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This article is about East Asian varieties of stew.
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Alternative Chinese name
打邊爐 or 打甂爐
打边炉 or 打甂炉
Vietnamese name
Hot pot (also known as steamboat in , , , the
and ), refers to several East Asian varieties of , consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced , , , , egg , and . Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping . In many areas, hot pot meals are often eaten in the winter during supper time.
The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in
where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern
during the
and was further established during the Mongolian . In time, regional variations developed with different ingredients such as seafood. By the
( 1644 to 1912), the hot pot became popular throughout most of . Today in many modern homes, particularly in the big cities, the traditional -heated steamboat or hot pot has been replaced by , ,
Because hot pot styles change so much from region to region, many different ingredients are used.[]
Frozen meat is sliced thinly to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. The common meats used include lamb, beef, chicken, duck, mutton, and others. The cooking pot is often sunk into the table and fueled by propane. Or alternatively above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time can take from 1 to 15 minutes, depending on the type of food. Meat should be cooked at the very least 20 seconds depending on the thickness of meat. Other hot pot dishes include leafy vegetables, mushrooms, seafood, and noodles. It can be eaten bland to very spicy, depending on how much spice has been put in the stew.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to put everything in at once and wait for the hotpot to return to a boil. Occasionally due to evaporation the boiled water needs to be refilled. Usually the stew is strong and zesty enough to not require adding more condiments.
Basic stock is often made using:
Meats and protein vary, and can include:
Thinly sliced , , , ,
Shrimp balls
, ear, and other delicacies
Egg dumplings (dàn jiǎo)
Poached eggs
Starches include:
Vegetables include (but are not limited to):
Varieties of , ,
mushrooms, , Chinese black mushrooms,
Thinly sliced
Condiments:
(white or black)
/ Cilantro (or xiāng cài)
(韭菜花酱)
Satay or Peanut butter sauce, made by mixing
with water to a thick consistency (or hua sheng ru fu)
Steamboat at Smoke BBQ Company
Combination of hot-pot and barbecue
Different kinds of hot pots can be found in Beijing – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
One of the most famous variations is the
(Chungking) má là (: 麻辣 – "numb and spicy") hot pot, to which
(: 花椒 huā jiāo "flower pepper"; also known as prickly ash) is added. Combined with spicy ingredients like chili, it creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It is usual to use a variety of different meats as well as sliced mutton fillet. A
is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the
used to flavor the meat. "má là huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China.
(: 涮羊肉; : Shuàn Yángròu) could be viewed as representative of this kind of food, which does not focus on the soup base.
In neighbouring , spicy broths are equally popular and wild ingredients figure more prominently, particularly mushrooms.
hot pot (: 東北酸菜火鍋) uses plenty of
(Chinese sauerkraut) (: 酸菜; pinyin: suān cài) to make the pot's stew sour.
variation includes mixing a raw egg with the condiments to reduce the amount of 'heat' absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to . It is often seen as a social event for people in Hong Kong. Another variant includes the use of rice
in place of stock.
In , hot pot is normally prepared with hot spice and Sichuan pepper. Items supplied to be cooked in this broth include mushrooms, thinly-shaved beef or lamb, lettuce, and various other green vegetables.
hot pot is generally served in small woks with a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or
(referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province.
In , hot pot dishes are called . There are dozens of varieties of hot pots, and each hot pot has a distinguished flavor and style.
is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known hot pot overseas, particularly in English-speaking parts of the world. Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
is another popular hot pot in Japan. Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish swish." Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because shabu-shabu hot pot cooks beef blue rare to rare, use of high-grade Japanese beef is preferred. Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both Sukiyaki and shabu-shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called "shime", ending the meal. Traditionally, hot pots are considered fall and winter dishes.
hot pot, also called shabu-shabu due to Japanese influence, people eat the food with a dipping sauce consisting of
and raw egg yolk.
In , hotpot is called , although it is quite different from a Japanese shabu-shabu variation called . Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with , chilli,
leaves was added.
In , a hot pot is called l?u or cù lao, and the sour soup called
is often cooked in hot pot style (called l?u canh chua). The generic term for a salted fish hot pot is .
Chongol - Korea
– referred to as "hot pot" or "hotpot" on Chinese restaurant menus in English-speaking regions
– a dish referred to as "hot pot" (or "hotpot") in
13 July 2011. Retrieved
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This article is about the consumption of blood by humans.
For consuption of blood by other animals, see .
consume blood as food, often in combination with . The
may be in the form of , as a thickener for sauces, a
salted form for times of food scarcity, or in a . This is a product from , obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures the animal is slaughtered. In some cultures, blood is a .
