Your Exclusive Map of Chinese Hotpot
China is a country of diverse climates, abundant resources, rich culture, and the home to countless ethnic groups. As the backbone of Chinese cuisine, hotpot embodies this diversity with a lot of regional variations. In the past two articles, we’ve explored the iconic Beijing-style copper pot hotpot and the fiery Sichuan spicy hotpot. But when it comes to hotpot, these are just the tip of the iceberg.
Today, I present to you an exclusive map of Chinese hotpot—a culinary adventure that takes you from north to south, east to west, through the flavourful and vibrant world of hotpot. Get ready to dig in!
As winter sets in, China’s northern regions are gripped by freezing winds and bone-chilling cold. Nothing is comparable to gathering around a steaming charcoal-fired hotpot in such weather. Most northern hotpots stick to the traditional copper pots in Inner Mongolia and Beijing—a centrepiece fuelled by charcoal with bubbling broth encircling it. The room's warmth rises alongside the simmering broth, creating a cosy escape from the harsh cold.
To fend off the winter chill, northerners embrace their bold nature: big bites of meat, hearty gulps of liquor, and robust flavours are the norm. In Beijing and Inner Mongolia, the influence of nomad traditions is clear. While lamb slices are a staple, they often add “yang xie zi” (lamb spine) to the broth. This delicacy consists of the entire lamb spine, from neck to tail, with tender meat clinging to the bones. As the saying goes in China, “The meat tucked between the bones is always the tastiest,” making lamb spine a northern favourite.
In Shandong, people prefer thinly sliced beef, pork cuts, and offal. The regional touch comes in pairing these with Shandong-style pancakes rolled up with scallions—an indulgence that oozes northern pride. Further west in Qinghai, the plateau region brings its signature ingredient to the table: yak meat, a rich and flavourful choice perfect for combating the cold. Meanwhile, Shanxi, the home of noodles, adds its unique twist to the dipping sauce: a generous drizzle of “you po la zi” (spicy oil) from its iconic hand-pulled noodles for a fiery finish.
South of Yangzi River lies the famous Jiangnan area. There’s one dish that encapsulates the heartiness and warmth of Anhui cuisine, it’s the Yi Pin Guo, or One-Pot Delicacy. This layered hotpot is a masterful symphony of flavours and textures, showcasing the Jiangnan region’s love for simplicity and balance.
Moreover, the layers of ingredients in Yi Pin Guo can range from 4 to 9, depending on the occasion. A typical Yi Pin Guo has four layers. The bottom layer, known as the base ingredients, consists of various vegetables. Depending on the season, this may include items like winter bamboo shoots, dried bamboo shoots, dried string beans, or dried radishes. Moving upwards, the layers are arranged orderly with braised pork chunks, fried tofu puffs, and omelette dumplings made from chicken or duck eggs. Topped with seasoning and water, the pot is left to simmer gently over a slow flame, allowing the flavours to melt into a rich and harmonious broth.
This dish holds a special place in history. Hu Shi, a celebrated scholar and a leading figure of the New Culture Movement, often served Yi Pin Guo to distinguished guests during his time as Chinese ambassador to the United States. Its layered presentation and sumptuous taste made it the perfect ambassador for Anhui’s culinary traditions, leaving an indelible impression on both foreign dignitaries and Chinese gourmands alike.
Heading south, hotpot takes on an entirely different personality. While the famous Sichuan and Chongqing hotpots are worth a mention for their tongue-tingling spiciness, today we will focus on the lesser-known but equally fascinating varieties from other southern regions.
Nestled in the southwest, Yunnan is celebrated for its biodiversity, and this is perfectly reflected in its wild mushroom hotpot. The broth is made by simmering freshly foraged mushrooms, resulting in an earthy and aromatic base. Each bite offers a connection to the region’s lush forests, making this hotpot a must-try for nature lovers and foodies alike.
In the neighbouring Guizhou, sour soup fish hotpot reigns supreme. The broth’s vibrant tang comes from fermented vegetables, striking a perfect balance between refreshing and rich. Paired with fresh fish and a spicy dipping sauce, this hotpot delivers a bold and unforgettable taste that reflects Guizhou’s love for dynamic flavours.
In the southeast, Guangdong’s Da Bian Lu (side-stove hotpot) takes inspiration from its proximity to the sea. The broth is light, often infused with pork bones and medicinal herbs, serving as the perfect backdrop for fresh seafood like shrimp, scallops, and crab. The experience is elegant yet approachable, a hallmark of Guangdong’s culinary traditions.
From the rugged north to the graceful south, every corner of China brings something unique to the hotpot table. "A thousand miles bring different winds; a hundred miles bring different customs." The poetic expression highlights the rich diversity of culture and traditions across the regions. It perfectly sets the tone for an exploration of regional hotpot styles. Whether it’s yak in the highlands, lamb spine in the steppes, or seafood from the coast, hotpot isn’t just a dish; it’s a story of people, places, and traditions. So, grab your chopsticks and embark on this bubbling journey of flavours across China!