{"id":42066,"date":"2016-12-01T06:30:14","date_gmt":"2016-12-01T06:30:14","guid":{"rendered":"http:\/\/www.blog.thatsmandarin.com\/?p=119"},"modified":"2016-12-01T06:30:14","modified_gmt":"2016-12-01T06:30:14","slug":"3-popular-types-of-chinese-hot-pot","status":"publish","type":"post","link":"https:\/\/api.thatsmandarin.com\/blog\/3-popular-types-of-chinese-hot-pot\/","title":{"rendered":"3 Popular Types of Chinese Hot Pot"},"content":{"rendered":"
\t\t\t\tHot pot is the \u201cfondue of the east\u201d, but with broth instead of melted cheese or chocolate, and with raw vegetables and meat instead of bread and fruits.<\/p>\n
The Chinese fondue has been around for more than 1000 years, long enough for it to evolve into different variations. While the idea remains the same, i.e. a pot of boiling broth and raw ingredients, the flavours of the broth and dipping sauces may vary from province to province.<\/p>\n
Let\u2019s take a look a the\u00a0three most popular hot pot options you will find in Chinese restaurants.<\/p>\n
<\/p>\n
Sichuan Ma La Guo means \u201cSichuan numbing spicy pot\u201d. It is the spiciest and easily the most popular hot pot for its unique mouth-numbing flavours. The broth is made of a lot of chili oil, chilies or Sichuan peppercorns<\/a>, the main ingredient that causes the numbing feeling. As expected, the broth does taste as spicy as it looks, with chilies floating on the surface. Any ingredients you choose will taste similar after you cook them in the pot.<\/p>\n