All groups
5 groupsEarly Dipping-Pot TraditionIn the Song bo xia gong, meat slices steeped in wine, sauce and pepper were cooked in a small pot at table.FTLB207Northern Chinese HotpotA copper pot with a chimney, very thin mutton slices swished until cooked, and a dipping sauce with vegetables on the side.FTLB208Sichuan-Chongqing HotpotA beef-tallow base, numbing, hot and savoury, for tripe, duck intestine and sliced meat, with a sesame oil and garlic dip.FTLB209Cantonese HotpotClear-water or fish-bone pots with seafood caught and sliced on the spot, Chaoshan beef, and a garlic and sesame oil dip.FTLB210Charcoal Warming PotsSmall table pots that keep food hot, from Qing court silver ones to hotpot on every table at the 1796 elders' banquet.FTLB211