 Man, all the time, I'd be putting vegetables that I want to eat on my own next thing you know and it just snatches it. What's your side of the story? I'm the younger one so he gotta feed me first. Hey! Yo, what's going on everybody? Welcome to an episode of the Hot Pop Boys. We are continuing our Sino Soul series where we are exploring Chinese cuisine. And today we're doing actual hot pot for the Hot Pop Boys. Hot pot in America for the older generation was definitely something they did at home with their family. And then commercially in terms of restaurants it probably went from the Taiwanese Hong Kong style and now across the country the Ma La Szechuan style is dominant. Hey yo, shout out to the Ma La style man. You got all the reds, the spice, but the Cantonese style is the total opposite. And today we will be having hot pot at my crib where you guys know it's going to be traditional. And in Cantonese we call hot pot Da Bin Lo. Da Bin Lo at home. Let's go. And by the way this episode of the Hot Pop Boys is sponsored by Bobo Fishballs the leading brand of fish balls in Singapore. They are coming to an Asian market near you in the States. High quality premium ingredients. No preservatives. Let's go. Get it started. What do you want to get? All right. I'm just more excited for some of the veggies. Wait, you're excited about veggies? Hold on, hold on, hold on. Say that one more time. I said I'm excited for the veggies. No cap. I'm specifically looking for the Inoki mushrooms and bean curd. In Cantonese hot pot the broth is definitely lighter and some of my Cantonese friends they just eat it straight up with water first and then eventually as you eat it turns into broth. Oyster mushroom. This is the king of oyster mushrooms. Tell me. One tomato. One. Let's go to the tofu section. That one was more dense. That was the memory foam joint. These ones won't soak it up as much because they're really dense. Rib eye shabu-shabu product. Oh, give it a shabu-shabu one. Shabu-shabu one. All right. One sauce that you cannot forget is the sacha-jiao. That is like probably the most popular kind of sauté flavor in Chinese hot pot. So we got to get that. It's a chill-jiao inspired sauce. Just to forgot about the fresh rice noodles. You already know man. DLZ. The DLT's. All right, we got all our hot pot material. We got Bobo fish balls. Let's go make it happen. So household. You know, there are dogs. There are people. And my dad's specialty. Butchero and soy sauce. Whoa, you know, the chilies inside. If this was fish filet, I think we would treat this differently than fish balls. Fish balls, they have more flavor than fish. And honestly, it's easier to deal with. We're going three of each in each side. Aha. We got the Bobo's cooking. Yo, the fish balls are floating. Beat the egg. I beat it. One of the differences in canto hot pot is that you use a raw egg as the dipping sauce. That's very popular. Oh, David did a one-hander. Are we ready? The fish balls are floating. I'm hungry. That means we're done. Yo, everybody go with the white one first. Yo, the original Bobo fish ball. Oh, that is good. Usually, you don't rave about fish balls. That is high quality. No, it's fluffy, man. It's not like the Bobo. Oh my gosh. Let's try this fried one, guys. The fried one? Yeah. The fried one's good. Yo, the fried with the saute might. Is that the best one yet? Yeah. I think we all agree. That might be the fried one in the saute sauce. All right. Shrimp one? I don't mind the shrimp one right now. I think the shrimp one definitely benefits from being in the saute broth. But I think the one is cool. These fish balls are really high quality. They're bouncy. They taste clean. The flavor's subtle, but it's got a really great texture. Well, no surprise that a Singaporean company does fish balls good, because as you said, most Singaporeans come from like a Hokian background, which is pretty much Fujinese, and Fujinese people are very much known for their fish balls. I actually like the original one. Second, I'm going to go with the crab one. Okay. Third, the fried one. And lastly, I would say I'm going with the shrimp. I go original fried shrimp crab. Woo, guys. No, you guys, we got it. What a way to start, man. Bobo fish balls. Let's keep it going. I am putting in the beef. Nelson, your favorite. Inoki. I'm not supporting this beef. Bobo, I might go with the