Daimei Hot Pot Irvine Menu (2024)

FAQs

What order does food go in hotpot? ›

Put meat or fish balls into the hotpot first.

Once the broth in your hotpot is boiling, use a hotpot strainer to add the meat or fish balls you ordered. These will take around 5 minutes total to cook, so give them a head start before adding other ingredients.

Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood.

How to buy meat for hot pot? My parents prefer leaner cuts of meat like beef flank and lean pork chops, but you can also opt for more fatty cuts like beef brisket, ribeye, and etc. There's really no wrong way to go.

Essentially you can cook any kind of meat in hot pot, as long as it's sliced thinly. You pop it into the boiling water, swish it around a bit and let the pot come back up to a boil, pull it out and eat it. Typically thinly sliced beef, pork, and chicken are very popular.

You can drink the broth throughout your meal or save it until the end when it's soaked up all the lovely flavours from your ingredients. Remember, it's a communal meal, so don't be greedy! Share out the food and enjoy the experience together.

Hearty and leafy, look for greens that retain texture after cooking like bok choy, watercress, snow pea leaves, Napa cabbage, Chinese spinach, gai lan and green onions. Look for daikon, carrots, small potatoes and either cut into cubes or thinly sliced.

Choose fish, seafood, lean pork, and chicken over internal organs such as liver, intestines, beef tripe, and pork kidney.

Hotpot is comforting, joyful, delicious. Hotpot is also an interactive dining style that lets you assemble your own collection of fresh ingredients to cook at the table in a simmering pot of flavorful soup.

Traditional Chinese hot pot generally comes already loaded with meat, seafood, and vegetables, but with shabu shabu you'll be given plates of meat, vegetables and other items (dumplings and udon, for example) to cook in the broth.

What kind of fish is good for hotpots? ›

Sliced Fish Fillet (鱼片)

Whether it's catfish (鲶鱼), mullet (鲻形目), snakehead fish (黑鱼), cod (鳕鱼) or any other type of fish that might be on the menu, sliced fish fillets are a classic seafood addition to any hot pot. The pieces of fish are sliced then to make cooking them in the boiling broth much easier.

Hotpot: Fondue

Although the cheesy taste and texture of fondue is quite different to hotpot, the ritual of sharing a dish and taking turns to dunk pieces of bread or meat before eating them is so reminiscent of traditional Chinese hotpot that the French for hotpot is la fondue Chinoise.

Though all noodles are good noodles, I've recently started using mostly rice or bean-based varieties because they don't cloud the broth with starch or stick to the bottom of the pot (a pain during post-meal cleaning). My favorites include mung bean glass noodles, vermicelli, pho noodles, and egg noodles.

Many restaurants offer all-you-can-eat hotpot deals to attract customers in autumn and winter. However, people often overeat easily with the joyful atmosphere. Additionally, many common hotpot ingredients are high in energy and fat. Overconsumption of such ingredients would lead to imbalanced nutrition.

Cut of Lamb:

Fat (not gristle) really helps to give this hotpot lots of lovely flavours. Diced lamb neck is perfect, as it has little streaks of fat running through it. Diced lamb shoulder or leg will also work. If you want to use ready-diced lamb, that's fine too – just make sure it's a little fatty.

The first order fine dining servers typically take is the drink order – ideally within a moment or two of the table being seated. The meal proceeds accordingly: drinks, appetizers, entrees, and desserts.

To prevent cross contamination store food in a cooler in the following order: Cooked and ready-to-eat foods on the top or highest shelf. Whole meat on the shelf below the ready-to-eat items. Ground meat below the whole meat.