Ta Pin Lu is a name used for Chinese-style communal hot pot: a simmering pot of savory broth where diners cook thinly sliced meat, seafood, vegetables, tofu, and noodles at the table. This approachable version uses a ginger-and-mushroom broth and simple dipping sauces, while leaving room for regional and family preferences in the ingredients and seasonings.
Hot pot is served in many forms across China, with different broths, ingredients, and names depending on the region. This recipe is a mild, flexible starting point rather than a claim to one definitive version. You can make the broth ahead, then arrange the raw ingredients on separate platters so everyone can cook a few pieces at a time.
Ingredients
- 8 cups (1.9 L) low-sodium chicken stock, or vegetable stock
- 4 cups (950 ml) water
- 4 dried shiitake mushrooms (about 12 g), rinsed
- 2-inch (5 cm) piece fresh ginger, thinly sliced, about 1 oz (28 g)
- 4 scallions (about 60 g), trimmed; cut 2 into large pieces and thinly slice the other 2 for serving
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) Shaoxing wine, optional
- 1 teaspoon (5 g) fine salt, plus more only if needed
- 8 oz (225 g) beef sirloin or rib-eye, very thinly sliced
- 8 oz (225 g) boneless, skinless chicken breast, sliced into thin strips
- 8 oz (225 g) firm white fish, such as cod, cut into bite-size pieces
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) napa cabbage, cut into broad strips
- 6 oz (170 g) baby bok choy, halved lengthwise
- 6 oz (170 g) fresh shiitake or cremini mushrooms, stems trimmed and caps sliced
- 4 oz (115 g) enoki mushrooms, root ends trimmed and clump separated, or use another 4 oz (115 g) sliced mushroom
- 8 oz (225 g) dried rice vermicelli, prepared according to its package directions just before serving
- For a soy-sesame dip: 3 tablespoons (45 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) toasted sesame oil, and 1 teaspoon (3 g) finely grated ginger
- For a sesame paste dip: 3 tablespoons (45 g) Chinese sesame paste or tahini, 2 tablespoons (30 ml) warm water, 1 tablespoon (15 ml) soy sauce, and 1 teaspoon (5 ml) chili oil, optional
- 2 tablespoons (18 g) toasted sesame seeds, for serving
- 1 small bunch (about 20 g) fresh cilantro, roughly chopped, for serving
Dried shiitake mushrooms add a deeper, more concentrated flavor than fresh mushrooms. They are sold in many Asian grocery stores; if you cannot find them, use 4 oz (115 g) extra fresh mushrooms and expect a lighter-tasting broth. Chinese sesame paste has a robust roasted flavor. Tahini is an easy substitute, though its dip will taste a little less distinctly Chinese.
Instructions
- Make the broth. Add the stock, water, dried shiitake, ginger, the two large scallion pieces, soy sauce, optional Shaoxing wine, and salt to a large pot. Bring to a boil over medium-high heat, then lower the heat and simmer gently for 25 minutes. Taste the broth; add a little more salt only if it needs it. Keep the mushrooms in the broth for serving, or remove them, slice them, and return them to the pot.
- Prepare the ingredients while the broth simmers. Arrange the beef, chicken, and fish on separate plates. Put the tofu, cabbage, bok choy, and mushrooms on a separate platter. Keep raw meat and fish chilled until you are ready to serve, and use a different plate and utensils for cooked food. Slice the scallions and chop the cilantro for garnishes.
- Mix the dipping sauces. For the soy-sesame dip, stir together the soy sauce, rice vinegar, sesame oil, and grated ginger. For the sesame paste dip, whisk the sesame paste with warm water until smooth, then mix in the soy sauce and optional chili oil. Taste both and adjust with a small splash of water if either is too strong or thick. Spoon them into individual serving bowls.
- Set up the table safely. Transfer the hot broth to a stable electric hot pot or a heavy pot on a safe tabletop burner. Follow the burner maker’s directions, set it on a heatproof surface, and keep cords, sleeves, and serving dishes clear of the flame or heating element. Bring the broth back to a steady simmer before adding food. If using a regular pot at the stove instead, cook ingredients in batches and ladle broth into bowls.
- Cook vegetables and tofu first. Add a few pieces of cabbage, bok choy, mushrooms, and tofu to the simmering broth. Cook the vegetables until tender and the tofu is hot, usually about 3 to 5 minutes, depending on the size of the pieces. Lift them out with a slotted spoon or cooking chopsticks and serve with the dips. Avoid crowding the pot; too much food at once can stop the broth from simmering.
- Cook the meat and fish in small batches. Add only a few slices or pieces at a time and keep the broth simmering. Thin beef slices may cook in roughly 30 to 60 seconds, while chicken strips and fish pieces generally need several minutes; time depends on thickness, so do not rely on appearance or a fixed number of seconds. Check chicken with a food thermometer and cook it to the USDA FSIS safe minimum of 165°F (74°C). Check fish for 145°F (63°C). For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest; use a thermometer and rest each cooked portion on a clean plate before eating. Use separate utensils for raw and cooked food, and do not return cooked pieces to a plate that held raw meat or fish.
- Finish with noodles. Once diners have eaten some of the first batches, add the prepared rice vermicelli to the broth and heat until hot, usually 1 to 2 minutes. Ladle noodles and broth into bowls, then top with sliced scallions, cilantro, and sesame seeds. The first rounds of table cooking take about 15 minutes; after that, diners can continue cooking additional ingredients at their own pace.
Tips
- Slice evenly and keep it chilled. Thin, similar-sized pieces cook at a more predictable rate. If slicing beef at home is difficult, chill it in the freezer for 20 to 30 minutes until firm but not frozen solid, then use a sharp knife. Keep sliced raw ingredients refrigerated until they go to the table.
