Meat Platter (Beef, Lamb, Pork, Chicken)
Thinly sliced meats for cooking in the hot pot. Typically, a selection of beef, lamb, pork and chicken is available.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Hot pot cooking has a long history in East Asia, dating back centuries. The concept of cooking food in a communal simmering pot likely originated in China and spread throughout East Asia, evolving with regional variations. The meat platter, a collection of thinly sliced meats for hot pot, became increasingly popular as refrigeration and meat production improved, allowing for a wider variety of fresh meats to be available.
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Hot pot, and thus the meat platter component, is a deeply communal and social dining experience in East Asian cultures, particularly China. It's a time for family and friends to gather, share food, and bond.
Communal Eating
Hot pot is almost always enjoyed in a group setting. The shared pot encourages interaction and conversation, fostering a sense of togetherness.
Customization
Each person can select and cook their preferred ingredients in the hot pot, allowing for a personalized and interactive dining experience.
Celebratory Meal
Hot pot is often enjoyed during celebrations, holidays, and special occasions, symbolizing prosperity and abundance.
Symbolic Meanings
The circular shape of the hot pot itself is symbolic of unity and wholeness.
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The flavors are highly dependent on the hot pot broth and dipping sauces used. The meats themselves are generally mild, allowing them to absorb the surrounding flavors.
The flavor profile is determined by the hot pot broth. Common broths include spicy Sichuan peppercorn-based broths (mala), mild chicken or vegetable broths, and rich bone broths. The meats (beef, lamb, pork, and chicken) provide a savory umami base. Dipping sauces, which are crucial, often include soy sauce, sesame oil, garlic, chili paste, scallions, and fermented bean curd, adding layers of salty, savory, spicy, and tangy notes. The quality and freshness of the meats are key to enhancing the overall flavor.
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Meat Preparation
Ensure the meats are sliced thinly and evenly for quick and even cooking in the hot pot. Partially frozen meat is often easier to slice thinly.
Cooking Order
Cook meats early in the hot pot to flavor the broth. However, avoid overcrowding the pot to maintain a consistent temperature and prevent the meat from becoming tough.
Dipping Sauces
Experiment with different dipping sauce combinations to find your preferred flavor profile. Consider having a variety of options available.
Food Safety
Use separate chopsticks for handling raw and cooked meats to avoid cross-contamination. Cook meats thoroughly before consuming.
Broth Maintenance
Periodically skim off any foam or impurities that accumulate on the surface of the broth to keep it clear and flavorful.
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