SC - SC-Mongolian hot pot?

[Elaine Koogler]

I just checked my Chinese culinary history book, "Food in Chinese Culture", and
found that:
a)  The main time that the Mongols influenced Chinese culture was during the
Yuan period (1271 - 1368).  Evidently the Mongols were into whole sheep cooked
in large pots and served pretty much that way.  This was a little much for the
Chinese,who didn't really adopt this, though they did increase their consumption
of mutton...because it was more readily available.  Mention was made of the
"Fire Pot" (another name for Mongolian Hot Pot), but it was not something that
appeared during this time.
b)  The Hot Pot m(ta pin lou [Cantonese], huo kuo [Mandarin]) seems to have
become popular in modern times, at least as we know it.  It is cited as a
"plunging" method of self-cooked meals.

As I've enjoyed it, you start with a chicken broth, which is heated in the hot
pot.  Diners are presented with dishes of thinly sliced beef, chicken, pork,
shrimp, etc., along with vegetables (bok choy, napa cabbage, etc.), and dipping
sauces of various types.  They also have these little utensils that sort of
resemble large deep fat cookers in miniature.  Each person dips their choice of
food into the broth and cooks it.  Once everyone has finished that portion of
the meal, soft noodles are placed in the broth and the noodles and broth are
eaten as a soup.

Kiri

Richard Keith wrote:

> >  I am very interested in finding more about this sort of things...
>
> The hot pots generally are either a hot coal thing or an electric fondue
> pot etc. It is filled with a clear broth of some type.  Traditionally, the
> Mongols would have sliced lamb or mutton and dipped it into the hot
> liquid.  Also goat would have been used.  What ever meats would have been
> available.
>
> It appears that the Chinese adapted this recipe, by adding various thin
> meats such as poultry, beef or pork cut up.  If you have lots of money or
> access to good seafood, prawns, crayfish, lobster or other firm seafood are
> sometimes used.  Vegetables such as boc choi, sugar peas, lemon grass can
> be used.  Don't forget the noodles could be cooked this way also.  LIke
> shrimp or sausage filled won tons.  Meats need not be  marinated.
>
> The items are typically,  dipped into the hot liquid until desired
> doneness.  Then they are dipped into your favorite dipping sauces.  For me,
> housin, hot mustard, sweet and sour, peanut(admittedly more Thai).  Please
> not the Mongolian recipes for sauces I have seen are typically very hot. By
> definition, not period.  I typical open one of my Asian cookbooks and pick
> some.
>
> Traditionally, Since chopsticks are used, If an item falls into the pot it
> is left there.  When your guests are full of this course, have a short
> break of conversation, teas etc.  During this time, I usually add or adjust
> the seasonings to make a hot and sour soup out of the remaining brooth and
> ingredients.  Never the same twice.
>
> For dessert, try steamed dumplings.  An easy way to do this is to take pre
> made raw biscuits and fill them with a little plum sauce or what ever you
> favorite filling would be.
>
> Hope this helps.  I am  going to go look at the site other other poster
> sent.  never can have enough recipes.
>
> Still looking for a period reference other than its been done for a
> thousand years.  Cooks camp will get a hot pot or firepot if it is found.
>
> Frederich
>
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