣的30多個分支機構，以及其本國。在台北的一個是位於B1，223敦化南路二段。 1號(電話:731-0280。)
關於可口可樂火鍋最特別的東西，是一種對熱，酸，和甜汁的秘密相結合。湯汁沸騰的整雞和蘿蔔，它味甘淡。肉類包括牛肉，豬肉，雞肉，海鮮，包括蟹，鮑魚，鯧魚，對蝦，牡蠣，扇貝，魷魚，和水母;有紫菜卷，肆意蝦，釀魷魚。
強調牛肉或海鮮，或用牛奶老湯火鍋有許多其他類型的。在一些百貨公司的食品攤位提供一人火鍋。火鍋可享有的任何地方，任何時候，任何人 - 只要飯廳是有些空調。
瑞士"火鍋"
通過Conard驅逐
製作乳酪的藝術有一個類似台灣火鍋，但一個明顯的歐洲的角度的遺產。最終的結果是完全不同的，但可以考慮，因為鍋和烹飪風格的外觀類似火鍋的火鍋。他們是熱的，和他們盆。木屋Wienerhaus培寧路40號(電話:577-8464)在台北提供3種的火鍋。這家瑞士餐廳開業15年前由瑞士紳士，火鍋一直在穩步越來越多的人頻繁火鍋王國的普及。
這裡的乳酪火鍋麵包塊蘸融化的瑞士"aclette"用大蒜片和白葡萄酒的乳酪經驗豐富的陶瓷壺擔任。乳酪，大蒜，酒的氣味的結合，使一些人，而成癮他人。布吉尼翁火鍋，油炸蝦，牛裡脊，雞胸肉的點點滴滴，在不鏽鋼鍋的橄欖油，然後蘸蛋黃醬，塔塔醬，大蒜醬，蛋黃，黑胡椒汁，或咖喱。
這個火鍋特別誘人的柔情和多汁的肉，橄欖油的味道，和各種醬料。朱古力火鍋，一口大小的水果件塗上融化的朱古力在火鍋電磁爐。結果是美好的甜食。所有的盆燃料酒精。火鍋的熱潮，沒有真正採取關閉在台灣，但誰知道，與接受其他外來的觀念和口味，也可能成為一種新時尚。
二十五個秘訣
從朗達帕金森，
中國烹飪指南。
歡迎您的到來。現在就註冊!
尋找替代經典的瑞士乳酪火鍋嗎?嘗試亞洲火鍋
火鍋通常讓人聯想到烤麵包蘸融化的瑞士乳酪，或沐浴著豐富的融化的朱古力，鬱鬱蔥蔥的草莓多維數據集的圖像。這並不奇怪，因為這個詞來自法語單詞的火鍋來"fondre，"這意味著融化。然而，今天的定義已經擴大到包括有趣的菜餚，食物煮熟，在一個大型公共鍋服務，如亞洲火鍋。這裡有一些技巧使這種流行的菜:
1。不要覺得你需要購買一個真正的亞洲火鍋(也稱為firepot)享受這種流行的菜。鋁，不鏽鋼，電動火鍋盆都可以用於火鍋烹調。
2。計畫平均大小火鍋鍋不超過4名食客，和6個較大的亞熱盆和電動火鍋盆。
太多的食客共享一鍋煮導致泄漏，交叉叉，浸漬和較長的烹飪時間。
3。準備亞洲火鍋時，一般的經驗法則，是有刺激性的肉湯，辛辣逢低。這使得客人季節的食物，根據自己的口味。
4。加快烹飪，肉，切成薄片紙不超過4英寸厚。
5。對於容易切割，部分凍結的肉類，或要求屠夫削減。
6。隨意醃服務表之前，在您最喜愛的滷汁肉類或海鮮。
7。當服務相結合的肉類和蔬菜或豆腐，煮的肉類先調味的肉湯更迅速。
8。高吸水性鮮香菇，透明的麵條和豆腐(豆腐)都是不錯的選擇，為帶肉一起，為他們迅速吸收湯汁。
9。不是你的客人"火熱食品寬容確定嗎?發揮它的安全，通過提供各種乏味浸漬調味料，如醬油，芥末等辛辣逢低。
10。另一方面，不覺得你需要限制自己的亞洲浸醬汁。例如，辣根會很好地與火鍋華僑。
11。計畫上至少有四個驟降，為大約1 / 2杯每種類型蘸醬。
12。如果自己的特殊的自製DIP，準備提前幾個小時的時間和冷藏，有蓋，直到需要。這使口味融合的機會。
13。不要忘記配菜!酸辣醬，沙拉，麵條，麵包和所有偉大的火鍋配菜。
14。使用一個籃子大米和雞蛋麵條火鍋，浸漬，或薄葉菜類蔬菜，如白菜，很難煮串或浸漬叉。而降低注入清湯籃筐，一次煮的食物。
15。不要覺得你需要堅持的主要食物之一。提供各種各樣的食物 - 雞和蝦豆腐 - 將容納所有的口味。只是要確保有足夠的肉湯和多種選擇的調味料浸泡在手。
16。為了防止肉湯，準備一個爐子上的大批量，然後根據需要將它添加到火鍋或火鍋鍋。
17。保持低煨在整個餐肉湯。
18。為了便於浸漬，保持火鍋鍋，約2 / 3。 (肉湯所需的總金額將取決於您的火鍋鍋的大小)。
19。如果使用電動火鍋，一定要到位，客人會不會被絆倒電源線。
20。設定在表中所有的客人可以達到很容易的中間火鍋。
21。排列在碟片的所有食品和服務於表。
22。要確保每一位客人提供自己碗湯放在熟食。
23。保留ladling湯，麵條，和其他的食物，未煮熟的火鍋叉，手頭上的湯勺。
24。一個額外的觸摸，提供木筷子的客人，吃他們的食物。
