The
origin of the " Chinese Hotpot" is actually Mongolian, where this
type of cooking was adapted for a colder climate, much like Canada's.
It is very similar to "fondue" in the West, except the ingredients
used are very different.
A propane-fuel burner is set in the middle of each table with
a divided pot placed on top. In half the pot is a clear, light
fish broth; in the other half, a dark spicy broth seasoned with
chilies. Utensils includes a small wire-mesh ladle and two pairs
of chopsticks: one to eat with and one to pick up the raw foods.
Tissue-thin
slices of tasty beef, pork, and chicken, shelled shrimp, crab,
fish, tofu, rice noodles, mounds of Chinese watercress and vegetables
make up the countless platters of raw foods on the buffet table.
All are cut to a size that allows them to cook easily and quickly
in the broth.
The raw ingredients are plunged into the broth for about a minute.
The leafy vegetables are cooked, the thin slices of fish and shellfish
deliciously firmed, the shrimp pink and juicy. Dip the morsels
into a sauce that you've prepared with satay sauce, peanut oil,
chilies and an egg, and end up in a continuously changing mélange.
Because these ingredient are poached rather than fried, this is
an ideal diet for people who are watching their fat intake.
The
origin of the " Chinese Hotpot" is actually Mongolian, where this
type of cooking was adapted for a colder climate, much like Canada's.
It is very similar to "fondue" in the West, except the ingredients
used are very different. 
Tissue-thin
slices of tasty beef, pork, and chicken, shelled shrimp, crab,
fish, tofu, rice noodles, mounds of Chinese watercress and vegetables
make up the countless platters of raw foods on the buffet table.
All are cut to a size that allows them to cook easily and quickly
in the broth.