tofu. Why not? We got the big serving chopsticks. Look, extra long, extra reach. And obviously, they're so long that everybody will know, don't eat with these. Right, right. Like, like, like, there's too long. If you catch yourself eating with the long chopsticks, maybe you shouldn't be. The daddy long leg. Yo, I think you need to throw in some wood ears. Let's toss everything in there. Yo, hit me. Oh, with the long leg. Out the clear one. I want to try the long chop. I want to try the long chop. Wow. The long chop. Guys, I want to try. This is the first time I've eaten meat out of a water broth. Well, it depends on the sauce. Put it in with, you know. But honestly, you're getting that clean taste. You're not getting, you're not getting the seasoning from the broth. I will say this. Sometimes when the broth is too salty, and you got a salty sauce, it's everything's a little too salty. Oh, good point. No, it's way cleaner. It's way cleaner. It's way cleaner. And Kanto is. Ho-ting. Ho-ting. Ho-ting. Definitely ho-ting. All right, guys. I'm going to throw in some of these little yam noodles. Yo, I'm going to throw in some hall fun, some rice noodles into the clear one. The clear broth is no longer exactly clear. It now looks like the light broth that would come with the pot. Hit me with some hall fun. Hit me with some hall fun, please. There's something, it's so communal. It's so active. You got to stay locked in. You know, especially when there's not a large Asian or Chinese community, they use hot pot to bring everybody together. I know a lot of Asian students who go to school, you know, in places where there's not any hot pot restaurants, and they're doing hot pot at home. But it's funny because Nelson, you said this is the first time you ever set up hot pot with friends at home. It's just fun. I mean, it may be a lot of work because you got to set everything up. You got to see what I'm after. But, you know, it's easy to cook everything. You know, just boil it in the water. That's a community thing. You guys enjoy. You guys share stories and stuff. Are you guys got any hot pot stories? All right. We got some hot pot stories? I definitely got some stories about my dad throwing stuff in and having it jump up and hit our eyes. You got to be careful because in the community hot pot, it does run just like anything in the community would where when you do one thing, it can't affect another person. So if you throw in the ingredients too hard, it might splatter on people. All the time, man. My dad does it all the time. I know my dad always likes, you know, he's very careless sometimes because my mom likes to kill it clear broth and my dad likes the super spicy stuff, you know, the mala broth. But he always makes it. He'd be like dipping them both and stuff like that. My mom would always get mad. But why are you dipping the spicy stuff in the clear broth? Now it's spicy. Now I can't eat it. That's why it's called a community. There's a couple ways you can do this. Andrew, isn't it true in China there's the same seven times down, eight times up and it's done? Hey man, you know the Chinese philosophy a little bit better than me. I never heard that. So earlier today, I was trying to do research about Cantonese hot pot. And to be honest, online, there's not that much stuff about specifically Kanto style. So I called up my dad and then I was like, yo dad, what is the difference? He was just like, even several years ago when we were eating hot pot and we would crack the raw egg. Some people would be like, oh my gosh, you eating raw egg, bro. You're going to get salmonella. And then guess what nowadays at every single restaurant, they're serving up runny yolk eggs. Like half raw. Yeah, half raw eggs, bro. Peep the muscle. No, no, no. Justin, the other muscle. Don't green mussel. Green mussels from New Zealand. Hey, Bobo Fishballs, remember the name. Now, do you guys ever fight over the food in the hot pot? Because that is sometimes in issue with the shared pot, right? Man, all the time, man, I'd be putting vegetables that I want to eat on my own next thing you know, Emily just snatches it. I was like, where did my vegetables go, man? What's your side of the story? Hey, I didn't put it in there to feed you, but I put it in there to feed me. Okay. Oh, man, she got a comeback for everything now. We going with the wonton noodles, the chow