Talk:Hot pot

message: I'm writing an original article at Hot pot/Temp.
Allentchang 01:26, 10 Jan 2005 (UTC)
thread_title: Untitled

message: Asian style 'Hot pot' has its origins in the Mongolian troops of Genghis Khan, as an easy way to cook using shields or helmet when marching and riding many miles.  — Preceding unsigned comment added by 14.203.210.16 (talk) 03:53, 24 May 2018 (UTC)
replies: text: hot pot was invented in China way before the Mongols appeared! 76.104.243.115 (talk) 08:01, 14 December 2022 (UTC)
thread_title: origins

message: For the sake of being correct, if anyone wants to add pinyin would you please:
1. Include the correct tones. This has to be the most important thing. Without tones, there is ambiguity. Even with context to guide you, it's a very bad habit not to use tones. This is WikiPedia we're talkin' about!
2. Space the pinyin according to matching characters ("pinyin" being accepted as correct, but technically it's pīn yīn ;) )
Seems a lot more professional and it's accurate.
Djwatson 05:46, 16 January 2006 (UTC)
replies: text: You're right, full pinyin should have tones. However pīnyīn is actually correct, and technically correct. In pinyin, separate syllables are grouped together to form words. LDHan 16:37, 7 March 2006 (UTC)
thread_title: Take Care With Pinyin Please!

message: I noticed someone put a link to a commercial site selling hot pots.  Is this in the spirit of wikipedia?  It is even labeled, "buy mongolian firepots".  Are there a wikipedia guidelines about this sort of thing?  I don't think it's right, having any sort of commercial link.  Imagine if all pages had links to stuff you culd buy!  Should we remove it?
Definately.  That said, I could be wrong since I'm quite a newb, so I'll let someone else do it. Yoink23 01:12, 12 December 2005 (UTC)
replies: text: Changed wording. Paticular page has a lot of relevant info on the subject. Could fall into grey area.   D-Rock 19:07, 12 December 2005 (UTC)
thread_title: Ad?

message: Why was this article flagged? I see nothing wrong with it, and it seems to flow smoothly... perhaps somebody could clarify? Kareeser 21:52, 13 December 2005 (UTC)
replies: text: It was pretty choppy and difficult to read a couple days ago. Several editors have helped clean it up. D-Rock 23:39, 13 December 2005 (UTC)
replies: text: Removed tag. D-Rock 23:41, 13 December 2005 (UTC)
thread_title:  Flagged for copyediting 

message: The Chinese style of cooking has origins in Mongolia and northern China, emerging in primitive forms over a thousand years ago. Mongolian nomads would cook meat and vegetables in a pot over the embers of a camp fire. It is these nomads who is said to have started the tradition of slicing meats thinly, allowing them to be cooked with minimal use of precious fuel.
This is a very dubious paragraph. The cooking method is largely unknown in Mongolia today, which means it probably isn't traditional there either. The alleged motivation for its invention is absurd in a nomadic context. Fuel for cooking isn't precious in the steppe, there's an unlimited supply of dried animal dung. --Latebird 16:18, 30 June 2006 (UTC)
thread_title:  Purported Mongolian origin 

message: :“[Hot pot] consists of a simmering pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.”
Does the same apply to Korean jjigae? If not, it's not a hot pot as defined above and should be removed, especially since it is already covered in its own article at jjigae. Wikipeditor 21:20, 25 October 2006 (UTC)
thread_title:  Jjigae 

message: The photos we've currently got do not accurately represent hot pot, in particular, Chinese style hot pot (火锅). "Raw meats ready to be cooked" is fine, however the others are not accurate representations. The flaming hot pot is just an attempt at cooking hot pot that got out of control! Wink wink, you know who you are. The hot pot should not spout flames like this. The current photos certainly don't look appetizing at all.
Those of you living or travelling in China should definitely be able to come up with something; a traditional coal fired hotpot would be great. I'll try as well. 
Ideally, I reckon it would be great to get a photo for each different kind of hot pot mentioned in the article. Now that would be authoritative! Good luck! Djwatson 06:15, 30 December 2006 (UTC)
thread_title:  New Photos Required 

message: Aren't cellophane noodles a popular ingredient in Chinese hot pots?  And also Japanese sukiyaki?  Can this be added to the article?  Badagnani 21:47, 28 January 2007 (UTC)
replies: text: Yes 72.85.50.130 (talk) 14:43, 9 December 2023 (UTC)
thread_title:  Noodles 

