A culinary heritage with a thousand faces
China is a country with different climates, abundant resources, a rich culture and home to countless ethnic groups. As the backbone of Chinese cuisine, the stew epitomises this diversity with many regional variations. In the last two articles, we have looked at the iconic copper pot from Beijing and the fiery Sichuan hotpot. But that's just the tip of the iceberg when it comes to hotpot.
We present to you an exclusive map of Chinese hotpots - a culinary adventure that takes you from north to south, east to west through the flavourful and vibrant world of hotpots. Get ready to get started!
Hotpot journey through China - from lamb to wild mushrooms
North China: savoury, strong and warming
When winter sets in, icy winds and freezing cold prevail in the northern regions of China. Nothing compares to a steaming, charcoal-fuelled cooking pot in such weather. In Inner Mongolia and Beijing, most northern hotpots stick to the traditional copper pot - a charcoal-heated centrepiece surrounded by a bubbling broth. The warmth of the room rises with the simmering broth, creating a cosy escape from the harsh cold.
Beijing & Inner Mongolia - Rack of lamb in a charcoal pot
To brave the winter cold, people in the north are bold: big bites of meat, strong sips of schnapps and robust flavours are the norm. In Beijing and Inner Mongolia, the influence of nomadic traditions is clearly noticeable. While sliced lamb is a staple, "yang xie zi" (lamb saddle) is often added to the broth. This delicacy consists of the entire rack of lamb, from neck to tail, with tender meat clinging to the bones. A Chinese proverb says: "The meat between the bones is always the tastiest", and so rack of lamb is one of the most popular dishes in the north.
Shandong - Beef, offal & pancakes
In Shandong, thinly sliced beef, pork and offal are favoured. The regional flavour is evident in the combination with Shandong-style pancakes rolled with spring onions - a delight that exudes the pride of the north. Further west, in Qinghai, the plateau brings its signature ingredient to the table: yak meat, a rich and flavourful choice that is perfect against the cold.
Shanxi - Noodle dips with spicy oil
In Shanxi, the home of noodles, the dipping sauce is enhanced with a generous drizzle of "you po la zi" (spicy oil) from the iconic hand-pulled noodles for a fiery finish.
Jiangnan: The artful stew Yi Pin Guo
South of the Yangzi River lies the famous Jiangnan region. There is a dish here that combines the warmth and sincerity of Anhui cuisine: Yi Pin Guo, the one-pot delicacy. This multi-layered stew is a masterful symphony of flavours and textures that highlights the Jiangnan region's love of simplicity and balance.
Layer by layer: structure and ingredients
In addition, the number of layers of ingredients in Yi Pin Guo can vary between 4 and 9, depending on the occasion. A typical Yi Pin Guo consists of four layers. The bottom layer, known as the base ingredients, consists of various vegetables. Depending on the season, these can be winter bamboo shoots, dried bamboo shoots, dried green beans or dried radishes, for example. The layers are topped with pieces of braised pork, fried tofu leaves and omelette dumplings made from chicken or duck eggs. The pot is filled with water and spices and simmered over a low heat so that the flavours combine to create a rich taste.
China's southwest: earth, fermentation & mushroom flavour
When you go south, the hotpot takes on a completely different character. While the famous hotpots from Sichuan and Chongqing are worth a mention for their tingling spiciness, today we are focussing on the lesser-known but equally fascinating varieties from other southern regions.
Yunnan - Wild mushroom hotpot from the forest
Yunnan, located in the south-west, is known for its biodiversity, which is also reflected in its wild mushroom hotpot. The broth is prepared by simmering freshly picked mushrooms, creating an earthy and flavourful base. Each bite offers a connection to the lush forests of the region, making this stew a must-try for nature lovers and foodies alike.
Guizhou - Sour and spicy fish stew
In neighbouring Guizhou, fish stew with sour soup is the most popular dish. The strong flavour of the broth comes from fermented vegetables and creates a perfect balance between refreshing and rich. Paired with fresh fish and a spicy sauce for dipping, this stew offers a bold and unforgettable flavour that reflects the Guizhou region's penchant for dynamic flavours.
Guangdong: Sea freshness and medicinal broths
In south-east Guangdong, Da Bian Lu (stove-top stew) is inspired by the proximity to the sea. The light broth is often flavoured with pork bones and medicinal herbs, providing the perfect backdrop for fresh seafood such as prawns, 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." This poetic phrase emphasises the rich diversity of cultures and traditions in the different regions. It is the perfect introduction to exploring the regional hotpot styles. Whether it's yak in the highlands, rack of lamb in the steppe or seafood on the coast, hotpot is not just a dish, but a story of people, places and traditions. So, grab your chopsticks and embark on this sizzling journey of flavours through China!
