Beijing hot pot. Hot Pots in Beijing West Railway Station. Hot Pots in Beijing Workers' Sports Complex. The food is super fresh and very tasty.

From the quantity and quality of Beijing Hotpot Restaurants, we may conclude how local people love it. From Beijing copper hot pot and spicy Chongqing hot pot, to Chaoshan beef hot pot, this guide will surely keep you warm during Beijing's cold Ready for some spicy hotpot There is nothing can compare with eating Hotpot in the cold winter! You can cook Beijing hot pot using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beijing hot pot

You need 2 of chicken carcasses.
Prepare 400 g of beef bones.
You need 2.5 L of water.
It's 2 tbsp of goji berries.
Prepare 20 of red dates.
Prepare of Salt (to taste).
Prepare of choice or combination of:.
It's of Beef or chicken (thinly sliced).
You need of Fish fillets (thinly sliced).
Prepare of Prawns, squids or scallops.
It's of Meatballs, crab sticks, fish balls or fish cakes.
You need of Dumplings or wontons.
Prepare of Tofu, bean curd skins, mushrooms, eggs.
You need of Vermicelli noodles, glass noodles or egg noodles.
It's of Bok choy, Chinese broccoli, wombok, garland chrysanthemum.
It's of condiments or dipping sauces:.
You need of Soy sauce.
It's of Fresh chillies.
Prepare of Garlic chilli sauce.
You need of Sesame oil.
It's of Chilli sauce.

Two kinds of hotpot restaurants can be found in Beijing: Mongolian style and Sichuan style. Beijing Mutton Hot Port, also known as Shuan Yangrou Hot Pot in the city, is especially popular during the winter season, when the city cools down and people are finding a nice hot meal to keep warm. Check out Chef Bao's Beijing hot pot recipe to make this classic dish at home! Plus, a tasty Shaobing ( Chinese flatbread).

Beijing hot pot instructions

Prepare a big pot and bring water to a boil. Boil the chicken carcass and beef bones for 5 mins and discard the water. This is to remove scum..
Fill in 2.5L of water into the pot and bring it to boil. Add in goji berries and red dates, simmer for 2 hrs. Season with salt according to taste..
Once ready, transfer broth into a steamboat pot / hot pot, about half full. Place it on a portable electric stove. Add in your own combination of meat, veggies and fish. Let it boil and cook. When ready, dish out into individual serving bowls with small wire strainer or ladle. Dip cooked food into condiments and enjoy..
Repeat the same process by adding in meat, veggies and fish into the hot pot and allow to boil and cook once the first batch of cooked food has been distributed. Top up with broth when needed..
Noodles and eggs are usually added towards the end when the broth is most flavourful after cooking all the ingredients..

Beijing hot pot inherits its central ingredient—mutton—from the surrounding region's nomadic tradition. Thinly sliced meat is cooked in a volcano-shaped copper pot prevalent in Mongolia. Chinese hot pot (huoguo, fire pot, or steam boat) is a social meal of fresh vegetables, thin-cut Eventually, despite its humble beginnings, hot pot reached the Forbidden City in what is now Beijing. Sauces - our basic one is the Beijing sauce. It is made with vegetable broth.