Hot Pot，就是“火锅”。作为传统民间美食方式，在瑞士、日本、韩国、泰国，尤其在中国，深受食客喜爱。而在国内，香港火锅、粤沙茶火锅、四川火锅都非常有名，家常火锅成为家庭烹饪的一道佳肴。

英文版(The Chinese Hot Pot Hong Kong Hot Pot Thai Hot Pot Shacha Hot Pot Stone Hot Pot Thai Hot Pot Swiss "Hot Pot" several tip)

中文版(中国火锅 香港火锅 韩国四通火锅 泰国火锅 沙茶火锅 四通火锅 泰国火锅 瑞士“火锅” 二十五个秘诀)

英文版

The Chinese Hot Pot

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.

Hong Kong Hot Pot

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.

Thai Hot Pot

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.

Shacha Hot Pot

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.

Stone Hot Pot

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.

Thai Hot Pot

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 "Hot Pot"

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

several tip

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

中国火锅

严寒刺骨的冬天，人们喜欢吃那些温暖身心的食物。因此，火锅是美味和丰盛的选择。家人或一群朋友围坐一张桌子旁，吃着中间的热气腾腾的火锅，做饭，喝酒和聊天。吃火锅是不是一个被动的的活动：食客必须选择从将摆放在四周的食材放置在锅里，等食材沸腾，捞出来，沾着他们的最爱的酱，然后趁热吃，鲜美的，嫩嫩的，还可以从锅里舀起汤来喝。

香港火锅

在烹调过程需要等待，可以让食客品尝一点烈性酒。一种凝聚力在他们心中油然而生。“威鹿 - 圈子”火锅 -对中国有着深远的意义，中国人很看重宗族与家庭。吃火锅是用来消磨时光，享受生活的聚餐，虽然只有一个锅，但锅底例如在配料，调味料和烹饪风格诸多方面可以各不相同。

韩国四通火锅

（陈稚伟摄）

火锅（huokuo）已在中国有着悠久的历史。它起源于北方，人们在年初抵挡寒意。在唐代（公元618-906年），它蔓延到南部。后来，北方游牧民族定居在中国加强与牛肉和羊肉锅，南方人和海鲜一样。在清朝，火锅成了流行的贯穿了整个中国地区。

锅本身通常是陶瓷或金属。在过去，木炭的燃料选择。现在人们使用的主要是天然气或电力;为此，只有最怀旧的使用木炭。酒精也偶尔使用。一些盆都配备了一个在中间，随着阀门控制火焰的大小烟囱。

泰国火锅

老汤是事先准备好，是沸腾的牛肉，猪肉，鸡骨头。肉类，海鲜，蔬菜，豆腐，绿豆面条是最流行的的成分。保鲜命令。猪肉，牛肉，鸡肉，往往呈现并排羊肉是不经常使用的。肉类应煮得时间过长，否则会失去它的柔情。它的最好的肉要切的像纸一样薄，这就是为什么一个相当大的一块肉往往会缩小到一个小咬被煮沸后。

海鲜通常包括虾，蟹，牡蛎，蛤蜊，鱿鱼，墨鱼，鱼片。为了确保不渐行渐远的点点滴滴或水槽的底部或隐藏某处，一个过滤器在每个用餐者可以不放他或她的美味佳肴的建议。肉类，海鲜，鸡蛋的来球或馄饨般的形式。

泰国甜品冷却后，您的火锅你失望。

普遍使用的蔬菜是大白菜，菠菜，萝卜，大葱，芹菜，莴苣。生菜是在其投标，酥脆，味甘，性食客特别钟爱。人们使用各种不有头，其叶色浓绿，类似菊花。新鲜蔬菜应只轻轻煮。被广泛使用，晒干或新鲜，各种蘑菇，干金针菜。豆腐和绿豆面条作为不仅仅是填料更多。他们没有品味自己，但他们吸收其他配料的丰富性。通常豆面条煮熟后，以帮助完成了汤。有人把最后的汤粥，白饭。中国烹饪节俭，无非是浪费了。

