Hot Pot

A simmering pot of broth in front of you, right in the middle of a bustling restaurant.. a selection of raw vegetables,dumplings and meat..you slowly slide the vegetables and meatballs, pieces (one at a time) in the pot...see it cook right in front of your eyes...scoop it in your plate/bowl...yes..it does feel great to eat the food you have just cooked, with your own hands and your eyes followed every moment when the pieces were being cooked.

I must admit that I am not a big fan of cooking, but the scenario mentioned above, did make me feel exhilirated.

This was a scene from one of the "Hot Pot"restaurants in Wan Chai in Hong Kong.Since, it was the first time (I was introduced to this amazing phenomenon by my colleague Joy Lim) I witnessed this scenario with families sitting around the round tables,I tried to get more information about the hot pot.

A traditional from of dish, the Chinese hot pot boasts a history of more than 1,000 years. While often called "Mongolian hot pot", it is unclear if the dish actually originates in Mongolia. Hot pot cooking seems to have spread to northern China during the Tang Dynasty (AD 618-906).In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions.

An amazing way of tasting local food,hot pot is a "must-do" for anyone exploring China.