That's so "HOT POT"!!

I like steamboat...
I'm planning to go for a steamboat dinner on the 31st of December with friends...
That's actually because i'll be celebrating my birthday there...

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Steamboat (food)
It has been suggested that this article or section be merged into Hot pot.
Raw meats ready to be cooked.
Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue.
Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup.
In many areas, steamboats are often eaten in the winter.

Is it necessary to have steamboat dinner?
The answer is......

Because its have got so many ingredients!!

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Common ingredients-
Basic stock is often made using:
And bones of either:
Meats vary, and can include:
-Thinly sliced beef, pork, chicken, lamb, goat
-Fish pieces
Coagulated pork blood (I don't like it anyway)
-Fish balls
-Offal, ear and other delicacies
Vegetables include:
-Napa cabbage (or bo choy)
-Choy sum
-Garland chrysanthemum (tong ho)
-Snake beans
-Mung bean sprouts
-Varieties of mushrooms
-Thinly sliced potatoes
-Varieties of noodles
-Hoisin sauce
-Soy sauce
-Sesame oil
-White pepper
-Satay (or Sha Cha) Sauce
-Sesame butter
-Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)

The hot pot steamboat is actually originated from Beijing...

In Beijing (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten inside during the winter. Different kinds of hot pot 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, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.

The Manchurian hot pot (Traditional Chinese: 東北酸菜火鍋) uses plenty of Suan cai (Chinese sauerkraut) (Traditional Chinese: 酸菜; pinyin: suan cai) to make the pot's stew sour.

One of the most famous variations is the Sichuan or Szechuan "má là" (Traditional Chinese: 麻辣 — "numb and spicy") hot pot, to which a special spice known as huā jiāo (Traditional Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usual to use a variety of different meats as well as sliced mutton filet. A Sichuan hotpot 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 sauces and condiments used to flavor the meat. The cities of Chengdu and Chongqing are also famous for their different kinds of huǒ guō. "Sì Chuān huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. "Shuān yáng ròu", Chinese: 氽羊肉 (instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.

In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape - a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.

In Taiwanese hot pot, people eat the food with a dipping sauce consisting of sacha sauce and raw egg yolk.

In Thailand, hotpot is called "sukiyaki", although it is quite different from Japanese-style sukiyaki. A sauce, often mixed with broth from the hot pot, is based on tofu, sesame seed oil, chilis, and garlic.

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one of the steamboat restaurant in Ipoh!!Oh Yeah!!Ipoh!!

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Muahaha!!It's foooooood!!But it's still raw...

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Another Yes for me to have steamboat!!Yeah!!Steamboat!


Jacky Chin said...

Ya ya, it has so many ingredients... (^_^)"