Pickled Vegetable and White Meat Hot Pot

Pickled Vegetable and White Meat Hot Pot

　　In ancient times, hot pot was called a “warm pot,” referring to a cooking utensil that later became the name of a dish. It is one of China’s more ancient traditional and distinctive delicacies, and was also one of the popular winter dishes in the Qing Dynasty imperial court. Owing to its wide variety of ingredients, complete range of seasonings, delicious flavor, uniquely shaped pot, and beautifully arranged tableware, it offers a lively and convivial dining atmosphere, making it very popular.

The Pickled Vegetable and White Meat Hot Pot is a well-known snack in Changchun. Its main ingredients include extremely thin slices of pork, as well as beef, mutton, seafood, and others; vegetables, glass noodles, and frozen tofu; and seasonings such as sesame paste, Chinese chive flower, chopped green onions, garlic, ginger, fermented bean curd, mustard, salt, and MSG, all of which diners can freely choose and combine to their preference.