mein. David, your favorite. You were so excited about this. Hi, y'all, man. These are not healthy enough when you ain't got to put the veggies in. Man, let's put some veggies in there, bro. Okay, for the dunk ability. For the dunk ability, man. You don't wash that. Okay, either tongue hole. Get that close up, maybe. Woo. Don't worry, guys, go shrink. Go shrink. You know what I love about hot pot? Is that so easily it can just turn into another dish, like you're picking stuff out of the hot pot. But then look, now I just have like a noodle dish, essentially. Look at this. I got two types of noodles. I got two types of noodles. Yo, that's where the eggs and one for the rice. That is a very chilled jowl of you. Oh, man. Oh, chilled jowl people love doing that. Yeah. One of my favorite little recipes, guys, if you need something to taste good, put in all you need is sesame oil and soy sauce. That is the quickest way to make something tasty. Oh, man. All right, you guys. You guys, I think we're nearing, we're going to keep eating, but we're nearing the end of the video. We just got a little bit of hot pot trivia that we're going to be playing at the end of this video, because we are doing Dapilo, most overrated item at hot pot. Go. Sorry. I got one. Generally, in my opinion, fish filets. Okay. I don't care if it's so, talk to me, I had some expensive hot pot in my life before. Hey, David, you saying nay to the fish filets. Yeah, I'm yes to fish balls though. Yes to fish balls. Yes, yes to fish balls. Yes, nay to fish filets. One of the overrated things on hot pot for me is tofu. I love tofu, but I just don't eat it in hot pot. I'm going with shrimps, man. Okay. Yes, shrimps in hot pot. One is like, you got to peel it, but you can't really peel it because it's hot as heck. I see where you're, I see where you're coming from now, but I enjoy the shrimp so much, I have to disagree. Most underrated item, baby corns. Oh yeah, I would not have said that. Obviously, the fish balls are good, but everybody likes fish balls. Baby corns? Yeah. I don't have to decline on that one. I don't like baby corns. What? It tastes like classics, bro. What? Like wax and stuff. Well, that's my hot tank. Why you like baby corns? That's the most underrated. Why you like baby corns? You a baby? Whaaaaa. Whaaaaa. Eat a baby puppy. Of, I know that everybody usually gets fish balls, but one type of fish ball that I think is overlooked a lot is the crab fish ball. And yes, I'm talking about the bow bow fish balls, man. I thought that was, that came through and it looks kind of interesting too. I think, all right, my most underrated I think has got to be the enoki mushroom. I don't know if it's underrated. I don't know if it's underrated. I don't know if it's underrated because a lot of people get it though. A lot of people do like the enoki mushroom. Let's just run through real quick for the audience, the different types of hot pot there is. Okay, in China, there are a ton of regional styles. Mongolia and hot pot. With the little hats looking thin. Right. Then you have Sichuan. Yep. You know the Sichuan is all red with chilies floating up at the top. Generally a Fujianese slash Taozhou style. Okay. Then you have a Cantonese style. Which is what we're trying to mimic today. There's probably more within China. China is a really big country, but those are the ones that I personally am familiar with in Japan. Shabu Shabu. Yep. Vietnamese have their own style. Have you guys seen the Vietnamese style? They have this. They keep everything on a metal rim. Rim. Thai people have a style. There's Thai pot pot. I mean, I think Cambodia. There's Cambodia and hot pot. Even Koreans, I heard they have a version. Yeah. All right, you guys. Yo, thank you so much for watching that homemade Cantonese Southern style hot pot. Please let us know in the comment section below. Number one, what is your favorite item at hot pot? Number two, what is your favorite style of hot pot? And number three, big shout out to Bobo Fishballs for sponsoring this video. Man, Singaporeans, they know how to do fish balls. Man, these are high quality. They're tasty. No preservatives. Don't freeze them either. Waluwe, you know Bobo Fishball line. Hey, I think we got to take a trip to Singapore soon. Never been. No, friend. Let's go. We belong. We belong. All right. Until next time, everybody. We out. Peace.