Published 2014
In the Orient, there is a cluster of dishes centred on the Mongolian hotpot, which may or may not have originated in mongolia. A contrivance intended to sit in the middle of the table, within reach of the diners, embraces a heating apparatus and a circular ‘moat’ of simmering broth, into which the diners briefly dip thin slices of meat or morsels of vegetable. The Japanese shabu-shabu is a close relation.
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