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Spicy hotpot (麻辣鍋)

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Taiwanese hotpot 06.jpg

Hot pot (Chinese: 火鍋; pinyin: huǒ guō), less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter. In the Taiwanese hot pot, also called shabu-shabu due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.

Preparation

Frozen meat is sliced deli-thin to prepare it for hot pot cooking; slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, duck, mutton, and others. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time can vary depending on the type of food. Other hot pot dishes include leafy vegetables, mushrooms, seafood, and noodles. It can be eaten bland to very spicy, depending on how much spice has been put in the stew which is usually strong and zesty enough to not require adding more condiments.

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References

Hot pot, en.wikipedia.org

Taiwanese Hot Pot and Homemade Meatballs, justonecookbook.com

Irresistible Taiwanese hot pot power brings in the masses, www.chinapost.com.tw