Homestyle Tomato Hot Pot Base (Northern China)
家常番茄火锅底料（北方版） · jia chang fan qie huo guo di liao
Every August, my grandmother would haul crates of ‘Red Lantern’ tomatoes from Tongzhou farms to her Beijing apartment. She’d peel them by blanching, then simmer them for hours with yellow soybean paste — we’d eat the base with handmade noodles and fried tofu puffs.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Canned whole plum tomatoes (San Marzano preferred)罐装整颗罗马番茄（优选圣马扎诺）🛒 local400 g
- Yellow soybean paste (doujiang)黄豆酱🏮 asian40 g
- Garlic, minced大蒜（切末）🛒 local15 g
- Cooking wine料酒🏮 asian15 ml
- Sugar白糖🛒 local10 g
Canned whole plum tomatoes (San Marzano preferred): Substitute fresh ripe tomatoes: 600 g, peeled & seeded
Yellow soybean paste (doujiang): Look for thick, amber-brown, fermented paste — not sweet hoisin
Garlic, minced: Fresh only — no garlic powder
Cooking wine: Substitute dry sherry or omit if avoiding alcohol
Sugar: Balances acidity — do not skip, even in vegetarian version
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
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Make it vegetarian
Instructions
1Drain canned tomatoes, reserving liquid. Crush tomatoes by hand into coarse pulp. Set aside.
手捏不打浆
🔍 Look for 1 分钟 · 1 minuteVisual: 番茄呈粗颗粒多汁状，非顺滑泥状Tomatoes break into chunky, juicy pieces — not smooth puree
You know it's right when: 籽粒完整，皮肉易离Seeds remain intact, skins separate easily
2Heat 15 ml neutral oil in wide pot over medium heat. Add minced garlic and stir 30 seconds until fragrant.
蒜香即转
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 蒜末边缘微透亮Garlic softens and turns translucent at edges
You know it's right when: 蒜香骤扬，未见焦色Aroma lifts sharply — no browning yet
3Add yellow soybean paste and cook 2 minutes, stirring constantly, until paste darkens slightly and oil begins to separate.
酱色微深油微出
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 酱体增稠、色转深琥珀、泛油光Paste thickens, turns deeper amber, and glistens
You know it's right when: 豆类发酵香明显增强Earthy, fermented aroma intensifies
4Add crushed tomatoes and reserved liquid. Bring to gentle simmer, then reduce heat to low. Cook uncovered 15 minutes, stirring occasionally.
敞盖慢煮15分钟
🔍 Look for Low heat 15 分钟 · 15 minutesVisual: 体积略收，表面泛红油光Mixture reduces slightly, surface shimmers with red oil
You know it's right when: 气泡慵懒上浮，非剧烈翻滚Bubbles rise lazily, not vigorously
5Stir in sugar and cooking wine. Simmer 2 more minutes. Taste and adjust — it should be rich, tangy, and deeply savory, not sweet.
尝味重咸鲜
🔍 Look for Low heat 2 分钟 · 2 minutesVisual: 汤色转为明丽铁锈红Broth deepens to vibrant rust-red
You know it's right when: 入口鲜味分层，无单一支配味Taste reveals layered umami — no single note dominates
Tips
- · For richer texture, blend half the finished base and stir back in.
- · Add 1 tsp rice vinegar at end for brightness — optional but traditional in Beijing homes.
- · This base keeps 5 days refrigerated — reheat gently before serving.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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