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Hot pot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth.
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Much like sushi, pho and Korean barbecue, hot pot has become pretty ubiquitous in the United States. Diners all over flock to hot pot restaurants, especially in the cold months, to chow down with ...
Popular dishes include pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, tea eggs, nian doubao (sticky rice buns with sweet red bean paste filling, and unsweetened version with other beans also), congee with several types of pickles (mustard root is highly popular), sachima (traditional Manchu sweet) and cornmeal congee.
A catchy dance routine to go with the Chinese cuisine, according to hot pot chain Haidilao. Haidilao, China’s largest hot pot chain, has recently offered a new dance performance as part of the ...
Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC ...
Hot pot or huoguo (Simplified Chinese: 火锅) is a traditional Chinese social meal. The literal Chinese translation is fire pot, as huo means fire, while guo refers to pot. The Chinese hot pot consists of a simmering metal pot of stock at the center of the dining table.
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