March 21 - April 19
Lamb — Cooks quickly in the boiling water, so make sure to let it cool before eating.
Apr. 20 - May 20
Cellophane noodles — Thin and translucent, they’re a great way to finish off the meal.
May 21 - June 21
Enoki — An interesting ingredient with a crisp texture and unique shape.
June 22 - July 22
Egg — Soft and delicate, it needs time and patience to cook properly.
July 23 - Aug. 22
Shrimp — The most popular seafood for hotpot, it adds a splash of both flavor and color.
Aug. 23 - Sept. 22
Cabbage — Soaks in the surrounding flavors to give it a great taste.
Sept. 23 - Oct. 22
Tofu — Versatile, well-liked, and easy to heat and eat.
Oct. 23 - Nov. 21
Pork — Thinly sliced and quick to cook, everyone wants to have some.
Nov. 22 - Dec. 21
Baby bok choy — Small and crunchy, they mellow out the bursts of flavor.
Dec. 22 - Jan. 19
Broth — The base of the pot, supporting all the other ingredients.
Jan. 20 - Feb. 18
Squid — A unique ingredient, its chewy texture is easily recognizable.
Feb. 19 - March 20
Fish balls — Hard to pin down, but delicious once you nab one.