韩国石热波季港（陈稚伟的照片。）

也预先准备的调味料。有些是个人的混合，而大多数包括酱油，醋，辣椒，有的人想打败一个新鲜鸡蛋，或只是白到酱。像其他的中国菜，火锅，来自内地的各种聚集在台湾以来，内地在1949年的到来。台湾还开发了自己的风格，甚至引进国外品种。今天在台湾，韩国，日本，泰国，和瑞士火锅中国的并存。

沙茶火锅

粤沙茶火锅也许是在台湾最流行的款式（也正是在东南亚流行的）。其酱包括虾米，花生，大蒜，辣椒，茶叶和盐。也可用于酱油在烹调其他菜肴和轻度热。酱油和新鲜的生鸡蛋通常添加到畅游。这种风格的火锅使用上述几乎所有的成分。

菊花和羊肉冷水壶

菊花和羊肉火锅，是北京大学的风格。菊花是预示寒光。回到昔日的菊花盛开时，它被认为是时候开始吃火锅。主要成分是虾，猪肉，肾脏和肝脏的薄片，和鱼片。这需要一点时间来煮沸，使曾一度被用于其热量低强度的燃料酒精。当酒精锅下燃烧的火焰的火炬在菊花盛开的形状，和妈妈叶实际上是分散放入锅中，添加淡淡的植物的味道。

羊肉火锅是北方游牧民族遗留下来的。在日本它被称为“成吉思汗菜肴。”羊长的大是在北方，它们的肉往往是招标和少排名。 Shuanyangjou（轻轻地煮羊肉）一直在北京餐厅一个持久的项目。

四川火锅也被称为毛兔（毛茸茸的胃）火锅，像这个省的许多其他菜，四川火锅指出其辣味。添加到股市中保持它热的花椒油，在不止一个方面来讲，因为它作为汤的表面上的绝缘行为。此壶的特殊成分是牛肚，牛骨髓，猪脑子。带手帕拭去你的眼泪，因为你吃它。

四通火锅

火锅很受欢迎，在日本和韩国，成为东南亚以及流行。像其他的日本料理，日本火锅，往往是光的味道，而韩国火锅，像其他的韩国料理，往往要重。韩国人爱辣椒和大蒜。

石锅是从一块坚硬的岩石雕刻。它的墙是超过一英寸厚，和它的特点是由热量的一致性和均匀度。石在台北最有名的火锅是23岁的H&ST（Hanhsiangtsun）餐厅（电话：511-2252）在25 Chinchou街和4个其他地点。来自韩国，锅，但它已被厨师改变，以适应当地的口味。酱油炮制使用葱，蒜酱，辣椒粉，酱油，醋，生蛋黄，和沙茶的晚餐。加入老汤，是得分的药材;炸芋头除了是一种流行的。

泰国火锅

当我们对泰国的火锅的时候，我们不得不提到担任可口可乐餐厅的火锅。可口可乐是台北的后来者，但是，因为第一的可口可乐餐厅于1957年在曼谷开幕。迅速发展成为一个国际连锁在新加坡，印尼，马来西亚，日本，和台湾的30多个分支机构，以及其本国。在台北的一个是位于B1，223敦化南路二段。 1号（电话：731-0280。）

关于可口可乐火锅最特别的东西，是一种对热，酸，和甜汁的秘密相结合。汤汁沸腾的整鸡和萝卜，它味甘淡。肉类包括牛肉，猪肉，鸡肉，海鲜，包括蟹，鲍鱼，鲳鱼，对虾，牡蛎，扇贝，鱿鱼，和水母;有紫菜卷，肆意虾，酿鱿鱼。

强调牛肉或海鲜，或用牛奶老汤火锅有许多其他类型的。在一些百货公司的食品摊位提供一人火锅。火锅可享有的任何地方，任何时候，任何人 - 只要饭厅是有些空调。

瑞士“火锅”

通过Conard驱逐

制作奶酪的艺术有一个类似台湾火锅，但一个明显的欧洲的角度的遗产。最终的结果是完全不同的，但可以考虑，因为锅和烹饪风格的外观类似火锅的火锅。他们是热的，和他们盆。木屋Wienerhaus培宁路40号（电话：577-8464）在台北提供3种的火锅。这家瑞士餐厅开业15年前由瑞士绅士，火锅一直在稳步越来越多的人频繁火锅王国的普及。

