Watch out for saturated fats in hot pot broth Fans of hot pot have an abundance of options for the broth

You have the well-known Thai tom yam soup, Sichuan hot and spicy soup, Chinese herbal pig belly soup, Thai kombu dashi soup (for Japanese nabe), and Chongqing spicy (ma la) soup.

The already-salted base soup is enhanced in flavor by the addition of marinated chicken, and hog slices, as well as organ meats such as tripe, liver, and kidney. Saturated fat content is high in all of those.

Even the chili paste that is added to soups will occasionally be fried in canola, soybean, maize, or olive oil. 

Advice for a nutritious hot pot

Follow these guidelines for a heartburn-free, indigestion-free, and constipation-free Hot Pot in Orlovista meal:

When making a hot pot, choose a lighter soup base.

For a nutritious hot pot, use a clear or mildly flavorful soup, like mushroom and cabbage tofu soup. For soup stock, only purchase veggie or low-sodium chicken bouillon. And do not consume the broth.

Select lean above fat.

Internal organs including the liver, intestines, beef tripe, and pork kidney should be avoided in favor of fish, seafood, lean pork, and chicken.

Steer clear of adding noodles or rice to a hot pot dinner. With these processed carbs, you run the risk of gaining weight.

Up the amount of veggies with high fiber in your  Chinese Restaurant in Orlovista.

Select light sauces for dipping.

Instead of sambal, chili oil, deep-fried garlic, and sauces with a lot of oil, opt for lighter dipping sauces like fresh sliced chilies with soy sauce, minced garlic, and vinegar sauce.