message: What is the reason for this revisionism?  It's quite diametrically opposed from the previous text we had, and removes a lot about the thin slicing, etc.  Even if you are sure it's not consumed today in Mongolia (are you also referring to Inner Mongolia, which is certainly part of historic Mongolia, and where the hot pot style of cooking is certainly known?  I'd have preferred discussion here first, with the input of knowledgeable editors, before that massive, unilateral change was implemented.  Badagnani 11:19, 12 April 2007 (UTC)
replies: text: The previous version was unsourced, while the actual Mongolian cuisine is well documented. The Mongols in Inner Mongolia share the same culinary traditions, despite of what the Han-Chinese immigrants there may have brought with them. Discussion of the topic was started in June 2006 four headings further up on this very page, and remained unanswered for almost a year. If that's what you call "unilateral", then so be it. Note that pretty much all of the receipes that are called "Mongolian" elsewhere (both in the west and in China) really have nothing to do with Mongolia. The term is most commonly used as a synonym for "unusual" or "exotic". --Latebird 14:16, 12 April 2007 (UTC)
thread_title: Mongolian/not Mongolian

message: Da ben lu (打邊爐) is the common Cantonese terminology for hot pot which translates literally into "hitting the side of the pot."
First off, 'Da ben lu' does not conform to any accepted romanization of Cantonese or Mandarin. Second, those are not the original characters for the common Cantonese terminology for hotpot. As such, the literal translation is incorrect, it is not "hitting the side of the pot." Get your facts straight.
:Okay, so what is the correct explanation? Let's work together to get it exactly right. Badagnani 07:38, 21 May 2007 (UTC)
replies: text: about the romanization for canto, daa2 bin1 lou4 should be it (i used this website for the correct notations: http://www.cantonese.sheik.co.uk/scripts/wordsearch.php?level=0), note that it's got 9 tones instead of 4. and the meaning... i'm not professional, but it sorta means sitting around a pot... waiting for better answers...  Kenny062300 (talk) 12:22, 9 August 2011 (UTC)
thread_title: Da ben lu

message: A small revision in response to Badagnani deleting it. Coriander is really the only fresh herb used in Sichuan cooking. Very common in many noodle dishes, soups, as well as dishes like "kou3 shui3 ji1". Used to break up oily flavors. Sometimes the stems are used, sometimes the leaves, sometimes both. Came to China during the Han dynasty and is grown nationwide. Djwatson 04:33, 13 June 2007 (UTC)
thread_title: Coriander

message: What is the clay hot pot used in Cantonese cuisine called? Photo I think it's a different type of hot pot, used in a different way than described in the article. Badagnani 21:29, 27 September 2007 (UTC)
replies: text: It is a Chinese porcelian bowl (瓦煲)  Benjwong 00:26, 28 September 2007 (UTC)

text: Is more of a "pan" with multiple uses.  Benjwong 02:55, 28 September 2007 (UTC)

text: I am not sure the pan specified in your photo is used for this hot pot cuisine. At least that I have seen.  Others may disagree. Benjwong 00:48, 29 September 2007 (UTC)
thread_title:  Clay pot 

message: As Hot pot (disambiguation) shows, hotpot can refer to a variety of dishes - notably in British English it only ever refers to the stew, and never to a fondue-style event.  Therefore I think that the dismbig should be moved here, and this article should be moved to a different name - Hot pot (Asian cuisine) would do, perhaps Chinese fondue would be a more unique (and descriptive) name even if not universally applicable, or someone may be able to work something on the Steamboat theme. Hotpot on its own is not a good name though. FlagSteward 14:37, 30 September 2007 (UTC)
thread_title: This page should be a disambiguation

message: Was this deleted text totally false? It sounds accurate. Badagnani 06:20, 20 October 2007 (UTC)
thread_title: Deletions

message: I have made the Mandarin term for hot pot (火锅) primary and the Cantonese term (打邊爐) an alternative. The rationale for the change is that use of the Mandarin term is not limited to Cantonese-speaking regions and making it primary reflects the usage of the majority of Chinese speakers.
I have also added 打邊爐 as an alternative to 打甂爐. Although some have argued that the latter (打甂爐) is the original and the former (打邊爐) a derivative or corruption, 打邊爐 has become the overwhelmingly dominant way of writing the Cantonese term for hot pot. For that reason, I edited the article to list 打邊爐 before 打甂爐.
I have also deleted the previous literal translation of 打甂爐, "hit the 'bin' pot". That translation is unsupported and a mistranslation of 打.
In Chinese, including Cantonese, 打 is used in numerous multi-character expressions to take the place of concrete, specific verbs. When used that way, 打 is used in many senses and cannot be translated in a context independent way.
Here's a number of example Cantonese and Standard Chinese expressions that begin with 打 but has nothing to do with hitting or striking:
:打噎 (to hiccup; Cantonese)
:打冷震 (to shiver; Cantonese)
:打工 (to work/to be in the employ of an employer; Cantonese)
:打眼影 (to apply eye shadow; Standard Chinese)
:打喊露 (to yawn; Cantonese)
:打鼻鼾 (to snore; Cantonese)
:打電話 (to make a phone call; Standard Chinese)
:打算 (to plan what to do; Standard Chinese)
:打乞嗤 (to sneeze; Cantonese)
There are numerous other examples, but in short, 打 in 打甂爐 should not be translated as "to hit". --71.162.242.28 (talk) 17:26, 29 December 2007 (UTC)
thread_title:  The Chinese (including Cantonese) term for "hot pot" 

