A shallow pan of army stew at the table, brick-red and cloudy, kimchi and tofu rising through the broth. A Stew That Was Invented, Not Inherited The first two stops on this stretch of the journey were about dishes that...
Hotpot Academy, article 17. Last time, in the first entry of our World Hot Pot section, we looked at Thai Tom Yum — a broth that came from somewhere else entirely and got taken in by the Chinese hot pot...
Hotpot Academy, article 16. For fifteen articles we stayed inside China: Sichuan pepper and beef tallow, sour fermented Guizhou, Chaoshan master stock, Hainan's rice-washed vinegar broth, the clean-soup camp. This is the first entry in our new World Hot Pot...
Ask a British cook what a clear Chinese broth is for and you will usually get the same answer, delivered with a small apologetic shrug: it is the one for people who cannot take chilli. Something to order for a...
If you have only ever met Chinese hot pot as a scarlet lake of chilli oil, you have met perhaps half of it. Travel north — past the Sichuan basin, past the sour-simmered valleys of Guizhou — and the pot...
There is a soup most people in Britain have eaten since they were small. It comes in a bowl, it is warm and a little sweet, it is the colour of a late summer evening, and it is almost always...
Ask most people in Britain to picture Chinese hot pot and they will describe one thing: heat. A red, oil-slicked surface. Chillies floating like small dark boats. A warning not to touch your own eyes afterwards. That image is accurate...
Ask most people in Britain to picture a Chinese hot pot and they will describe one of two things: a scarlet cauldron of bubbling chilli oil from Sichuan, or a pale sour broth from Guizhou. Both are legitimate, both are...
If you have been cooking your way through this series, you have already met the loud ones. The Chongqing and Sichuan malatang tradition that arrives with a slick of beef tallow and a numbness that lingers on the lips. The...
