What is Hotpot? A Beginner's Guide to the Perfect Social Meal

The Ultimate Guide to Hotpot: More Than a Meal, It's an Experience

There’s a reason hotpot has been a beloved tradition across Asia for over a thousand years. It’s not just about the food—though that’s incredible—it’s about the warmth, the conversation, and the joy of creating your perfect bite, piece by piece. If you’ve never experienced the magic of a simmering pot at the center of a table surrounded by friends, family, and platters of fresh ingredients, you’re in for a treat.

This guide will walk you through everything you need to know to fall in love with hotpot.

What Exactly Is Hotpot?

Imagine a fondue, but infinitely more customizable and focused on savory, simmering broths instead of melted cheese. At its heart, hotpot is a DIY cooking experience.

A pot of flavored broth is placed on a portable cooker in the center of the dining table, kept at a gentle boil. Everyone gathers around, selecting from an array of raw, thinly sliced meats, fresh seafood, vegetables, noodles, and dumplings, then cooks them directly in the broth. It’s interactive, social, and deeply satisfying.

The Heart of the Matter: Choosing Your Broth

The broth is the soul of your hotpot. Your choice sets the stage for the entire meal.

Classic Savory (Chinese): A clear, mild bone broth (often chicken or pork) that is versatile and comforting.

Spicy Sichuan Mala (Chinese): The star for thrill-seekers! A fiery red broth numbingly spicy from Sichuan peppercorns and chili oil. Not for the faint of heart!

Tom Yum (Thai): A hot and sour broth bursting with the flavors of lemongrass, galangal, kaffir lime leaves, and chili. It’s bright, aromatic, and incredibly refreshing.

Sukiyaki (Japanese): A sweeter, soy-based broth. Ingredients are typically dipped in raw egg after cooking for a rich, silky finish.

Divided Pot (Yuan Yang): Can’t decide? The best of both worlds! A single pot with a divider lets you have two broths at once—like mild and spicy.

Building Your Hotpot Feast: The Ingredients



The beauty of hotpot is the variety. Aim for a diverse spread of textures and flavors.

The Proteins:

Thinly Sliced Meats: Beef, lamb, and pork are essential. The thin slices cook in seconds.

Seafood: Shrimp, scallops, fish fillets, and squid.

Balls & Dumplings: Fish balls, beef balls, shrimp wontons, and tofu puffs are fun and delicious.

Tofu & Plant-Based: Firm tofu, soft tofu, and seitan are excellent for absorbing broth.

The Vegetables & Starches:

Leafy Greens: Bok choy, napa cabbage, spinach, and watercress.

Mushrooms: Enoki, shiitake, and oyster mushrooms add a wonderful umami flavor.

Others: Corn on the cob, lotus root, and daikon radish.

Noodles & More: Udon noodles, glass noodles, ramen, or a plate of rice to enjoy at the end.