- Protect the simmer. Add ingredients in small batches, and let the broth return to a simmer between batches. A pot packed with cold vegetables and meat takes longer to recover and can leave food cooking unevenly. Top up the pot with a little hot stock or water if the level gets low.
- Adjust the broth at the table. The broth becomes more savory as ingredients cook in it. Taste before adding extra soy sauce or salt, and remember that the dipping sauces are seasoned too. If the broth becomes too concentrated, add hot water or unsalted stock.
- Keep raw and cooked food separate. Set out separate tongs or chopsticks for raw meat and fish, and use clean serving utensils for cooked food. If diners use personal chopsticks to eat, provide a separate pair for handling food in the pot.
Serving Suggestions
Serve the hot pot as the main meal, with the broth kept gently simmering and the ingredients arranged within easy reach. Give each person a small bowl for broth and a dipping-sauce dish, plus a slotted spoon or cooking chopsticks for retrieving food. The soy-ginger sauce is bright and salty; the sesame sauce is richer and works especially well with vegetables, tofu, and beef.
Rice vermicelli makes a light finish, but steamed rice is another easy accompaniment. Offer it in small bowls alongside the hot pot rather than adding it all to the cooking pot. If you want a fuller spread, add a plate of sliced daikon, extra leafy greens, or another mild vegetable. A small bowl of chili oil can be set out for anyone who wants more heat, while the main broth stays mild enough for a mixed group.
Variations
Make it vegetarian: Use vegetable stock, leave out the meat and fish, and increase the tofu to 16 oz (450 g). Add more mushrooms, napa cabbage, and bok choy. Check that the stock and dipping sauces are vegetarian, since some prepared broths and sauces contain animal-based ingredients. The broth will still be flavorful, though it will have a lighter, less meaty character.
Make a spicier broth: Add 1 to 2 tablespoons (15 to 30 ml) chili oil or 1 tablespoon (8 g) dried chili flakes to the broth as it simmers. Start modestly because chili heat varies. For diners who prefer different spice levels, keep the main pot mild and offer chili oil at the table instead.
Use other hot-pot ingredients: Thinly sliced pork loin, peeled shrimp, fish balls, or fresh udon can stand in for some of the listed items. Cook each ingredient until it is fully done, using a thermometer when applicable; fish should reach 145°F (63°C), and poultry should reach 165°F (74°C). For packaged fish balls or noodles, follow the package directions and heat them thoroughly. Different ingredients change the broth’s flavor, so taste it before adding extra seasoning.
Try a clearer or heartier base: For a lighter broth, use vegetable stock and water with the same ginger and mushrooms. For a richer pot, replace 2 cups (475 ml) of water with additional chicken stock. Some regional and family hot pots use split broths, aromatic chili bases, seafood, or other seasonings; those are enjoyable alternatives, but they are not required for this practical home version.
Storage and Reheating
Hot pot is best eaten as it is cooked, but refrigerate leftovers within 2 hours. For safer and quicker cooling, divide cooked broth and ingredients into shallow containers rather than leaving a full, hot pot on the counter. Store cooked broth and cooked ingredients separately when possible, and use them within 3 to 4 days in the refrigerator. Keep unused raw meat and seafood separate from cooked leftovers; refrigerate promptly and follow package dates, or freeze them if you will not use them soon.
Reheat leftover broth and cooked ingredients to 165°F (74°C), checking with a food thermometer. Bring broth to a boil, then add the leftovers and heat them through, stirring so they warm evenly. Reheat only the amount you plan to eat, since repeated cooling and reheating affects quality. Do not save food that has been left at room temperature for more than 2 hours, or more than 1 hour when the room is hotter than 90°F (32°C).
Frequently Asked Questions
What does Ta Pin Lu mean?
Ta Pin Lu is a phonetic spelling associated with Chinese hot pot in some English-language searches. Chinese hot pot has regional names and styles; a Cantonese term often written as daa bin lo refers to cooking ingredients in a communal pot. The exact meaning intended can depend on the spelling or source, so this recipe uses the term for a Chinese-style shared hot pot.
Can I make the broth ahead?
Yes. Simmer the broth, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it to a boil before transferring it to the table pot. Prepare and store raw meat, fish, and vegetables separately, and do not leave them at room temperature while the broth is being reheated.
Do I need a special hot-pot appliance?
No. An electric hot pot is convenient because it holds a steady simmer at the table, but you can cook the ingredients in batches in a regular pot on the stove and bring the cooked food and hot broth to the table. If you use a tabletop burner, follow its instructions and put it on a stable, heatproof surface with good clearance.
How do I know when the ingredients are cooked?
Thin vegetables and tofu usually take only a few minutes, but meat and fish thickness varies. Use a clean food thermometer for chicken, which must reach 165°F (74°C), and fish, which must reach 145°F (63°C). Whole cuts of beef need to reach 145°F (63°C) and rest for 3 minutes. Do not use raw-meat chopsticks to handle cooked portions.
Can I use frozen ingredients?
Frozen vegetables can work if thawed and drained, though they may soften more quickly in the pot. Thaw frozen meat or fish safely in the refrigerator, not on the counter, and keep it cold until cooking. Separate pieces before they go into the broth so they cook evenly, and check the thickest pieces with a thermometer where a safe temperature applies.
What if the broth tastes bland?
First let it simmer with a few mushrooms and vegetables, then taste it again. Add soy sauce a teaspoon at a time, or a pinch of salt if the broth needs seasoning without more soy flavor. If the broth is already salty, dilute it with hot water or unsalted stock. Dipping sauces also add plenty of seasoning, so the broth does not need to taste intensely salty on its own.
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- Chinese Vegetable Fried Rice Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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