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| 火锅 – huǒ guō – Mongolian hot pot |
火锅 – huǒ guō – Mongolian hot pot
At the center of the dining table, there is a big pot with broth that is kept simmering. Those participating in the dinner can take fresh ingredients and place them into the broth (using chopsticks). So, all food is cooked at the table. It is a very relaxing and pleasant experience.
In the vast majority of restaurants, the cooking pots are sunk into the table or, alternatively, hung above it. Gas and hot coals may be used as a fuel. Nowadays, inductor cookers are widely used.
The broth is commonly cooked of water, salt and soup base. Meat ingredients vary, but thinly sliced lamb and beef balls are among the most popular. You can also find fish, prawns, mussels, squids, tofu, egg dumplings, Chinese noodles, spinach, lettuce, bean sprouts and mushrooms on menu.
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| 鸳鸯锅 – yuān yang guō – double soup pot (Yuanyang hot pot) |
However, to suit different customers’ preferences, nowadays, in many Chinese restaurants sweet, sour and salty flavors are also available. If you want to try both spicy and mild taste, 鸳鸯锅 is for you. It is a pot with a divider (spicy broth on one side, and mild soup on another).
鸳鸯锅 – yuān yang guō – double soup pot (Yuanyang hot pot)
生活有时候就像是这鸳鸯火锅，有人看它一半是满的，有人看它一半是空的。
shēng huó yǒu shí hòu jiù xiàng shì zhè yuān yāng huǒ guō, yǒu rén kàn tā yī bàn shì mǎn de, yǒu rén kàn tā yī bàn shì kōng de
Sometimes life is like a Yuanyang hot pot: some people see it half full, some people see it half empty.
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