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What is usually in hot pot?

Hot pot is a traditional Chinese dish that dates back to over a thousand years ago. This dish has become increasingly popular in recent years across the world, particularly in Southeast Asia and North America. The dish involves cooking raw ingredients in a shared pot of boiling soup base, with diners often sitting altogether around the table.

If you’re not familiar with hot pot, you may be wondering, “what exactly goes into a hot pot?” In this blog post, we’ll explore the different types of hot pots and the ingredients that are typically used in this delicious dish.

The Different Types of Hot Pots

There are many different types of hot pots, and the ingredients used can vary depending on the type. Here are some of the most popular types:

Sichuan Hot Pot

Sichuan hot pot is known for its spicy and numbing broth that is made with Sichuan pepper and chili oil. The ingredients used in Sichuan hot pot typically include beef, lamb, mushrooms, lotus root, tofu, and leafy greens.

Yunnan Hot Pot

Yunnan hot pot is known for its medicinal herbs and spices, including goji berries, ginseng, and Yunnan ham. The broth is usually made with spicy or sour flavors and the ingredients used can vary from chicken, pork, beef, shrimp, and fish to vegetables like winter bamboo shoots and lotus root.

Seafood Hot Pot

Seafood hot pot is a popular type of hot pot that includes different types of seafood in the recipe, such as shrimp, squid, and fish. The broth is usually made with seafood-based stock, and the ingredients used depend on the season and availability.

Taiwanese Hot Pot

Taiwanese hot pot, also known as shabu-shabu, is a milder version of hot pot that focuses more on the freshness and quality of the ingredients. The broth is usually made with light seasonings like garlic, ginger, and green onions. The ingredients used can vary from slices of meat, seafood, and vegetables like bok choy and napa cabbage.

The Ingredients Used in Hot Pot

Now that we have talked about the types of hot pots that are available let’s discuss the ingredients typically used in hot pot. Here are some of the most common ingredients:


Thinly sliced meat, such as beef, pork, lamb, and chicken, is a staple in hot pot. The meat is often rolled into small balls, or slices, and then cooked in the boiling broth.


Seafood, such as shrimp, clams, scallops, fish, and squid, is another popular ingredient in hot pot, particularly in seafood hot pot.

Mushrooms and Vegetables

Various types of mushrooms, leafy greens, and tubers are often included in hot pot, such as napa cabbage, spinach, broccoli, bok choy, mushrooms, and lotus root. These veggies are great for absorbing the flavors from the broth.

Tofu and Other Bean-Based Products

Tofu is a great source of protein for vegetarians and can be used in various forms in hot pot, including soft tofu, firm tofu, and dried tofu. Different types of bean products, including tofu skin, soybeans, and soy milk, can also be added to the hot pot for more flavor and texture.

Noodles and Starches

In addition to the ingredients mentioned above, noodles, such as udon, vermicelli, and glass noodles, can also be added to the hot pot, as well as starches like sliced potatoes and taro.


In conclusion, hot pot is a delicious and savory meal that can be enjoyed both at home or at a restaurant. The ingredients used vary depending on the type of hot pot being served, but the basic components are meat, seafood, vegetables, and noodles.

Whether you’re looking to spice things up with Sichuan hot pot or keep things simple with Taiwanese hot pot, there’s no denying that hot pot is a crowd pleaser and a great way to bond over good food with family and friends.


What to pick for hot pot?

Hot pot is a popular Asian style of cooking where a pot of broth is placed in the center of the table, and diners cook raw ingredients in the simmering broth. The beauty of hot pot lies in its flexibility – there is no set recipe or specific ingredients required. However, one question that often arises is what to pick for hot pot meat.

When it comes to meat, fat and marbling are key for the hot pot experience. The fat melts into the broth, infusing it with flavor and creating a rich, satisfying broth. For beef, sliced ribeye steak, brisket, or beef belly are recommended as they offer that balance of lean and fat. Leaner cuts like sirloin or eye of round can also work, although diners should take extra care not to overcook them as they can become tough and dry.

For pork, thinly sliced pork belly, shoulder, or loin would work well. Again, the fatty cuts like pork belly are preferred as they add richness to the broth, but leaner cuts like pork loin can also be used for those who prefer it.

When it comes to other proteins, seafood like shrimp, scallops, and sliced fish are popular options. For those who prefer poultry, thinly sliced chicken or duck can be added to the pot. Tofu, mushrooms, and other vegetables are also commonly used.

It’s important to note that the quality of the meat can affect the overall taste and experience of the hot pot. It’s recommended to use fresh, high-quality meat for the best results.

There isn’t a set rule for what to pick for hot pot, but choosing fatty, marbled cuts of beef and pork offers the best flavor and experience. Other protein options and vegetables can also be added according to personal preference.

What are common hot pot vegetables?

Hot pot is a popular Chinese cuisine that involves cooking a variety of raw ingredients in a simmering pot of soup-flavored broth. Vegetables are an essential part of hot pot, as they add flavor, texture, and nutrients to the dish. In this answer, we will explore the common hot pot vegetables that are frequently used in this delicious and healthy dish.

One of the most popular types of hot pot vegetables is leafy greens. These include spinach, baby bok choy, morning glory, kale, watercress, Tatsoi, and always chopped Napa cabbage. These greens are rich in vitamins and minerals and add a natural sweetness to the hot pot.

Mushrooms are another essential ingredient commonly used in hot pot. These include shiitake, oyster, brown, enoki mushrooms, and are always a delicious addition. Mushrooms are a great source of umami flavor, which gives the soup more depth and complexity.

