Name: Seafood Hot Pot
Cuisine: China
Ingredients: 24 oysters, removed from their shells; 4 ounces bean thread noodles (2 packages, soaked in hot water for 30 minutes, then cut into 6-inch strands); 2 bunches watercress, washed and drained; 1 pound fresh spinach, old leaves removed, stalks separated, washed 3 or 4 times to remove all sand, and drained; 4 cups cold water 1 piece fresh ginger, 2 inches by 1½ inches; 1 pound fresh sea scallops, sliced ½ inch thick; 4 cups Fish Broth; ¾ pound fillet of halibut, thinly sliced; ¾ pound shrimp (20 shrimp), shelled, deveined, washed, and dried; 6 cakes fresh bean curd, cut into ¼-inch slices; 24 clams, removed from their shells; 2 large garlic cloves, peeled

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The hot pot, contrary to what most people believe, is not the sole property of China’s northernmost provinces and Mongolia. Shanghai has its hot pot, and so does Canton. In the north the hot pot is a filling, very thick broth based on lamb and mutton. In Shanghai there are a variety of ingredients, but the hot pot is eaten with a large variety of different condiments and sauces. In Canton the hot pot is almost always of fish, usually of firm, fleshy dace. What I have created is a version of