Hotporan Now

| Broth Type | Flavor Profile | Key Ingredients | |------------|----------------|------------------| | | Numbing, fiery | Doubanjiang (broad bean paste), Sichuan peppercorns, dried chilies, beef tallow | | Mushroom | Earthy, savory | Dried shiitake, wood ear mushrooms, goji berries, ginger | | Tomato | Tangy, mild | Fresh tomatoes, tomato paste, scallions, sugar | | Herbal/Chicken | Light, nourishing | Chicken bones, red dates, angelica root, ginger |

"Hotporan" appears to be a misspelling of , likely referring to Puran Poli hotporan

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It is cooked on a griddle ( tawa ) until it develops crisp golden brown spots. It is traditionally served piping hot with a generous dollop of ghee (clarified butter). Serving Suggestions | Broth Type | Flavor Profile | Key

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Sesame paste or peanut butter (thinned with hot water) Add from these: