秋冬季最佳暖心美食 - 2015年10月27日

When autumn chill sets in, hotpot becomes a seasonal comfort food. While some people think hotpot means spicy, that isn't the case anymore. This classic fare comes in a wide variety of flavors and ingredients due to the place difference ranging from the east to the west. There are even modern twists using Chinese herbal medicines. What's more, almost all these versions of the hotpots are available in Minhang. Here's a quick guide to some of the hot spots for hotpots. Lu Feiran reports.

Sichuan hotpot

It takes a staunch stomach to enjoy an authentic Sichuan hotpot. It's not only the fiery chillies that characterize this dish but also some of the ingredients that go into the classic version. The Sichuanese prefer pig's brain and goose intestines to the more commonly used beef or mutton.

Don't be too put off. Offal may have a bad reputation with some people, but it really can add a distinctive taste to hotpot.

Dongzizhang Master's Hotpot in Minhang serves its hotpot with fresh cow's stomach and goose intestine. There's no "weird" smell on the table.

The restaurant also provides authentic Sichuan dipping sauces, like garlic with sesame oil. The hotpot is a bit on the greasy side, but that's how Sichuan people like it best.

Lafu Hotpot is another Minhang restaurant using animal organs. Its popular specialty is what the restaurant calls "abnormally hot meatballs." These pungent, spicy meatballs are probably beyond the tolerance of most people, but aficionados think they are paradise on a plate.

Guangdong totpot

In Cantonese, this hotpot is called dabianlu, which means "gathering around a pot, eating while cooking."

This dish is very popular in the southeastern provinces of Guangdong and Fujian, and in Hong Kong. The flavor is light, which is how these coastal people prefer it.

Beef is the star. The broth of the hotpot is usually made from beef bones. Sliced beef and beef meatballs are popular ingredients.

Another version is diaolong, which uses chuck cuts and is known for its less-greasy, soft flavors.

The Yuelai Yueniu is new restaurant in Minhang, but it has already attracted enthusiastic diners. Every dish served in the restaurant includes a tag on the plate, telling customers how long to cook meat in the broth: eight seconds for chuck; 12 seconds for flank.

Jiuniu Yipin Hotpot is a local restaurant renowned for its broth, which is made daily with fresh bones. Many patrons like to sip some of the broth before even without adding any ingredients.

Non-traditional, creative hotpots

There's no end of imagination when it comes to creating hotpots. Chefs have experimented with new versions that are as tasty and sometimes even healthier than traditional hotpots.

Laowang Hotpot in Minhang serves hotpots with only one broth made from chicken and pig's stomach instead of traditional beef. No one knows exactly where this version originated, but it has become very popular in recent years.

The soup is quite strong flavored, making a dipping sauce less compelling. The chicken and pig's stomach are soft and fresh.

Another restaurant, Dingwangwulao Hotpot, has made its mark as a pioneer in hotpot variations.

The menu is beyond imagination: ice cream and tofu pot, bread and tofu pot. The broth also uses some traditional Chinese medicines, such as ginseng, red dates and ginger. But don’t despair. The flavor of the soup isn’t nearly as odd as it sounds.

Japanese sukiyaki

The Japanese approach hotpot a bit differently from the Chinese. Instead of cooking ingredients as they eat, the Japanese usually put the beef, tofu, fungi, vegetables and any other ingredients into the pot at the same time to cook.

The dipping sauce is quite special as well. In Japan, people like to dip the food, especially beef, in raw egg because they believe the eggs strengthen muscle and spirit.

The usual broth for sukiyaki is miso or soy sauce soup, but in recent years, new variations have appeared.

The specialty at Take-Hokaido Sukiyaki in Minhang is kelp broth. The sea flavor of kelp adds a unique taste to the food and combines well with the vegetables and seafood cooked in the pot. There are no artificial additives in the broth.

The seafood platter at this restaurant is another must-order. The restaurant serves only the freshest ingredients.