01 Enoki mushroom:
Structure: The mushroom shape of enoki mushroom is tight and does not rot after cooking for a long time.
Growing environment: Enoki mushrooms usually grow in moist environments, such as woodlands, fields, etc.
Physiological characteristics: Enoki mushrooms are tender and delicious, full and juicy.
Uses: Enoki mushroom is one of the star vegetarian dishes in hot pot, suitable for cooking methods such as shabu-shabu and spicy tang.
Culture: Enoki mushrooms are widely used in hot pot culture, and their tight mushroom shape and unique taste make them much loved.
02 Lettuce:
Structure: Lettuce is a vegetable with a crisp and tender texture.
Growing environment: Lettuce can be grown in a variety of climates and is highly adaptable.
Physiological characteristics: lettuce has a refreshing and greasy taste, sweet and crisp and tender taste.
Uses: Lettuce is one of the common must-order dishes in hot pot, which can be eaten raw or cooked.
Culture: Lettuce has the effect of absorbing oil when shabu-shabu, which can reduce the greasy feeling of the soup base, and is widely used in hot pot culture.
03 Chrysanthemum:
Structure: Chrysanthemum is a green leafy vegetable, and there are two types of chrysanthemum, macrophylla and microphylla.
Growing environment: Artemisia chrysanthemum is highly adaptable and can grow in a variety of climatic conditions.
Physiological characteristics: Artemisia chrysanthemum has a soft and smooth taste, a fragrant taste, crisp and tender.
Uses: Artemisia chrysanthemum is one of the vegetables that must be ordered when eating hot pot, and is often used in shabu shabu, especially suitable for putting it into the bottom of white soup and red soup pot.
Culture: Artemisia chrysanthemum is an aristocratic dish of the ancient royal court, highly regarded for its special smell and high nutritional value, and has become one of the important elements in hot pot culture.
04 baby cabbage:
Structure: Baby cabbage resembles a small cabbage with no old stems.
Growing environment: Baby cabbage is suitable for growing in warm climates.
Physiological characteristics: baby cabbage has a sweet taste, a crisp and tender taste, and plenty of moisture.
Uses: Baby cabbage is one of the popular hot pot vegetables, which can be eaten directly after being blanched and has a good taste.
Culture: Baby cabbage is often used in hot pots, and its sweet taste and abundant moisture make it one of the popular vegetarian dishes.
05 Kelp:
Structure: Kelp is a marine plant that is commonly found in the marine environment.
Growing environment: Kelp is suitable for growing in the ocean, and can generally be seen in shallow water depths.
Physiological characteristics: Kelp is soft and delicious, with a delicious and tender taste.
Uses: Kelp is one of the essential vegetables in hot pot, and is often used in hot pot stew to retain its crisp and tender characteristics.
Culture: Kelp has a long history in traditional Chinese cuisine and is often used in shabu-shabu and other cooking methods, making it an important part of hot pot culture.
06 Bamboo shoots:
Structure: The tips of bamboo shoots are young shoots of bamboo, usually in the shape of long strips, with a thin layer of skin on the outside and crisp white flesh on the inside.
Growing environment: Bamboo shoots are unique vegetables in the south, mainly grown in bamboo forests, and need suitable climate and soil conditions.
Physiological characteristics: The tip of the bamboo shoot is rich in moisture, crisp and refreshing, and delicious in taste. When cooked in a hot pot, it retains its crisp texture.
Uses: Bamboo shoots are often chosen as one of the side dishes of hot pot. It can be cooked directly in a hot pot without dipping in sauce and is still very tasty. Rinsing bamboo shoots thoroughly during shabu-shabu can enhance the texture and flavor of the dish.
Culture: As a side dish of hot pot, bamboo shoots play an important role in hot pot culture. It is widely chosen and loved by people and is considered to be crisp and delicious in taste.
07 Yam:
Structure: Yam is a tuber plant with a rough exterior and delicate flesh on the inside, white or yellow in color.
Growing environment: Yams are suitable for growing in warm and moist environments, and are usually cultivated in areas with fertile soil and good drainage.
Physiological characteristics: Yam meat is waxy and smooth, rich in starch and dietary fiber, and has the effect of strengthening the spleen and stomach.
Uses: Yams are often used in dishes, desserts and stews. In hot pot, yam can be used as one of the side dishes, and when cooked, it has the characteristics of sweet and glutinous.
Culture: Yam is regarded as a nourishing ingredient in many cultures, endowed with health and wellness significance. Its use in hot pot also reflects people's pursuit of healthy and delicious hot pot.
08 Lotus Root:
Structure: The lotus root is the stem of the lotus flower, which is brown or light brown in appearance and has many lotus nodes inside, with gaps between the lotus roots.
Growing environment: Lotus root grows in shallow lakes or ponds, which require suitable water quality and soil conditions.
Physiological characteristics: Lotus root has a crisp texture, a sweet taste, and is rich in dietary fiber and a variety of nutrients.
Uses: Lotus root is often cut into thin slices as one of the side dishes of hot pot. After boiling for a few minutes, the lotus root slices become sweet and delicious, with a crisp texture. The cooking time can be adjusted according to personal taste preference.
Culture: Lotus root is seen as a symbol of good luck and purity in many cultures, and is often used in cooking and eating. In hot pot, the sweet taste and crisp texture of lotus root add a special flavor to the hot pot.
09 Lettuce:
Lettuce (lactuca sativa) is a leafy vegetable commonly found in salads. Its leaves are long strips and can be light green or dark green in color with a crisp texture. Lettuce can be eaten raw or cooked, and has a refreshing taste with a hint of bitterness.
Lettuce grows well in warm climates and soils rich in organic matter. It can be planted directly in the field or indoors in pots.
Lettuce can be used to make a variety of hot and cold dishes such as salads, sandwiches, burgers, etc. It can be eaten with other ingredients, such as vegetables, fruits, cheese, etc. Lettuce can also be cooked, such as stir-fried, boiled, stewed, etc.
Lettuce is widely consumed in many cultures. It is a low-calorie, high-fiber vegetable that is rich in vitamins and minerals that help maintain a healthy dietary balance.