chafing dish

Hot pot is a long-standing dining custom of Manchu. Now it has become a way of food in northern China, and gradually spread to the south. Especially in winter, the outdoor ice and snow are freezing, the indoor hot pot is boiling and the meat is fragrant. Everyone eats around the hot pot, adding charcoal when the fire is exhausted, adding water when the soup is dry, and eating while burning, the atmosphere is very warm. Gas, electricity and alcohol are also used as fuels. The general way to eat hot pot is to boil chicken soup (or white water), add shrimps, crabs, dried mushrooms, laver, ginger, monosodium glutamate and salt, and add sauerkraut (or cabbage) and vermicelli. Sliced pork, mutton and beef can be cooked or rinsed according to the eating habits, and then dipped in the seasoning made of leek flower, fermented bean curd, Chili oil, sesame sauce and monosodium glutamate. The soup is tender and delicious. Now, hot pot, a legacy of ancient customs, has reached the "elegant hall" in hotels and restaurants.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)