Seafood Hot Pot

Hoi Sin Dah Pin Lo

Preparation info
    • Difficulty


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