Chinese Chafing dish,also called Hot pot.
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The kitchen is a favorite with the Chinese in the north, especially in winter. The most important ingredient for this dish is usually mutton, but beef, fish or shrimp can also be used. With noodles, eat fresh vegetables and sometimes dumplings.
The Chinese hot pot dish is the friction of the West, container-based soup (not different) belly like heating. It is usually copper or brass, aluminum and clay are available. It’s called Mongolian Pot by some in the West, perhaps precisely because of its relationship with sheep of Inner Mongolia.
The preparation of the cuisine is simple: First, water () is preferable to boiling water poured into the pot and then complete the combustion of coal in the furnace from the top of the fireplace. If the water to a boil again, the slices of meat or fish can be brought piece by piece from their guests. After a while, be taken and then eat with chopsticks, dipped in a sauce prepared Advanced.
The meat dish should be part of the animal tendereat. Take sheep meat is often used, for example. To be eaten by a sheep for more than twenty pounds is six to seven kilos of good this way. Each pound is divided into at least 120 discs.
We immediately Order fine cooked in boiling water and taken to stay with the offer.
Together with TH is sliced mutton, vegetables and pasta are in the pot to be cooked and eaten. The dumplings, as appropriate, usually the last.
The sauce in which the cooked slices are dipped is very important. It is a mix-ture of:
sessame paste (zhimajiang),
sesame oil(mayou),
shrimp sauce(luxiayou),
soya sauce(jiangyou),
chili oil(layou),
chive flower sauce(jiucaihua),
fermented bean curd sauce(jiangdoufu),cooking wine,and parsley.
And sweetened sloves of garlic may be eaten for added relish.
