“5 Dishes to Avoid When Ordering Hot Pot: A Guide to Not Wasting Money on Bland Choices”

20 January, 2026

1. Unnaturally Clear Broth: A Culinary Deception

Many diners mistakenly believe that a crystal-clear broth is a sign of well-simmered bones or boiled chicken. However, this clarity can often be a misleading illusion. In reality, such broths are frequently a concoction of plain water mixed with additives, flavor enhancers, and artificial sweeteners, garnished with a few slices of tomato or herbs to deceive the eye. These broths lack nutritional value and pose potential risks to digestive health with regular consumption. When indulging in hotpot, opt for reputable establishments to ensure a genuine and safe dining experience.

2. Processed Hotpot Balls (Fish, Beef, Shrimp Balls)

Despite their appealing texture and flavor, these balls often contain minimal real meat. Their primary ingredients are starch, preservatives, food coloring, and flavorings. Worse yet, some producers use subpar, unidentified meat scraps treated with chemicals to eliminate odors before shaping them into balls. The lack of transparency in their production makes them a health hazard.

For a safer alternative, consider making shrimp balls at home for your hotpot:

Ingredients: – 400g fresh shrimp, 200g pork paste, fried shallots, 1 egg, 1 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp salt, 1 tbsp cornstarch, 1 tbsp gac powder.

Instructions:

– Clean the shrimp, peel, devein, and remove the black line along the back.

– Mince or blend the shrimp into a fine paste.

– In a large bowl, combine the shrimp paste with pork paste, fried shallots, egg, and seasonings. Mix in one direction for a firmer texture.

– Shape the mixture into bite-sized balls using your hands or a spoon with holes.

– Arrange the balls on a tray and steam for 7-10 minutes.

3. Unverified Duck Blood

Fresh duck blood is nutritious, but the amount obtained from a single duck is minimal. To meet high demand, some restaurants dilute it with impurities or substitute it with blood from other animals, compromising hygiene. If the blood appears unusually smooth or has an odd odor, it’s best to avoid it.

4. Animal Stomach (Beef, Goat, Buffalo)

Animal stomach requires meticulous cleaning to eliminate bacteria and odors. Unscrupulous restaurants often skip this step. Additionally, this dish is often overpriced, served on a bed of ice to appear generous, but the actual portion is small, making it a poor value for money.

5. Long-Stored Frozen Squid

In non-seafood specialty hotpot restaurants, squid is often frozen for months. Consuming spoiled squid not only ruins the broth but also poses risks of food poisoning or digestive issues.

When ordering squid at a seafood hotpot, keep these tips in mind:

– Avoid squid with peeling skin, a sign of prolonged storage or soaking, which results in pale, mushy flesh.

– Choose squid with translucent bodies, firm flesh, bright eyes, and elasticity when pressed.

– Freshly caught squid changes color from translucent to white and then pale pink. This “color-shifting” phase indicates peak freshness.

– If fresh squid is unavailable, opt for properly flash-frozen squid. When thawed correctly, it retains its sweetness and crispness, with black eyes.

Avoid squid soaked in water or stored in ice for too long, as it absorbs moisture, increasing weight artificially but becoming watery and soft when cooked.

Prioritize specialty restaurants (e.g., beef or seafood specialists) to ensure fresh ingredients and always inspect food quality before adding it to your hotpot.