Winter Hotpot Feast for Two | Generated by AI
For a typical Chinese hotpot (火锅) for 2-3 people in winter, here’s what you’d commonly include:
Meats & Seafood
- Thinly sliced lamb or beef (羊肉/牛肉) - about 300-400g total, the thinner the better
- Pork belly slices - adds richness to the broth
- Fish balls, shrimp balls, or beef balls - ready-made from Asian grocers
- Shrimp - peeled and deveined
- Optional: fish slices, squid, or other seafood
Vegetables & Mushrooms
- Napa cabbage (大白菜) - essential, very popular in winter
- Leafy greens - spinach, chrysanthemum greens (茼蒿), or bok choy
- Mushrooms - enoki, shiitake, oyster mushrooms
- Potatoes - thinly sliced
- Winter melon or daikon radish - absorbs flavors well
- Lotus root - adds crunch
- Tofu - firm tofu, frozen tofu (has better texture), or tofu skin
Noodles & Starches
- Glass noodles, udon, or instant noodles - usually added at the end
- Rice cakes (年糕)
Basic Preparation
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Broth: Use store-bought hotpot base (spicy Sichuan málà 麻辣 is popular, or mild mushroom/chicken broth). Mix with water in your pot.
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Meat: Buy pre-sliced from Asian grocers, or partially freeze meat and slice paper-thin yourself.
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Vegetables: Wash and cut into bite-sized pieces. Leafy greens can stay in bunches.
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Dipping sauce: Mix sesame paste, soy sauce, garlic, scallions, cilantro, and chili oil to taste.
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Cooking: Heat broth to boiling, then guests cook items themselves by dipping them in with chopsticks or small wire baskets. Meat cooks in seconds, vegetables take a few minutes.
The beauty of hotpot is its simplicity - just slice, arrange on plates, and let everyone cook as they eat!