Hotpot Culture
Chinese hotpot (火锅, huǒguō) is more than a meal—it's an experience. At the center of the table simmers a pot of broth, surrounded by thinly sliced meats, vegetables, tofu, mushrooms, noodles, and more. Diners dip, cook, and eat together, turning every hotpot gathering into a celebration of warmth, community, and indulgence.
Hotpot has been a beloved part of Chinese culinary life for over 1,000 years, evolving into many regional styles across China.
The Origins of Hotpot
Hotpot traces its roots to Mongolian and Northern Chinese traditions, where soldiers boiled meat in communal cauldrons. Over centuries, it spread across China, each region adding its own flavor, ingredients, and rituals.
By the Qing Dynasty, hotpot had become popular among both nobles and commoners, with endless variations based on geography, climate, and cultural preference.
Regional Styles of Chinese Hotpot
| Region | Style | Signature Traits |
|---|---|---|
| Sichuan (川渝火锅) | Spicy and numbing | Bold mala broth, chilies, Sichuan peppercorn, oil-based |
| Beijing (老北京涮羊肉) | Mongolian lamb hotpot | Copper pots, clear mutton broth, sesame dipping sauce |
| Cantonese (粤式打边炉) | Light and fresh | Clear seafood broths, fish balls, mushrooms, clean flavors |
| Yunnan (滇味火锅) | Wild and herbal | Use of mushrooms, fresh herbs, sour tomatoes, local greens |
| Chaoshan (潮汕牛肉火锅) | Beef-focused | Rare cuts, hotpot shabu-shabu style, light beef bone broth |
| Guizhou (酸汤火锅) | Sour and spicy | Fermented tomato broth, tangy and sharp taste profile |
Key Ingredients in Chinese Hotpot
Broth Types
- Mala (麻辣) – Spicy and numbing, iconic in Sichuan
- Clear broth (清汤) – Light, often with bones, jujubes, or goji berries
- Mushroom broth – Earthy, umami-rich from Yunnan
- Tomato broth – Sweet-sour and comforting
- Collagen-rich white broth – From slow-simmered pork/chicken bones
Common Ingredients to Dip
- Sliced beef, lamb, chicken
- Fish fillets, shrimp, squid
- Tofu, fish balls, meatballs
- Lotus root, Chinese cabbage, spinach, mushrooms
- Noodles (glass noodles, instant noodles, hand-pulled noodles)
- Dumplings, yuba (tofu skin), konjac
Dipping Sauces
Custom-made by each diner! Popular components:
- Sesame paste
- Soy sauce
- Garlic, scallions, chili oil
- Vinegar, cilantro, oyster sauce, fermented tofu
Why Hotpot Is a Cultural Phenomenon
Chinese hotpot isn't just about flavor—it's about connection:
- Family & Friends Gathering: Hotpot is often enjoyed during Lunar New Year, birthdays, and winter reunions.
- DIY Style: Everyone cooks their own food, making the meal interactive and engaging.
- Warmth in Cold Seasons: Particularly popular in winter for its warming effect and spicy kick.
- Personalized Experience: Choose your broth, ingredients, and sauces—every hotpot is unique.
In modern China, hotpot is so beloved that even solo hotpot restaurants exist, and instant hotpot kits are sold worldwide.
How to Eat Hotpot Like a Local
Choose your broth – Mild or spicy? One pot or a divided “yuan yang” pot?
- Order ingredients – Go for variety: meat, veg, tofu, seafood, and noodles.
- Mix your sauce – Build a flavor that fits your palate.
- Cook mindfully – Don’t overcook delicate items like beef or shrimp.
- Eat communally – It’s about sharing, laughing, and lingering.
Tip: In Sichuan hotpot, tea or plum juice is often served to cool the heat!
Hotpot Today: Global Love for a Chinese Classic
Hotpot has gone global—with chains like Haidilao and Little Sheep opening locations across North America, Europe, and Southeast Asia. It’s winning hearts for being:
- Customizable for all diets (vegan, gluten-free, halal, etc.)
- Healthy if balanced (lots of vegetables, lean proteins, herbal broths)
- Perfect for social dining
Hotpot is the heartbeat of Chinese communal dining—spicy, flavorful, fun, and full of meaning. Whether you're slurping spicy Sichuan broth or savoring light Cantonese seafood soup, hotpot is more than a dish—it’s a celebration of Chinese warmth, tradition, and flavor-sharing.