Observed arrival · 2026-10-14
Gudu Guide: What Goes in the Pot?
A Japanese-, Chinese-, and English-language guide to hot-pot ingredients, techniques, recipes, and cookware.
○Open
⊠Login
$Paid
†Ads
✦Pretty
●Pro
◎Niche
◉Human
⚑Risk
ƒJS
- For
- Home cooks planning Japanese- or Chinese-style hot pots
- Worth noticing
- Entries start at No.001 and identify ingredients in Japanese, Chinese, and English, with fresh or dried status.
Field notes
Recipe entries give practical sequences rather than just ingredient lists: the motsunabe example calls for washing and briefly pre-boiling beef intestine before simmering it with garlic and chili, then adding cabbage and chives. The sukiyaki instructions specify a hot iron pan, beef fat, and when to lift the meat from the broth. The homepage also names a vessel and estimated cooking time for each sampled recipe.
Observed signals
Read the marks
Editorial observations of this landing page, not a rating.
○OpenPublic substance visible
✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
ƒJavaScriptBrowser-side code central
One card from the complete issue