Chinese Hotpot Basics
serves 8-10
Utensils:
- chopsticks/hotpot strainer scoop/bowl/condiment dish/Chinese soup spoon -> per person
- serving chopsticks
- ladle
- hotpot & burner
- hot water kettle
Snacks:
- seaweed
- rice crackers
- fried salmon skin
- chips
- nuts
Soup Base:
- Sichuan mala
- tomato beef broth
- carrot daikon chicken or pork broth
Condiment Tray:
- light soya sauce
- sweet soya sauce
- black vinegar
- red vinegar
- sesame oil
- Chinese sesame paste (not tahini)
- spicy bean paste
- chili crunch
- chili flakes
- cilantro
- green onion
- garlic
- sesame seeds
- furikake seasoning
Proteins:
- beef/chicken/lamb
- shrimp/fish
- dumplings
- meatballs
- fish balls/cakes
- mini sausages
- soft tofu
- firm tofu
- tofu puffs
- tofu skin
Vegetables & Greens:
- daikon
- lotus root
- kabocha squash
- mushrooms (enoki/oyster/shiitaki/shimeji/wood ear)
- tong ho choy
- Taiwanese A choy
- watercress
Noodles:
- shirataki (konnyaku/konjac) noodles
- fresh udon
- dry ramen
- cooked wheat noodles