Bean sprouts are another vegetable that is frequently used in hot pot. These crunchy sprouts add a refreshing texture to the soup and also provide a source of protein and fiber. They are a low-calorie option, making them a great choice for those watching their weight.

Onions are another popular ingredient in hot pot. Green onions, sliced red or sweet yellows are frequently used. These add a mild onion flavor to the broth, which adds a layer of complexity and depth of flavor to the soup.

Finally, bell peppers or spicy peppers are also commonly used in hot pot to add a little heat and color to the soup. These vegetables contain important vitamins and minerals like vitamin C and beta-carotene, which make the meal even healthier.

The common hot pot vegetables include leafy greens, mushrooms, bean sprouts, onions, and bell peppers or spicy peppers. Incorporating these vegetables into your hot pot dish will not only provide a delicious flavor experience, but also provide important nutrients to promote overall health and well-being.

What meat can you cook in a pot?

Cooking meat in a pot is a great way to make a hearty and delicious meal, especially during colder months. The key to cooking meat in a pot is choosing the right cut of meat. There are many cuts of meat that can be used for pot cooking, but the three most popular cuts are chuck, brisket, and rump.

Chuck roast is a popular cut of beef for pot roasts. This cut comes from the shoulder of the cow and is known for its rich, beefy flavor. It also has a lot of marbling (fat), which makes it very tender when cooked slowly in a pot.

Brisket is another popular cut of beef for pot roasts. This cut comes from the lower chest area of the cow and is popular in many Jewish and Texan dishes. It has a rich taste and a lot of connective tissue, which when cooked slowly dissolves into the meat making it tender and juicy.

Rump roast is a leaner cut of beef than chuck or brisket, but it is still a great choice for pot roasts. It comes from the rear of the cow and has a more subtle taste than the other two cuts. Its leanness means that it may need some extra flavoring or seasoning to enhance the taste.

In addition to beef, other meats that can be cooked in a pot include pork, lamb, and chicken. For pork, shoulder, and leg cuts are best suited for pot cooking. Lamb shanks, shoulder, and leg cuts are flavorful and ideal for slow cooking. Chicken thighs or legs are often used for pot cooking, as they are more flavorful and hold up better in the pot than chicken breasts.

The three best cuts of beef that will help to create a tasty and enjoyable pot roast are chuck, brisket, and rump. These cuts of beef are where the toughest connective tissues are, which are broken down when cooked at a low temperature in a pot for a long period of time.

What meat is used in potted meat?

Potted meat is a type of preserved meat that has been precooked and then blended into a smooth paste, sometimes with added spices and seasonings. The meat used in potted meat can vary, depending on the manufacturer and the region of production. Historically, potted meat was made with various types of meat, such as beef, pork, chicken, and turkey. These meats were often the less expensive cuts or leftovers, which were then processed to extend their shelf lives.

Beef is a common meat used in potted meat, and it is often made from the tougher, less expensive cuts such as chuck or round. Pork is another popular potted meat meat, and it is usually made from the shoulder or ham. Chicken and turkey potted meat are also commonly available, and they are generally made from meat that is left over after processing larger cuts or from ground meat.

Today, many manufacturers use a combination of meats to produce their potted meat products. Some brands focus on a single type of meat, such as chicken or pork, while others offer a blend of meats for a more complex flavor profile. The meat is usually seasoned with spices and other flavorings such as onion, garlic, and mustard to add depth and complexity to the taste.

There is a wide variation in the quality and nutritional value of potted meat products on the market, so it’s important to choose reputable brands and read ingredient labels. Some potted meat products may contain lower-quality meat or added fillers to reduce costs, while others are made with higher-quality cuts and are free from artificial preservatives or flavors.

Despite being associated with budget-friendly and convenience foods, potted meat has a long history and has been enjoyed by people around the world for generations. Its precooked state and long shelf life make it suitable for emergency food supplies, camping, and military uses.

What kind of meat is shabu shabu?

Shabu shabu is a popular Japanese hot pot dish that is widely enjoyed in Japan and around the world. It is a simple yet delicious dish that consists of thinly sliced meat and vegetables cooked in boiling water and served with dipping sauce. The meat used in shabu shabu is usually beef, but other types of meat can also be used.

The most common type of meat used in shabu shabu is thinly sliced beef, typically ribeye steak. The beef is sliced paper-thin to ensure quick and even cooking and to help retain its tenderness. However, other cuts of beef, such as top sirloin, can also be used. These cuts are cheaper than ribeye steak but are often just as tender when properly sliced.

Aside from beef, other types of meat can be used in shabu shabu. Pork, chicken, lamb, duck, and lobster are all popular choices. Crab meat is another delicious option, particularly in regions of Japan where it is readily available. When using these meats, they are sliced thin and cooked in the same manner as beef.

Moreover, in some restaurants, a more expensive breed of cattle, such as Wagyu, may be used in shabu shabu. The high marbling of the meat ensures tenderness and a rich, buttery flavor. However, Wagyu is a more expensive choice of meat and may not be affordable for everyone.

Shabu shabu is a delicious and nourishing meal that can be made using different types of meats. While thinly sliced beef is the most commonly used meat in this dish, pork, chicken, lamb, duck, lobster, and even crab meat are also great options. Whether you choose to cook it at home or enjoy it at a restaurant, shabu shabu is definitely worth trying if you are a meat lover or a fan of Japanese cuisine.