Shuan Yang Rou

(Chinese Mongolian firepot feast)

Yield: 6-8 servings

INGREDIENTS	PREP	AMOUNT
Stock or broth		6 cups
Scallions	chopped in 2" pieces	2 each
Garlic	halved	1 clove

Meat or seafood (see notes)		2 lbs

Cellophane noodles (opt.)		3 oz

Assorted vegetables (see notes)		1 lb

Assorted dips (see notes)		2-5 each

Basic Steps: Prepare all → Simmer

Bring stock, scallions and garlic to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table.
Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl.
Lay sliced meat out on a platter.
Lay prepared vegetables neatly on another platter.
In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth.
Each guest gets a bowl, a small plate, chopsticks and a spoon.

First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes.
Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this.
About halfway through the dining, add the noodles to the broth to simmer.
Dip the vegetables in the broth and proceed as with the meat.
Finally, spoon some of the broth and noodles into your bowl and drink as a soup.

Hot pot is a very popular dish in Beijing and is primarily eaten in winter, when cold winds blow down from Mongolia. It is also a popular Chinese New Year dish.
Meats & Seafood: Any one of the following can be used. Or serve a variety.

Lamb, beef or pork, very thinly sliced

Shrimp, shelled, deveined

Oysters, mussels or clams, shucked

Tofu, cut in 1" cubes

Partially freeze the meat to make thin slicing easier. If you would prefer a vegetarian hot pot, substitute tofu for the meat or seafood. Or if you are serving a large number of people, serve it in addition to the others.
Vegetables: There are several options. Use one, some or all of them.

Chinese cabbage, cut into squares

shiitake mushrooms, sliced

spinach, washed and drained

snow peas

sprouts

bamboo shoots

soy sauce

Chinese hot mustard

hoisin sauce

oyster sauce

sesame oil

rice or Chinese brown vinegar

Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot.
Traditionally, diners start with meat first and then move on to the vegetables. As the dinner progresses, the ingredients add more and more flavor to the broth.
Instead of the noodles, the firepot can also be served with steamed buns or dumplings.