How to Hot Pot with Judy Yao

NOTE: iphone and ipad users,to register for class.
Chinese hot pot: you’ve had it a restaurant, maybe, but have you ever considered enjoying it at home? Guest teacher Judy Yao is here to reveal just how easy and satisfying hot pot is for home cooks. This communal, joyous form of eating literally translates to “to gather around the stove.” We’ll start, of course, with the broth. The philosophy of hot pot broth is different from others, given that its flavors will transform as you use it. You’ll learn Judy’s go-to broth recipe and see why she invites three unexpected ingredients to the broth party. As your broth simmers, you’ll get Judy’s tips on how to select practical, flavorful proteins, vegetables, fungi, starches and more. We’ll prepare them in a strategic order and plate them in a restaurant-worthy way. Hot pot isn’t hot pot without great dipping sauces, so you’ll learn Judy’s preferred seven-part, choose-your-own-adventure formula. If you’re not feeling so adventurous, you can mimic Judy’s favorite sauce for your first go at hot pot. With all the ingredients prepared, it’s time to consider your table setup and tools, which are an essential part of a good hot pot experience. Don’t worry: your hot pot can be enjoyed using common kitchen items, though Judy will happily provide recommendations for tools you may want if you plan to make hot pot regularly—and after this class together, our bet is that you will.
In this class, Judy will be using wild tail-on Gulf shrimp, squid and blackback flounder from Wulf’s Fish; and boneless beef short ribs, pork belly and boneless lamb leg from Savenor’s Market. We highly recommend using high-quality fish, seafood and meat - though you don’t have to use as many different varieties as Judy is! - for hot pot. Use code MILKSTREET for 20% off your order of any items from Wulf’s and / or Savenor’s.
About Judy: Judy Yao is the E-Commerce Director at Wulf’s Fish. She grew up in Kaohsiung, Taiwan, a harbor city full of seafood and markets, and moved to the States at the age of 14. Food has always been her source of connection to home, family and friends. Prior to joining Wulf’s, Judy has been a butchery apprentice at Savenor’s Market, worked with immigrant food entrepreneurs to grow their businesses, and managed restaurants.
This class is generously sponsored by Wulf’s Fish and Savenor’s Market. Use code MILKSTREET for 20% off orders from both places. Together, they’re the perfect source for the fish, seafood and meat that you’ll want to use to make great hot pot at home.
Founded in Brookline in 1926, is a premium seafood company serving top restaurants and passionate home cooks in Boston, New York City, and across the country. We source only the best seafood, handle it meticulously, and cut fish by hand with an old school attention to detail and service. In addition to our work with chefs, Wulf’s runs an online store that ships nationally, providing home cooks with the same top-quality products usually reserved for chefs.
First opened in 1939 in Cambridge, Massachusetts, built its reputation as a gourmet butcher through its commitment to providing customers with the finest meats anywhere in the world — and with the help of America’s first celebrity chef, Julia Child. She sourced all the meat for The French Chef at Savenor’s. Today Savenor’s operates a retail market in Cambridge, a wholesale division that provides the finest meats to Boston’s premier restaurants, and an online store that ships nationally.
Thank you to the other 2025 Annual Sponsors of the Cooking School who make our livestream events possible:
, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
- Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/gZgyU

If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.

Host or Publisher Milk Street Live Online Cooking School