The
Biggest Steamboat
in the World
19 October 2006
Chongqing
has the reputation of being one of three
furnaces in China for its steamingly hot
weather in summertime. And it also has a
reputation of producing, arguably, the
best steamingly hot pot (steamboat)
during cooling seasons.
Now
as cooling season creeps in, so does the
steamboat, but with a big show.
Last
weekend on the opening day of the city’s
annual steamboat festival, over 100,000
people sat at 1,000 tables in the
Chongqing street busily dipping their
chopsticks in hot pots.
The
biggest hot pot in the world (天下第一锅)
Measuring 76
metres in length, it is certainly
the longest steamboat in the
world which was shared by 300
people at the evening.
Typical
steamboat consists of a simmering pot of
stock with the heat source coming from
underneath. Food are cooked at the table
and eat with dipping sauces.
Ingredients
of steamboat normally include thinly
sliced mutton, beef, port and fish,
meatballs, fishballs, prawns, egg
dumplings, rice noodle, green bean
noodle, tofu and variety of vegetables.
The
earlier and more authentic steamboat used
an earthen pot that was heated with
charred wood, which gives strong natural
aroma. Nowadays a metal pot on a portable
gas or electric stove is more common.
Based
on the different flavours of the stock,
the steamboat can be categorised into
different styles. Below are some most
popular ones:
Hot Hot Pot
(麻辣锅)
Obviously, it’s very
hot. A Sichuan style that blends
chilli and other strong spices into
the stock, which brings a robust
flavour to the food.
Yin Yang Pot (鸳鸯锅)
As the name has
suggested, it offers a duel
presentation: A pot divided into tow
parts, one being hot with chilli (red
stock 红汤), another mild in
taste (white stock白汤), which is ideal for
catering different preferences.
Water Pot
(清锅)
Ingredients are cooked
in boiling water that adds no spice
or flavour, so the original texture
and aroma of the food can be better
appreciated. This is a reflective
Canton style.
Wine Pot
(醉鸡锅)
From one extreme to
another, this is a drunken style of
Canton. The flavour and nutritious
value of the stock is enhanced with
chicken, wine and Chinese medicinal
materials.
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