8, as a main course.
By Irene Kuo
This is a characteristically northern fire-pot dish—very robust. It is hearty enough to make a substantial meal, but you may precede it with some hors d’oeuvres, such as Fish or Shrimp Toast, or a platter of assorted cold appetizers, such as Scallion-Oil Shrimp, Chicken in Sesame-Paste Sauce, Spicy Minced Watercress, and Peppercorn-Oil “Choked” Celery. Just as with the Chrysanthemum Pot, allow ½ pound solid meat per person.