In a clay pot on a charcoal stove, clear broth simmers with a fish head and bones as a hand lowers a slice of fish into it with chopsticks, fish slices and prawns lie on a board, and garlic oil and sacha sauce wait in two bowls.
Light broth
Introduction
The Cantonese hotpot: a light broth in which seafood, sliced meat and vegetables are cooked at the table.
Cantonese hotpot is the hotpot of Guangdong, usually with a light base such as a clear-water pot or a fish-bone broth, with ingredients that must be very fresh and seafood caught, killed and sliced on the spot, eaten with a dip of garlic and sesame oil or with shacha sauce. The beef hotpot of the Chaoshan area is included here and is cooked in plain water. Winter comes late to Guangdong, and once the weather turns cold more people eat hotpot. The northern copper-pot hotpot belongs to Northern Chinese Hotpot, and the spicy hotpot of Sichuan and Chongqing to Sichuan-Chongqing Hotpot.