December 26, 2025

Beijing Hot Pot

Cuisine	Diets	Course	Servings
Mongolian Northeast Chinese	Meat	Main	6

Ingredients/Zutaten

1 lb thinly sliced prime beef ribeye

1/2 lb thinly sliced lamb shoulder

8 oz fresh shiitake mushrooms, stems removed

8 oz enoki mushrooms, trimmed

1/2 lb Napa cabbage, cut into 2-inch pieces

1/2 lb baby bok choy, halved

8 oz firm tofu, cut into 1-inch cubes

1/2 lb glass noodles (mung bean vermicelli), soaked

1/2 lb fresh spinach leaves

1/2 cup scallions, sliced

1/4 cup cilantro leaves

8 cups rich chicken stock

2 tbsp Shaoxing wine

2 tbsp light soy sauce

1 tbsp toasted sesame oil

2-inch piece fresh ginger, sliced

4 cloves garlic, smashed

2 dried red chilies (optional, for heat)

1 tbsp Sichuan peppercorns (optional, for numbing spice)

1/4 cup premium dipping sauce (sesame paste, soy sauce, garlic, and chili oil blend)

Instructions/Zubereitung

1. Pour 8 cups of chicken stock into a large pot and bring to a simmer over medium heat.
2. Add 2 tablespoons Shaoxing wine, 2 tablespoons light soy sauce, 1 tablespoon toasted sesame oil, 2-inch piece of sliced fresh ginger, 4 smashed garlic cloves, 2 dried red chilies (optional), and 1 tablespoon Sichuan peppercorns (optional).
3. Let the broth simmer gently for at least 20 minutes to infuse the flavors, then reduce heat to keep it hot but not boiling.

1. In small bowls, prepare individual dipping sauces by mixing premium dipping sauce (sesame paste, soy sauce, garlic, and chili oil blend) with sliced scallions and cilantro leaves.

1. :Arrange several small serving platters around the hot pot and add"
2. Thinly sliced meat
3. 8 oz fresh shiitake mushrooms (stems removed)
4. 8 oz enoki mushrooms (trimmed),
5. 1/2 lb Napa cabbage (cut into 2-inch pieces)
6. 1/2 lb baby bok choy (halved)
7. 8 oz firm tofu (cut into 1-inch cubes)
8. 1/2 lb glass noodles (soaked)
9. 1/2 lb fresh spinach leaves

1. Place the portable stove at the center of the table, and turn on.
2. Arrange all ingredients and dipping sauces in platters around the main hot pot for easy reach by all diners.
3. Once the portable stove is hot enough, transfer a sufficient amount of simmering broth to the main hot pot and place it safely on the portable stove, adjusting the temperature to keep the broth at a gentle simmer.
4. Throughout the meal, the host maintains the hot pot temperature and adds additional broth as needed.

1. Using serving utensils, the host adds select ingredients to the main hot pot, beginning with those that take longer to cook.
2. Once ingredients are cooked, the host ladles hot broth into all diner’s bowl, including a few choice ingredients with each.
3. Using individual chop sticks, diners dip ingredients into sauce or soup.
4. Using serving utensils, dinners continue adding and taking ingredients from the main hot pot, being careful to share with others and avoid over-crowding. (Don’t rush it; There can be many courses.)
5. Repeat the process with different combinations of ingredients throughout the meal.

Equipment/Ausrüstung

Large soup pot

Large hot pot

Portable stove (coal, wood, gas, electric)

Large soup ladle

Large chopsticks (for serving)

H:Per person

Small plate

Small soup bowl

Chop sticks

Soup spoon

Food grabbing tools