Hot Pot (Huoguo)

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6-8 ounces per person, assortment of raw, thin-sliced beef, pork, lamb, fish, cuttlefish, shrimp, poultry, all preferably prime or choice quality

1/2 to 1 pound soft or silken tofu

1 to 2 pounds napa cabbage, cut into 2-inch segments, stems and leaf separated

1 pound spinach, tender stems attached

4 ounces bean thread noodles, soaked and drained

Cooking broth:

About 2 quarts unsalted chicken stock + water to come within 1 1/2 inches of rim of pot

4 to 6 slices ginger

2 green onions

1 head cured mustard green (suancai)

Dipping sauce (see recipes)


1 to 1 1/2 gallon, 3- to 4-inch deep pot or wok, or 1 large electric fry pan or wok

1 tabletop burner (if not using electric appliance)

8- to 12-ounce soup or rice bowls, 1 per guest

Small plates, 1 per guest (optional)

Wire ladles, 1 per guest (optional)

Wooden chopsticks, 1 pair per guest

Soup spoons, 1 per guest

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