This week I had the opportunity to have a couple students over to teach me how to cook Chinese food. On the menu this week was hotpot. It’s a traditional dish equivalent to fondu in the States. It was was surprisingly easy and delicious.
We began by meeting at the vegetable market on campus where the girls showed me which vegetable, meat and spice vendors they prefer. They named several strange vegetables that I pointed to including several types of chinese cabbage, squash, egg plants and green beans. We bought a ton of food. That’s a thing in China by the way, you always make more food than you can eat and never empty your bowl all the way.
Muge Brand – Hotpot Seasoning mix
Jaio (chinese duplings)
Turn hotplate on. Place seasoning packet into empty pot. Add boiling water from electric water boiler. Stir til well blended. Allow pot to come to a rolling boil then begin adding vegetables, several at a time. When they look cooked (which should only take a couple minutes or so), poke around with you chop sticks until you find something you prefer. Eat it all in one bite. Once the vegetables have started to cook, add the meats. That way something is ready to eat while the rest is cooking and the pot does not get too full. Be sure to slurp your noodles if you can’t get the entire bite into your mouth on one try.
* On a side note, the broth is usually not eaten only used for flavoring.
Chinese word of the day:
饺 – Jaio
A Chinese dumpling. They are delicious.