Haidilao Sanxian Hot Pot Base
エビ・キノコ・豚肉の三重奏！ダシの旨味が飽和する白湯スープ
Description
As the name 'Sanxian' (Three Fresh Umami) suggests, this milky white soup base complexly intertwines extracts of dried shrimp, mushrooms like shiitake, and pork/chicken. Zero spice, akin to Japanese Yosenabe broth, but richer with a faint aroma of Chinese medicinal herbs (like goji berries).
Classification: Everyone, Condiment, Hot Pot Base, White Broth Pot, Non-spicy, Seafood, Mushroom, Umami
Shops selling Haidilao Sanxian Hot Pot Base
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Zha Cai
- Pork bone extract
- Chicken extract
- Dried shrimp
- Dried shiitake
- Veg oil
- Goji berries
- Salt
Instructions
- [Typical Uses]
- [Premium White Broth Pot]: Just dissolve in hot water to complete a premium white broth (Paitan) pot packed with shrimp and mushroom umami. Perfect for seafood and veggies.
- Soup base for Wontons or Boiled Dumplings.
- Partner in a half-and-half pot to soothe the heat of Ma La hot pot.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami from dried shrimp and mushrooms、and mellowness of pork bones
Substitutes at Japanese supermarkets
Substitute with JP 'Yosenabe Base' or 'Champon Soup Base'
Pairing
All Seafood / Leafy Greens / Wonton
Trivia
Order 'Qing Tang' or 'Bai Tang' at a Chinese hot pot shop, and this Sanxian soup usually appears. Drinking this broth between bites of spicy hot pot brings comforting relief to the stomach.
Eating tips & etiquette
The base contains bits of Zha Cai and dried shrimp. Rather than shabu-shabu-ing meat, the best way to eat it is adding seafood (white fish, shrimp, scallops) and letting cabbage and glass noodles absorb the umami.
Allergen
Shrimp, Pork, Poultry, Soybeans, Wheat