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South American. Street Food. Wine Bar. Acai Bowls. Baby Back Ribs. Biscuits and gravy. Bread Pudding. Breakfast Burrito. Breakfast Sandwich. Carrot Cake. Chicken And Waffles. Chicken fried steak. Chicken Parmesan. Chicken Sandwich. Chicken Wings. Chocolate mousse. Cobb Salad. Corned Beef. Crab Cake. Crab Legs. Duck Confit. Eggs Benedict. Fettuccine Alfredo.
Filet Mignon. Fish Taco. Foie gras. French Dip. French Fries. French onion soup. French Toast. Fried pickles. Fried rice. Green Curry. Grilled cheese. Ice Cream. Kale Salad. Kobe Beef. Lamb chops. Mac and cheese. Mandarin Duck. New York Style Pizza. Pad Thai. Peking Duck. Pimento Cheese. Po' Boys. In Japanese cuisine , hot pot dishes are called nabemono.
There are dozens of varieties of hot pots, and each hot pot has a distinct flavor and style. Sukiyaki is one of the most popular hot pot dishes among the Japanese, and the most well-known Japanese 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, used sparingly, 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.
Shabu-shabu 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 Steamboat Xiao Fei Yang Zhang 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. Because the shabu-shabu hot pot is briefly used to cook 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 high quality of the meat used, and the corresponding price charged for it at restaurants in Japan. With nabemono , rice or noodle is cooked with the remaining broth along with additional ingredients at the very end of the meal.
This is called shime , marking the end of the meal. Traditionally, hot pots are considered fall and winter dishes. It is usually eaten during celebrations or family gatherings. Just like the Chinese version, Cambodian hot pot consist of similar ingredients although the dish differs in that coconut milk is used as the base of the soup. Another variation of the dish is called "buttered yao hon" or "buttered chhnang pleurng"; the same ingredients are used but are instead cooked on a flat grill pan where butter is used as the base this is similar to Korean barbecue.
An herb sauce is usually added to "buttered yao hon", since the ingredients Kin Tub Thai Steamboat Menu are not flavored by immersion in a broth. In Philippine cuisine , hotpot is commonly served by Chinese specialty restaurants yet it is also not uncommon for it to offered in all-you-can-eat buffets.
The terms shabu-shabu and "hotpot" are Steamboat Thai Zhou also used interchangeably for this style of food preparation. In Thai cuisine , hotpot is called Thai suki , although it is quite different from the Japanese shabu-shabu variation called sukiyaki.
Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce , chilli, lime , and coriander leaves was added. Another variation is mu kratha , the Thai hot pot which originated from Korean barbecue combined with Thai suki.
In the Northeast region, a similar style of cooking called chim chum where thinly sliced meat is cooked in clay pots on charcoal stove is also popular. Tom Yum is a common soup base for Thai hot pot. In Swiss cuisine , a variation of the traditional Chinese hot pot locally called fondue chinoise lit. Various types of meat, fish and vegetables are boiled in a shared pot of broth. Various sauces and pickled condiments are provided on the side.
After all the diners have finished cooking, they eat the now well-flavored broth often combined with thin noodles. A Yin-Yang hotpot with both spicy and non-spicy broths. From Wikipedia, the free encyclopedia. Redirected from Steamboat food. East Asian varieties of stew. This article is about East Asian varieties of stew. For other uses, see Hot pot disambiguation. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. A common hotpot setup: raw foods ready to be cooked, with hot broth at the center of the tables of food.
Cookbook: Hot pot Media: Hot pot. This section is written like a personal reflection, personal essay, or argumentative essay that states a Wikipedia editor's personal feelings or presents an original argument about a topic. Please help improve it by rewriting it in an encyclopedic style.
August Learn how and when to remove this template message. Spicy hot pot broth in Chongqing style. Sukiyaki ingredients ready for cooking.
Teochew -style hotpot. Food portal China portal. Retrieved Retrieved 27 April Retrieved 26 April Cantonese cuisine. Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice.
Fermented bean curd Five-spice powder XO sauce. Chinese herb tea Dried shredded squid. Beijing cuisine.
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