Hot pot, as the name suggests, is a pot over fire. Sitting at the centre of the table, food is served hot directly from the simmering fragrant pot. Succulent lamb, white mushrooms, green vegetables, yellow fried tofu, assorted colours of fish and meat balls quiver and sway gently in the bubbling broth. Sparkling, translucent rice noodles appear indistinctly through the rising steam, dotted with deep red chilli peppers. All blended together, it forms a unique and intense aroma wafting through the room, which stimulates the appetite of the diners gathered at the table. Friends and family cook and chat while dipping ingredients into their favourite sauces.

Plates of fresh and frozen food are spread around the pot, ready to be submerged into the stock; charcoal is added when the fire is about to die and water is added when the soup is about to dry. As the meal goes on, the flavour deepens as the stock thickens, and the cheers and laughter become more and more animated. Hot pot, at this moment, is not just delicious food, but more a cultural and bonding experience, the spirit of Chinese societies.

Hot pot is not simply placing ingredients into broth. There are different regional versions of hot pot throughout China, depending on the people and the culture. The differences lie in the broth base, what gets dipped and the dipping condiments.

Mongolian hot pot is known for its flavourful broth, which contains wolfberry, jujube, cumin and a mix of other herbs. In Beijing, hot pot is also called ‘lamb-swishing’ because lamb is a must-have ingredient to help fend off the severe chill of the cold climate. The most famous style is the ‘numbing and spicy’ flavours of Chongqing, due to the use of Sichuan chilli and peppercorns believed to help combat the humidity, while Guangdong boasts an abundant amount of sea resources, and therefore their hot pot is rich with seafood.

There are many different styles of Chinese hot pot restaurants throughout Australia, but for those who prefer to eat at home, hot pot is a very easy meal to prepare for the family.

First, choose any large pot. A popular style is the Yin and Yang pot which is divided in the centre to cater for two different soup bases. The burner can be gas, charcoal, electric or even alcohol as long as it is portable and can be placed on the table.

It is not necessary to prepare the broth from scratch as there is a large variety of packaged broths available in your local Asian grocery store. There are also different types of dipping sauces available on the market to help enhance the natural flavour of your ingredients. Other utensils include chopsticks, spoons, small bowls and strainers that can be easily found in your home.

The next step is to create a list of all the ingredients that you want to include, which will depend on your preference. However, there are definite staples that are must-haves - such as meat and fish balls.

For those hot pot lovers ready to enjoy a home-based hot pot banquet, pay a visit to your local Asian grocery store to find the fantastic range of Hakka, Lotus, Vinaco and Seawaves brand of products that are a perfect addition to your hot pot feast.