, before cooking
Blood sausage, or , is any
made by cooking
with a filler until it is thick enough to congeal when cooled.
blood is most often used. Typical fillers include , , , , ,
and . Varieties include , , , , ,
(), , , , , and many types of .
, blood pancakes from
Blood pancakes are encountered in
(), Scandinavia, and the B for example, Swedish , Finnish , and Estonian .
Main article:
and stews, which use blood as part of the broth, include , , , , ,
Blood is also used as a thickener in , such as
or , and puddings, such as . It can provide flavor or color for meat, as in .
Blood can also be used as a solid ingredient, either by allowing it to congeal before use, or by cooking it to accelerate the process. In
when a pig is slaughtered in the morning, the blood is fried with onions and served for breakfast.[] In , "blood " (: 血豆腐; : xiě dòufǔ) is most often made with pig's or 's blood, although 's or cow's blood may also be used. The blood is allowed to congeal and simply cut into rectangular pieces and cooked. This dish is also known in Java as saren, made with chicken's or pig's blood. Blood tofu is found in
as well as the
dish, . In , congealed 's blood is a traditional food.
In some cases, blood is used as an ingredient without any additional preparation. Raw blood is not commonly consumed only by itself, but may be used as an addition to drinks or other dishes. One example is the drinking of
blood which is traditionally believed by the
to bring health benefits.
Consumption of blood as a nutrient is forbidden in Islam, except liver and spleen.
The , as well as the , , , and some
churches, believe that in the
of the , the participants consume the literal
of . The post-communion prayer of the 1662 Anglican Book of Common Prayer describes the meal as "spiritual food". Many other Christian denominations symbolically consume the Eucharist.
However, nowhere in Christianity is the drink consumed at the Eucharist actual blood, even among denominations believing in
(the literal transformation of the bread and wine into the Body and Blood). The consumption of actual blood is in fact forbidden according to the book of , part of both Jewish and Christian holy scriptures. The "", which includes the words Jesus said to his Disciples at the , would have been surprising and even unsettling to those present for this reason, especially as the Last Supper was a
. The ban on consumption of blood by Christians was affirmed after Jesus' death by the , chronicled in the .
Other religions and spiritual traditions do consume actual blood as part of rituals. Some
traditions, , a few Native American and
traditions are reported to consume actual blood, in some cases human (usually willingly donated by participants in the ceremony). The symbolism of the blood itself and the act of drinking it varies betw in Pagan tradition, the blood of many participants is mingled in a chalice which they then drink from, symbolizing a bond between them not unlike becoming . In voodoo, blood from various sources, including chicken's blood, goat's blood and even menstrual blood is a common ingredient in spells and potions. Satanism, similar to voodoo, is a nebulous collection of traditions, generally associated with
and perversions of images from , including
acts such as the drinking of blood. These were originally invented by Gothic writers as violations of Christian doctrine intended to invoke disgust and horror in the reader.
Some cultures consider blood to be a . In ,
cultures forbid the consumption of blood. In the , blood was forbidden by the
() and is still forbidden among . See also
ethnic group of
has no explicit prohibitions against eating blood, but most regard it with disgust and refuse to eat any meat perceived as "bloody" or undercooked (such as raw meat in
prepared raw, rare, or ). , , and other animals slaughtered in the traditional Igbo manner are dispatched with a single cut across the neck and then most or all of the blood is allowed to slowly drain from the wound. This practice may have been influenced by the
community that apparently predates contact with . Many Igbos who buy butchered, packaged meat from
are in the habit of washing the blood from the meat with water before preparing it.
Among the , drinking blood from cattle is a part of the traditional diet, especially after special occasions such as ritual
or the birth of a child.
Bami haeng ped in , Thailand: wheat noodles with duck and pieces of curdled blood
and some regions of , coagulated , ,
blood, known in Chinese as "blood tofu" (血豆腐 xuě dòufǔ) is used in soups, such as the classic Thai dish Tom Lued Moo (pork blood soup). Thailand also has a dish known as , which is a spicy soup stock enriched with raw cow or pig's blood. It is often used to enrich regular
dishes, as well as in . In ,
(: 豬血糕; : zhū xiě gāo) is made of
blood and . It is
or cooked in a .
Deep fried
(豬血糕) on a stick
In , people consume , a soup with coagulated blood and , a blood sausage made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients, such as pig's blood, cellophane noodles, , scallions, etc.
In the , a popular dish called
is made from pig's blood and seasoned with
and is traditionally eaten with steamed . The northern tradition calls for stir frying both the seasoned blood and chosen meat with vinegar until dry. This is known as "dinardaraan" in the north but also known as "crispy dinuguan" in other areas.
