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Hotpot · FTLB207
Early Dipping-Pot Tradition
In the Song bo xia gong, meat slices steeped in wine, sauce and pepper were cooked in a small pot at table.
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Mural guide
A shallow long-handled pan sits on a small charcoal brazier, simmering napa cabbage, shiitake, tofu and carrot flowers, a large blue-and-white plate is fanned with thinly sliced meat, and three small bowls of dipping sauce stand beside it.
The early tradition of cooking food in a small pot at the table, from the Han ranlu to the Song bo xia gong.