Chinese Suan Cai Hot Pot

Chinese Suan Cai Hot Pot is a comforting and tangy hot pot dish originating from Northern China, where the star ingredient is fermented napa cabbage (suan cai). The broth is typically made with a base of pork bones or chicken, simmered with the sour cabbage, and then filled with a variety of ingredients like sliced pork, tofu, mushrooms, glass noodles, and leafy greens for a communal dining experience.

🍽️ Nutrition at a glance

This hot pot is generally moderate in carbohydrates from the cabbage and noodles, with a good amount of protein from the meat and tofu, and a variable fat content depending on the broth and cuts of meat used. A typical serving provides a good source of vitamin C, B vitamins, and probiotics from the fermented cabbage, with a rough calorie range of 300-500 kcal per serving.

Nutrition breakdown

Calories	180 kcal
Protein	12 g
Carbs	15 g
Fat	8 g
Fiber	4 g
Sugar	3 g
Sodium	1200 mg
Vitamin C	25 mg
Iron	2.5 mg
Potassium	400 mg
Calcium	80 mg
Vitamin A	150 mcg RAE
Vitamin K	45 mcg
Sodium	1200 mg
Folate	60 mcg

Per 1 bowl (400 g) · estimated, varies by recipe

💡 What's interesting

The fermentation process of the suan cai not only creates its signature tangy flavor but also enhances its nutritional profile by increasing beneficial probiotics and bioavailable nutrients. Culturally, it's a beloved winter dish that embodies the Chinese culinary principle of balancing flavors and textures in a single pot.