Hong Kong-Style Hot Pot

Hong Kong style hot pot can be divided into 3 types, which is listed bellow.

Da bianlu (Cantonese) is a general term for Hong Kong-style hot pot, generally with light soup or satay soup as soup base, or two flavor in half at the same time. People put the food to boil until it done, and eat with soy. Hong Kong style hot pot is characterized by its various food, such as slice beef, grass crap, eel, geoduck, oyster, fish mince, shrimp mince, and salmon.

Wined chicken hot pot: it is popular for people in Hong Kong and Guangdong province to put a chicken or a half with yellow rice wine, medlar, and other Chinese herb as soup base.

  Porridge hot pot: originated in Shunde, Guangdong, this kind of hot pot, instead of soup, uses porridge as base to boil food.

Pork bone stew pot: originated in Macao, but reformed after spreading to Hong Kong and Shenzhen. The edible method of pork bone hot pot in Shenzhen is to eat the meat alongside the bone and absorb the marrow. While the method in Hong Kong, similar to that of Macao, pay attention to soup base and ingredient, and develop it to hot pot. Its creamy soup base is made by pork bone and other ingredients, adding white pepper and salt.