这里的奶酪火锅面包块蘸融化的瑞士“aclette”用大蒜片和白葡萄酒的奶酪经验丰富的陶瓷壶担任。奶酪，大蒜，酒的气味的结合，使一些人，而成瘾他人。布吉尼翁火锅，油炸虾，牛里脊，鸡胸肉的点点滴滴，在不锈钢锅的橄榄油，然后蘸蛋黄酱，塔塔酱，大蒜酱，蛋黄，黑胡椒汁，或咖喱。

这个火锅特别诱人的柔情和多汁的肉，橄榄油的味道，和各种酱料。巧克力火锅，一口大小的水果件涂上融化的巧克力在火锅电磁炉。结果是美好的甜食。所有的盆燃料酒精。火锅的热潮，没有真正采取关闭在台湾，但谁知道，与接受其他外来的观念和口味，也可能成为一种新时尚。

二十五个秘诀

从朗达帕金森，

中国烹饪指南。

欢迎您的到来。现在就注册！

寻找替代经典的瑞士奶酪火锅吗？尝试亚洲火锅

火锅通常让人联想到烤面包蘸融化的瑞士奶酪，或沐浴着丰富的融化的巧克力，郁郁葱葱的草莓多维数据集的图像。这并不奇怪，因为这个词来自法语单词的火锅来“fondre，”这意味着融化。然而，今天的定义已经扩大到包括有趣的菜肴，食物煮熟，在一个大型公共锅服务，如亚洲火锅。这里有一些技巧使这种流行的菜：

1。不要觉得你需要购买一个真正的亚洲火锅（也称为firepot）享受这种流行的菜。铝，不锈钢，电动火锅盆都可以用于火锅烹调。

2。计划平均大小火锅锅不超过4名食客，和6个较大的亚热盆和电动火锅盆。

太多的食客共享一锅煮导致泄漏，交叉叉，浸渍和较长的烹饪时间。

3。准备亚洲火锅时，一般的经验法则，是有刺激性的肉汤，辛辣逢低。这使得客人季节的食物，根据自己的口味。

4。加快烹饪，肉，切成薄片纸不超过4英寸厚。

5。对于容易切割，部分冻结的肉类，或要求屠夫削减。

6。随意腌服务表之前，在您最喜爱的卤汁肉类或海鲜。

7。当服务相结合的肉类和蔬菜或豆腐，煮的肉类先调味的肉汤更迅速。

8。高吸水性鲜香菇，透明的面条和豆腐（豆腐）都是不错的选择，为带肉一起，为他们迅速吸收汤汁。

9。不是你的客人“火热食品宽容确定吗？发挥它的安全，通过提供各种乏味浸渍调味料，如酱油，芥末等辛辣逢低。

10。另一方面，不觉得你需要限制自己的亚洲浸酱汁。例如，辣根会很好地与火锅华侨。

11。计划上至少有四个骤降，为大约1 / 2杯每种类型蘸酱。

12。如果自己的特殊的自制DIP，准备提前几个小时的时间和冷藏，有盖，直到需要。这使口味融合的机会。

13。不要忘记配菜！酸辣酱，沙拉，面条，面包和所有伟大的火锅配菜。

14。使用一个篮子大米和鸡蛋面条火锅，浸渍，或薄叶菜类蔬菜，如白菜，很难煮串或浸渍叉。而降低注入清汤篮筐，一次煮的食物。

15。不要觉得你需要坚持的主要食物之一。提供各种各样的食物 - 鸡和虾豆腐 - 将容纳所有的口味。只是要确保有足够的肉汤和多种选择的调味料浸泡在手。

16。为了防止肉汤，准备一个炉子上的大批量，然后根据需要将它添加到火锅或火锅锅。

17。保持低煨在整个餐肉汤。

18。为了便于浸渍，保持火锅锅，约2 / 3。 （肉汤所需的总金额将取决于您的火锅锅的大小）。

19。如果使用电动火锅，一定要到位，客人会不会被绊倒电源线。

20。设置在表中所有的客人可以达到很容易的中间火锅。

21。排列在盘片的所有食品和服务于表。

22。要确保每一位客人提供自己碗汤放在熟食。

23。保留ladling汤，面条，和其他的食物，未煮熟的火锅叉，手头上的汤勺。

24。一个额外的触摸，提供木筷子的客人，吃他们的食物。