huoguo

Huoguo, or hot pot (火锅), is a communal cooking method in which diners cook raw ingredients in a simmering pot of broth placed at the center of the table. The pot is typically heated with a portable stove or built into a table, and ingredients are added and retrieved with chopsticks or a slotted ladle. A variety of dipping sauces and condiments accompany the meal, allowing people to tailor flavors.

Originating in China, huoguo has many regional traditions and has spread to East Asia and among Chinese communities worldwide. Practices evolved over centuries, resulting in distinct styles. In Sichuan and Chongqing, a spicy mala broth made with chili peppers and Sichuan peppercorns is common, producing a tingling, numbing heat. In Cantonese areas, a milder or two-flavor yin-yang pot with separate spicy and non-spicy sections is typical. Other regions emphasize clear herb, tomato, mushroom, or seafood broths.

Common ingredients include thinly sliced beef and lamb, pork, fish and shellfish, tofu, leafy greens, mushrooms, noodles, and fish balls. Dipping sauces combine sesame paste or peanut sauce, soy sauce, chili oil, garlic, scallions, and vinegar, often mixed to taste. Food safety requires fully cooking meat and seafood in the broth and using separate utensils for raw and cooked items.

Socially, huoguo is associated with family and group meals, especially in colder months. It is widely served in restaurants and homes across China and in Chinese communities abroad, reflecting a culture of shared dining and hospitality.