Hotpot · FTLB210
Cantonese Hotpot
Clear-water or fish-bone pots with seafood caught and sliced on the spot, Chaoshan beef, and a garlic and sesame oil dip.
1entries
Mural guide
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.
The Cantonese hotpot: a light broth in which seafood, sliced meat and vegetables are cooked at the table.