EATING HOT POT IS NOT A PASSIVE ACTIVITY; DINERS SELECT MORSELS OF PREPARED RAW FOOD FROM PLATES SCATTERED AROUND THE TABLE, COOK THEM IN THE POT, DIP THEM IN THE PREFERRED SAUCE, AND THEN EAT THEM...HOT, FRESH, AND TENDER. THEY CAN ALSO LADLE UP THE BROTH FROM THE POT AND DRINK IT BY ITSELF.

HOT POT, ACCORDING TO SOME HISTORY BOOKS, ORIGINATED IN MONGOLIA. ABOUT 800 YEARS AGO, LED BY THE COURAGEOUS GENGHIS KHAN, THE MONGOLIANS WERE POWERFUL. THEY CONQUERED CHINA, THE MIDDLE EAST, AND A BETTER PART OF EUROPE. THEY WERE SO BUSY CONQUERING THE WORLD THAT THEY HAD NO TIME TO COOK. COOKING BIG CHUNKS OF MEAT AND ROOT VEGETABLES TOOK UP TOO MUCH TIME. ONE DAY, A CHEF FOUND OUT THAT IF HE SLICED THE MEAT VERY THIN, IT CAN BE COOKED INSTANTLY. LATER ON, THE MONGOLIANS REALIZED THAT THE THIN MEAT ALSO ABSORBS THE FLAVOR FROM THE BROTH BETTER. SO, THEY STARTED TO DEVELOP THE BROTH BY ADDING DIFFERENT SPICES AND HERBS. THIS METHOD OF COOKING SPREAD THROUGHOUT CHINA. IT IS THE MOST POPULAR KIND OF CUISINE IN CHINA NOW! THE HOT POT CONCEPT WENT TO JAPAN AND KOREA, NAMED AS "GENGHIS KHAN" . "LET'S GO HAVE GENGHIS KHAN!" WAS THE DINING RAGE FOR THE JAPANESE AND KOREAN YOUTHS FOR CENTURIES. WITH THE OPENING OF A HOT POT RESTAURANT CALLED "SUEHIRO" IN OSAKA, THE OWNER REGISTERED THE NAME OF 'SHABU- SHABU' AS A TRADEMARK IN 1955...WHICH IS THE FAMILIAR SWISHING SOUND WHERE THE DISH GETS ITS NAME. SHABU-SHABU DIRECTLY TRANSLATES TO "SWISH-SWISH".

IN THE NEXT HUNDREDS OF YEARS, THE BROTH RESEARCH INCREASED IN INTENSITY. THE BROTHS SERVED AT Q RESTAURANT ARE THE BEST THAT CAN BE FOUND, CULMINATING FROM MANY GENERATIONS'EFFORTS AND EXPERIENCES. THE INGREDIENTS COME TOGETHER FROM CHINESE TALENTS MIXED WITH MODERN TECHNOLOGY.

THE POT ITSELF HAS BEEN CHANGED FROM HELMETS OF THE MONGOLIAN ARMY TO CERAMIC OR METAL POTS. IN THE PAST, CHARCOAL WAS THE FUEL OF CHOICE. TODAY, PEOPLE USE MOSTLY GAS OR ELECTRICITY FOR THIS PURPOSE; ONLY THE MOST NOSTALGIC USE CHARCOAL. ALCOHOL IS ALSO USED OCCASIONALLY. SOME OF THE POTS ARE EQUIPPED WITH A CHIMNEY IN THE MIDDLE, ALONG WITH A VALVE FOR CONTROLLING THE SIZE OF THE FLAME. WITH MODERN TECHNOLOGY, INDUCTION COOK TOPS ARE OFTEN USED NOW FOR SANITARY AND FIRE PREVENTION PURPOSES. OUR SOUP STOCK IS PREPARED WELL BEFOREHAND, AND IS MADE BY BOILING BEEF, PORK, AND CHICKEN BONES. MEAT, SEAFOOD, VEGETABLES, TOFU, AND BEAN NOODLES ARE THE MOST POPULAR INGREDIENTS. FRESHNESS COMMANDS. PORK, BEEF, AND CHICKEN ARE OFTEN PRESENTED SIDE BY SIDE. MEAT SHOULD NOT BE COOKED TOO LONG; OTHERWISE IT WILL LOSE ITS TENDERNESS. THE MEAT IS CUT AS THIN AS PAPER, AND THAT'S WHY A SIZABLE PIECE OF MEAT OFTEN SHRINKS TO A SMALL BITE AFTER BEING BOILED. SEAFOOD USUALLY INCLUDES SHRIMP, CRAB, OYSTERS, CLAMS, SQUID, CUTTLEFISH, AND FISH FILET. TO MAKE SURE THE MORSELS DO NOT DRIFT AWAY OR SINK TO THE BOTTOM OR HIDE SOMEWHERE, A STRAINER IS RECOMMENDED IN WHICH EACH DINER CAN HOLD ONTO HIS OR HER DELICACIES.

FRESH VEGETABLES SHOULD BE BOILED ONLY LIGHTLY. MUSHROOMS OF VARIOUS KINDS, DRIED OR FRESH, ARE WIDELY USED. BEAN CURD AND BEAN NOODLES SERVE AS MORE THAN JUST FILLERS. THEY DO NOT HAVE MUCH TASTE THEMSELVES, BUT THEY ABSORB THE RICHNESS OF THE BROTH AND OTHER INGREDIENTS. NOODLES ARE USUALLY COOKED LATER TO HELP FINISH UP THE SOUP. SOME PEOPLE PUT PLAIN RICE INTO THE LAST OF THE SOUP TO MAKE PORRIDGE. CONSISTENT WITH CHINESE CULINARY TRADITION, NOTHING IS WASTED. THE SAUCES ARE ALSO PREPARED BEFOREHAND. SOME ARE PERSONAL CONCOCTIONS, WHILE MOST CONSIST OF SOY SAUCE, VINEGAR, HOT PEPPER, GARLIC, AND PARSLEY. SOME PEOPLE TAKE THEIR TIME COOKING ONE THING AT A TIME. WHEREAS SOME ENJOY PUTTING ALL THEIR MEATS AND VEGETABLES IN AT THE SAME TIME AS A STEW.

IF THIS IS YOUR FIRST TIME HAVING HOT POT, WE GUARANTEE THAT YOU WILL ENJOY OUR DELICIOUS AND HEARTY BROTH, AND THE MEATS AND VEGETABLES DELICATELY PREPARED FOR YOU. FEEL FREE TO ASK OUR SERVERS ANY QUESTIONS ABOUT HOT POT. THEY ARE THE EXPERTS, SINCE THEY ARE HOT POT LOVERS THEMSELVES! ENJOY, AND DON'T FORGET TO SAMPLE FROM OUR COCKTAIL AND WINE LIST. THESE SPECIAL DRINKS GO ESPECIALLY WELL WITH THESE DELICIOUS MEALS!

SINCERELY,
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