In , and sometimes Thailand (especially the ), a raw version of , a meat , is made with
in , and covered with blood. The spicy noodle soup
and certain variants of
of the cuisine of
contain diced curdled blood.
state of ,
blood is a common dish had for breakfast and lunch. When prepared alone it is called raththam poriyal. More commonly it is stir-fried with lamb
with spices like , , , , red , ,
and grated . This dish is very common in the
region of Tamil Nadu.
In , especially the
tribe in , pig's blood is used as an ingredient and sauce mixed with
(Zanthoxylum acantophodium) for a cuisine named Sangsang (read ).
In , congealed pork blood is used in
(a spicy noodle soup), as well as
(a type of rice porridge). It is simply solidified, then put into the broth to absorb the flavor.
In China and Vietnam certain types of
blood are considered to be an , and are drunk with .
countries, "black pudding" or "blood pudding" is made from blood and some filler
and spices, often .
is also popular in
(), as well as in
(blunzen), Hungary (),
(krvavica),
(s?ngerete),
(krvavica),
(krovyanka) and
In , there is ample evidence of the persistence of the practice of bleeding live cattle until well into the 19th century. It was considered to be a preventative measure against cattle diseases, and the blood drawn, when mixed with butter, herbs, oats or meal, provided a nutritious emergency food.
In , the blood soup , made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of . Other popular dishes, with blood as one of the ingredients include
(black pudding],
(blood pancakes),
(potato dumplings flavoured with reindeer or pig blood) and
(bread with blood in it, which is dried and boiled and eaten together with fried pork and bèchamel or onion sauce).
In , pig's blood is used, with ,
and , to make blood
, usually served with .
pig's blood used to be traditionally mixed with , scraps, spices and
to make schwarzsauer. It's eaten warm or
in jars. Changes in taste and lifestyle have made this an uncommon dish.
In , the northern region known as Minho has a traditional blood soup named papas de sarrabulho. "Papas" translates as "mash" and "sarrabulho" is a popular expression for coagulated blood, so the literal translation would be "mashed blood". The soup is made with pig's blood, chicken meat, pork, , ,
and , and is typically sprinkled with , which provides the dish with its distinctive odor. It is usually served in the winter because it is a rather heavy dish. The dish is seldom eaten in Southern Portugal. Also very popular, is
sausage, a type of black pudding. Another traditional Portuguese dish known as
is also made by cooking chicken or
in its own blood, sometimes diluted with vinegar.
In , the morcilla sausage is a kind of
mainly made with pig blood, with spices, fat, and sometimes vegetables. In
sangre encebollada and
sang amb ceba are popular dishes made with chicken or pork solidified blood and onion.
In ancient , the
was common: a soup with pork meat and blood.
As in Europe, several varieties of
are also popular in
(). In the western region of Santander , a dish called pepitoria is made from
blood. Mexicans from certain regions eat goat's stomach stuffed with
as a delicacy. In , the traditional Portuguese dish known as
(see above) is also eaten.
made with sprinklings of goat's blood.
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Davidson, Alan. The Oxford Companion to Food. 2nd ed. UK: Oxford University Press, 2006., p. 81-82.
Ma Jian, Stick Out Your Tongue Chatto and Windus London, 2006.
Borré, Kristen. "Seal Blood, Inuit Blood, and Diet: A Biocultural Model of Physiology and Cultural Identity." Medical Anthropology Quarterly 5 (1991): 48–62.
's commentary on canon II of Gangra
2010. notes: "We further see that, at the time of the Synod of , the rule of the Apostolic Synod with regard to blood and things strangled was still in force. With the , indeed, it continued always in force as their
still show.
also, the well-known commentator on the canons of the , in his commentary on the sixty-third , expressly blames the Latins because they had ceased to observe this command. What the , however, thought on this subject about the year 400, is shown by
in his work , where he states that the
had given this command in order to unite the heathens
but that then, when the barrier between Jewish and heathen converts had fallen, this command concerning things strangled and blood had lost its meaning, and was only observed by few. But still, as late as the eighth century,
(731) forbade the eating of blood or things strangled under threat of a
of forty days. No one will pretend that the disciplinary enactments of any council, even though it be one of the undisputed , can be of greater and more unchanging force than the decree of that first council, held by the Holy Apostles at , and the fact that its decree has been obsolete for centuries in the West is proof that even
canons may be of only temporary utility and may be repealed by disuse, like other laws."
Craats, Rennay (2005). Maasai. Weigl Publishers. p. 25.  .
A. T. Lucas, Cattle In Ancient Ireland, pp. 200 -217, Boethius Press, 1989,
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