Huo-kuo (firepot) may not be the most refined form of Chinese cuisine, and therefore does not figure in most gourmet lists. But when the chill of winter arrives, its vaporous emanations and pungent aromas are a sure way to whet the appetite.
The partaker of huo-kuo sits with many of his kin around a circular table which has set in the middle a steaming pot of soup stock. A gas burner keeps the pot bubbling as diners dip in raw vegetables and meat until they are cooked to their taste. Before they are popped in the mouth, the pieces are dipped in an aromatic concoction of raw egg, chili pepper, soy sauce and other spices.
The key to a successful firepot meal is an abundance of ingredients. A seemingly inexhaustible supply of materials should be kept on hand for diners to choose from. For protein, there is chicken, beef, mutton, pork and all kinds of seafood. Vegetables include Chinese cabbage, a kind of spinach, sliced tomatoes, green peppers, bean curd, noodles, and dumplings filled with fish or egg. Ingredients, soup stock and dip vary according to the provincial style of the restaurant. Some examples are as follows:
Tea dust firepot: The "tea dust" in this firepot, which comes from Kwangtung province, refers to the hot sauce into which the cooked meats and vegetables are dipped. Made of dried tea-leaves, shrimp, peanuts and hot pepper, its popularity has spread from southern China to other parts of Southeast Asia. Among the materials used in the firepot are fishballs, meatballs, shrimp, beef, pork, bean curd, green vegetables and mushrooms. A Taiwan version of this dish includes seafood and vegetables only.
Shuan Yang Jo firepot: The Northern Chinese include more meat in their dishes than their southern countrymen. For this dish, platters of thinly sliced meat and vegetables are placed on the table alongside the charcoal or gas heaters. The sauce is made by the diner himself out of such ingredients as wine, vinegar, soy sauce, peanut oil, garlic, shredded ginger, sugar and water. A raw egg is added to enrich the flavor. Bean curd and noodles, which themselves have no taste, take on a delicious flavor when they are soaked in the soup stock and dipped in the accompanying sauce.
Stone firepot: The Korean style is named from the fact that the pot was originally made from heavy, black stone. After the pot is heated, onion, pepper and sesame are added, and the mixture is heavily laced with garlic. Meat and vegetables are "fried" on the surface of the pot, and the soup stock is not added until the cooking process is well under way. Fried taro is a popular addition to the stone firepot.
Chrysanthemum firepot: This dish owes its name to the fact that it is eaten by the Peipingese during the autumn season when the chrysanthemums are in bloom. The alcohol fuel girdling the firepot also forms the shape of a chrysanthemum when it is lit. Ingredients such as pork loin, gizzard, beef, chicken and shrimps are sliced thinly before they are added to the firepot along with chrysanthemum petals. So as not to overpower the fragrance of the flowers which is imparted to the ingredients, the dip is a simple one of soy sauce and sesame oil.
Mao Tu hot pot: This hot pot, like other dishes from Szechwan province, is noted for its accent on red pepper. 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 liquid.
Special ingredients of this dish are beef tripe and bone marrow, and pig's brains.
Individual hotpot: Hotpots are designed for groups and parties, but a version has emerged for individual diners. Customers simply select from a rack of ingredients, and cook their choice in an individual pot. As the demands of modern life fragment society, this dish is becoming popular in Taipei, and stands have been set up in many department stores.
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1. Firepot is a popular dish during the winter months. 2. Tea dust firepot is simple enough to be made at home.
1. The fun of eating firepot lies in sharing with friends. Ingredients often included in a firepot meal are: 2. Fishballs and fishcakes. 3. Taro, red and white bean curd, shrimp and egg dumplings. 4. Mushrooms, meat, Chinese cabbage, spinach. 5. Clams and other seafood. 6. A raw egg is often added to the sauce to enrich the flavor. 7. Stone firepot. 8. All ingredients of stone firepot are pan-fired with onion, pepper, and sesame oil before the soup stock is added.
1.2. Seafood firepot is an exclusive Taiwan version of tea dust firepot. 3. Popular ingredients of tea dust firepot are shrimps, crabs, oysters, squid and clams. 4. Thinly sliced fish and meat are arranged in the shape of a chrysanthemum. 5. Pickled cabbage is often added to Peiping style firepot. 6. Firepot party. 7. One Restaurants provide a variety of ingredients to put into the firepot. 8. One does not have to accommodate other people's taste at an individual firepot restaurant.
1.2.3. Mao Tu firepot is noted for its unusual ingredients and its accent on red pepper. 4. Following a firepot meal, oranges, rice cakes and a cup of black tea are often consumed.
Tea dust firepot is simple enough to be made at home.
The fun of eating firepot lies in sharing with friends. Ingredients often included in a firepot meal are.
Taro, red and white bean curd, shrimp and egg dumplings.
Mushrooms, meat, Chinese cabbage, spinach.
A raw egg is often added to the sauce to enrich the flavor.
All ingredients of stone firepot are pan-fired with onion, pepper, and sesame oil before the soup stock is added.
All ingredients of stone firepot are pan-fired with onion, pepper, and sesame oil before the soup stock is added.
Seafood firepot is an exclusive Taiwan version of tea dust firepot.
Seafood firepot is an exclusive Taiwan version of tea dust firepot.
Popular ingredients of tea dust firepot are shrimps, crabs, oysters, squid and clams.
Thinly sliced fish and meat are arranged in the shape of a chrysanthemum.
Pickled cabbage is often added to Peiping style firepot.
One Restaurants provide a variety of ingredients to put into the firepot.
One does not have to accommodate other people's taste at an individual firepot restaurant.
Mao Tu firepot is noted for its unusual ingredients and its accent on red pepper.
Mao Tu firepot is noted for its unusual ingredients and its accent on red pepper.
Mao Tu firepot is noted for its unusual ingredients and its accent on red pepper.
Following a firepot meal, oranges, rice cakes and a cup of black tea are often consumed.
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