TIL that Chinese hot pot isn't just one thing - there are like 8 regional styles

Spent 3 hours last night falling down a rabbit hole after my Sichuan friend laughed at me for calling everything 'hot pot.' Turns out there's Beijing style with lamb, Chongqing with that insane numbing spice, and even a sour cabbage version from the northeast. Anybody got a favorite style I should try first?

2 comments

2 Comments

phoenix_campbell882d ago

oh yeah the sour cabbage one is from the northeast but it's actually called suan cai bai rou, and it's kind of a specific thing with pickled cabbage and pork slices. i mean not to be that person but also the Chongqing one is literally the same as what most people call Sichuan hot pot so you kind of already tried it if you've had mala. my personal favorite is the Beijing style with the clear broth and the lamb though, it's so simple but the meat quality really shines. maybe try that one first since it's the most different from what you're used to.

the_eva1d agoTop Commenter

Oh man I actually read about this suan cai bai thing somewhere. It's like a whole cultural thing up there in the northeast. @phoenix_campbell88 is right that the clear broth Beijing style is basically the opposite of the spicy stuff. I'd probably try that one too since you can taste the actual meat instead of just heat. Heard the lamb is cut super thin for it.