Cantonese Hotpot

• Bean curd
• Lettuce
• Peking cabbage
• Mung bean sprouts
• Chrysanthemum leaves

Condiments: Small dishes of sauces for dipping, such as light soy sauce, chili sauce, mustard, sesame oil, beaten raw egg.

Equipment: 1 pot of boiling water with heat source strong enough to keep the water simmering throughout the cooking, e.g. a rice cooker, charcoal hibachi, or portable gas burner.

Cooking implements, one per diner, e.g. fondue forks, skewers, sm