Enjoy Chinese scorching pot at Hyatt Regency Trivandrum

The scorching pot is a centuries-old custom originating from China, designed for communal consuming. Families sat round a scorching metallic pot crammed with a simmering broth, dipping noodles, meat, seafood, and greens into it. The excessive temperature of the broth immediately cooks the elements, making for a fast, hearty, shared meal consumed with the broth.

“In the previous, when there have been many youngsters in a household they ready scorching pot dinners,” says chef Cong Yong Li from Beijing, who’s curating Spice Up Your Lunch with a Chinese Hot Pot, a Sichuan-style Chinese scorching pot menu, on the Oriental Kitchen restaurant, Hyatt Regency Trivandrum at Vazhuthacaud, Thiruvananthapuram.

“A scorching pot, an immersive culinary expertise that brings teams collectively, is designed to supply an entire meal,” says Cong, 45, who began working at Oriental Kitchen in 2022.

The expertise was reintroduced following a optimistic response to the recent pot earlier in October. “This included queries about included queries about whether or not the recent pot was a Chinese or Korean variant, which begins with a cooked base not like the Chinese variations, which makes use of uncooked elements.”

Two forms of Chinese scorching pots can be found on the restaurant — pink and clear. “The pink selection makes use of a wealthy, thick and spicy soup-base, whereas the opposite model has a transparent soup base with lighter flavours.”

Meats, noodles, and greens are added as soon as the spiced broth begins simmering within the giant metallic pot.

Thin slices of rooster thighs, beef tenderloin, and lamb are added for a fast, even cook dinner, adopted by leafy greens similar to Chinese cabbage, bok choy, lettuce, spinach and mushroom varieties similar to button mushrooms and black fungus mushrooms.

Seafood together with prawns, squid, and sea bass are added in the direction of the top on account of its low cooking time. Cooking is accomplished with rice noodles, glass noodles (clear noodles of starch and water) or Udon noodles (product of wheat flour) added to the broth.

Some clients favor including shrimp balls and beef meatballs product of minced prawns and beef, respectively. For vegetarians, Tofu cubes and soy sticks can be found.

The cooked elements are dipped in a sauce mixture of peanut butter, soy sauce, garlic, coriander, and chilli. “This mixture will be adjusted accordingly to match preferences,” says Cong. Peanut butter is added extra for sweetness and soy sauce for saltiness.

Finally you combine the spicy broth with the dipping sauce and drink it to complete off the meal. One scorching pot can serve 4 folks.

The all-inclusive non-vegetarian scorching pot is obtainable at ₹3,200, seafood scorching pot at ₹2,600, meat scorching pot at ₹ 2,200 and vegetarian scorching pot at ₹1,800. Each add on prices ₹400. For reservations, contact 6238600446. Time: from 12pm to 3pm