message: I came to this article out of curiosity about the inexpensive small appliance known (mostly to college students) as a "hotpot." I'm surprised that there isn't anything about it at all here. Rival is the main manufacturer of these.
Togamoos (talk) 20:08, 19 January 2009 (UTC)
replies: text: College students, in my experiece, use a hot plate, which is like a portable burner, but without a pot; a pot or saucepan is placed on top of it. I haven't seen college students use a crock pot which sounds like what you're describing, because it cooks very slowly. But many Asian college students use rice cookers. Badagnani (talk) 22:45, 19 January 2009 (UTC)
replies: text: Nope, not a Crockpot, a hotpot. Togamoos (talk) 17:32, 24 January 2009 (UTC)

text: "Electric kettle". There are many different brands. By all means create a page. FiveRings (talk) 05:15, 25 January 2009 (UTC)

text: nope, page is already there, under Electric water boiler.  I'll put in a xref. FiveRings (talk) 05:17, 25 January 2009 (UTC)
thread_title:  What about the hotpot used by college students? 

message: In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape - a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.
I deleted this from the article because it was unsourced, and because I had never seen this in Xishuangbanna. I think that whoever wrote this did not have much experience with hot pot because, throughout China, hot pot is divided into a spicy and a cooler side.  — Preceding unsigned comment added by 72.152.226.10 (talk) 23:04, 24 October 2011 (UTC)
thread_title:  Xishuangbanna 

message: in "regional variations" the article claims (unreferenced) that congee can be used instead of stock in canton.  Is this really true?   can congee really boil hot enough without burning to cook the ingredients?  I'm pretty skeptical about this claim!  — Preceding unsigned comment added by 2.28.25.125 (talk) 18:05, 18 November 2011 (UTC)
thread_title:  Congee in Canton instead of stock. 

message: An ethnobotanical survey of medicinal spices used in Chinese hotpot
Menghua Wu a, Ping Guo a,b, Sze Wai Tsui a, Hubiao Chen a, Zhongzhen Zhao a,⁎
a School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China
b School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, Sichuan, China  — Preceding unsigned comment added by 91.158.65.77 (talk) 15:37, 5 January 2015 (UTC)
thread_title:  paper that can help woth the article 2012 published 

message: Substituted at 18:17, 29 April 2016 (UTC)
thread_title: Assessment comment

message: There's not much out there about conveyor belt hot pot to justify its own article. ... discospinster talk 20:54, 4 July 2019 (UTC)
replies: text: I think conveyor_belt_hot_pot shouldn't be merged with hot_pot for the same reasons that conveyor_belt_sushi is a separate article from sushi.  Mainly, that it would discourage additions to the article because they would mostly be off-topic for the hot_pot article.  There have already been some additions made, and I think others are likely. Musicman103 (talk) 03:28, 12 July 2019 (UTC)
thread_title:  Proposed merge with [[Conveyor belt hot pot]] 

message: — Assignment last updated by Jiguguji (talk) 01:38, 4 December 2022 (UTC)
thread_title: Wiki Education assignment: Writing Workshop

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thread_title:  Copyright problem removed 

message: — Assignment last updated by QiweiDuan (talk) 02:23, 9 December 2022 (UTC)
thread_title: Wiki Education assignment: Research Process and Methodology - FA22 - Sect 200 - Thu

message: Thai suki is usually prepared by a cook, rather than prepared by the diner at the table, as is hot pot. Kortoso  (talk) 02:57, 25 January 2023 (UTC)
thread_title:  Thai suki 

message: — Assignment last updated by EugeneC05 (talk) 21:06, 10 October 2023 (UTC)
thread_title: Wiki Education assignment: ESL Workshop

message: 'Due to the high humidity in the region, local people eat spicy food to remove the moisture from their bodies.' This has no scientific basis and is stated as if it's fact. It should be amended to say local people BELIEVE eating specify food removes moisture from their bodies or removed all together. 2A00:23C7:5AD0:8F01:26D1:D051:CE72:54F4 (talk) 16:50, 9 November 2023 (UTC)
thread_title:  Unsourced psudo science  

message: — Assignment last updated by LuciaCJ (talk) 20:53, 19 February 2024 (UTC)
thread_title: Wiki Education assignment: ESL Workshop