(Palace Maids’ Memoirs, by Jin Yi, p.12) The hot pot was used during the three winter months every year for “eating hot dishes.” With regard to the quality and content of the ingredients ...

Chinese hot pot or huoguo (火锅) is both a dish and a social activity. Hot pot is a delightful dining experience where a pot of ...

Ostensibly, the dish's arid name comes from an unspoken comparison to its culinary cousin, another Chinese classic: hot pot. These two adjacently-named dishes marry sweet, sour, spicy, savory ...

The invention of Chinese stir – fried dishes ... but it meant to stir cereal in a pot without oil to dry it. In cooking dishes, “chao” means to stir – fry meat or vegetables with ...

“Tara-chiri,” a hot pot dish with cod, was often served in such ... They are a “nira” sauce with chopped nira (Chinese chives) and sesame seeds and a spicy sesame sauce.

It starts life as one dish ... with Chinese food, but it ends up as something else. After most of the meat has been eaten, hot broth is stirred into the sauce remaining in the pot, which ...

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal ... when making the dish: your sight ...

Pot-au-feu with ... your palate. The dish becomes interesting if you add a whole tomato and eat it by breaking it up. Adding drops of soy sauce and serving with pickled Chinese scallion ...