From Wikipedia, the free encyclopedia
Rèngkot panas utawa hotpot ( simplified Chinese ), uga dikenal minangka panganan sup utawa steamboat, yaiku metode masak Cina, sing disiapake karo panci sup ing meja makan, ngemot macem-macem panganan lan bahan-bahan panganan ing Asia Wétan .
 A common hotpot setup: raw foods ready to be cooked, with hot broth at the center of the table | |
| Ajangan | Main dishes |
|---|---|
| Panggonan asal | China |
| Tlatah utawa praja | East Asia |
| Woworan pokok | Meat, leaf vegetables, mushrooms, dumplings, and seafood |
 Buku masakan: Hot pot  Médhia: Hot pot | |
| Hot pot | |||||||||||||||||
| Cina Padatan | 火鍋 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cina Prasaja | 火锅 | ||||||||||||||||
| Werdi literal | "fire pot" | ||||||||||||||||
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| Cantonese name | |||||||||||||||||
| Cina Padatan | 打邊爐 or 打甂爐 | ||||||||||||||||
| Cina Prasaja | 打边炉 or 打甂炉 | ||||||||||||||||
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