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This is the last. They tell a lot about all kinds of Hot Pot
Shacha Hot Pot|
The Cantonese shacha hot pot is perhaps the most popular style in Taiwan (it is also popular in Southeast Asia). Its sauce consists of dried shrimp, peanuts, garlic, hot pepper, tea leaves, and salt. The sauce is also used in cooking other dishes and is mildly hot. Soy sauce and fresh raw egg are usually added to it to make a dip. This style of hot pot makes use of almost all of the ingredients mentioned above.
Chrysanthemum and Mutton Hot Pots
Both chrysanthemum and mutton hot pots are Peking style. Chrysanthemum flowers are harbingers of coldness. Back in the old days when chrysanthemums bloom, it was considered the time to start eating hot pot. The principle ingredients are shrimp, thin slices of pork kidney and liver, and fish fillet. These take little time to boil, so alcohol was once used as the fuel for its low heat intensity. When the alcohol burns under the pot, the flames flare out in the shape of a chrysanthemum blossom, and mum leaves are actually scattered into the pot to add a touch of the flavor of the plant.
Mutton hot pot is a legacy of the northern nomads. In Japan it' s called "Genghis Khan cuisine." Sheep grow large in the north, and their meat tends to be tender and less rank. Shuanyangjou (lightly boiled mutton) has long been an enduring item in Peking food restaurants.
Szechwan Hot Pot Also called maotu (hairy stomach) hot pot, like many other dishes of this province, Szechwan hot pot is noted for its spiciness. The pepper oil added to the stock keeps it hot in more than one sense, since it acts as an insulator on the surface of the soup. Special ingredients of this pot are beef tripe, beef marrow, and pig brain. Bring a handkerchief to wipe away your tears as you eat it.
Stone Hot Pot
Hot pot is popular in Japan and Korea, and is becoming popular in Southeast Asia as well. Japanese hot pot, like other Japanese dishes, tends to be light in flavor, while Korean hot pot, like other Korean dishes, tends to be heavy. Koreans love both hot pepper and garlic.
The stone pot is carved from a piece of solid rock. Its wall is more than an inch thick, and it is characterized by consistency and evenness of the heat. The most famous stone hot pot in Taipei is that of the 23-year old H&ST (Hanhsiangtsun) restaurants at 25 Chinchou St. (Tel: 511-2252) and four other locations. The pot came from Korea, but it has been altered by chefs to suit local tastes. The sauce is concocted by the diner using green onion, garlic paste, pepper powder, soy sauce, vinegar, raw egg yolk, and shacha. Added to the soup stock are a score of herbs; fried taro is a popular addition.
Thai Hot Pot
When we talk about Thai hot pot, we have to mention the hot pot served in Coca restaurants. Coca is a latecomer to Taipei, however, since the first Coca restaurant was opened in Bangkok in 1957. It has quickly grown into an international chain with more than 30 branches in Singapore, Indonesia, Malaysia, Japan, and Taiwan as well as its home country. The one in Taipei is located at B1, 223 Tunhua S. Rd., Sec. 1 (Tel: 731-0280.)
The most special thing about Coca hot pot is a secret combination of hot, sour, and sweet sauces. The soup stock is made by boiling whole chickens and turnips, making it sweet and light. Meats used include beef, pork, and chicken; seafood encompasses crab, abalone, pomfret, prawn, oyster, scallop, squid, and jellyfish; there are seaweed rolls, shrimp wanton, and stuffed squid.
There are many other kinds of hot pot emphasizing beef or seafood, or using milk as soup stock. Some food booths in department stores offer one-person hot pots. Hot pot can be enjoyed anywhere, anytime, by anyone--as long as the dining room is somewhat air-conditioned.
Swiss "Hot Pot"
By Conard Oust
The art of making fondue has a similar heritage to Taiwan hot pot but from a distinctly European perspective. The end result is quite different, but fondues could be considered to resemble hot pots because of the look of the pots and the cooking style. They are hot, and they are pots. The Chalet Wienerhaus at 40 Peining Road (Tel: 577-8464) in Taipei offers three kinds of fondue. This Swiss restaurant was opened 15 years ago by a Swiss gentleman, and its fondues have been steadily gaining popularity among the people who frequent the hot pot kingdom.
The cheese fondue here is bread chunks dipped into melted Swiss "aclette" cheese seasoned with garlic flakes and white wine, served in a ceramic pot. The combination of the smells of cheese, garlic, and wine keeps some people away while addicting others. In the Bourguignon fondue, morsels of prawn, beef tenderloin, or chicken breast are deep-fried in olive oil in a stainless steel pot and then dipped in mayonnaise, Tartar sauce, catsup with garlic, or a sauce made of egg yolk, black pepper, or curry.
The tenderness and juiciness of the meat, the flavor of olive oil, and the variety of sauces make this fondue special and enticing. In chocolate fondue, bite-sized pieces of fruit are coated with chocolate melted in a fondue cooker. The result is wonderful for the sweet tooth. All the pots are fueled by alcohol. The fondue craze hasn't really taken off here in Taiwan; but who knows with the acceptance of other foreign ideas and tastes, it could become a new fad.