abcdefg Posted January 9, 2011 at 03:25 AM Report Posted January 9, 2011 at 03:25 AM I went for hotpot last night with friends and watched closely when they brought the pot to the table. Before turning on the fire, it was easy to see a two or three centimeter thick layer of oil that had risen to the top and semi-solidified. Once the pot began bubbling you could not tell. I bet not every place does it the same, though I don't know that for a fact. Quote
xiaocai Posted January 9, 2011 at 03:35 AM Report Posted January 9, 2011 at 03:35 AM The spicy one is almost always like that. Traditionally beef fat (my dictionary says tallow but I'm not very sure) is preferred in spicy hotpot base and I think it is the main component of the layer you saw. The non-spicy one will have much less fat coalescing on the surface. Quote
abcdefg Posted January 9, 2011 at 03:56 AM Report Posted January 9, 2011 at 03:56 AM The spicy one is almost always like that. This was a divided "yin-yang" pot and it did look thicker on the 红汤 (spicy) side. Quote
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