Some people go to China to study. Other people go to do business. No matter the official reason for staying in the country, I believe that everyone has the subconscious goal for experiencing the unique variety of Chinese cuisine. Personally, food has played a large role in motivating me to explore the city of Beijing, and the rewards of my excursions have significantly contributed to my overall cultural immersion.
The fire pot (or sometimes referred to as hot pot) is truly a jewel in the Chinese art of eating. The food is not only delicious but also provides an opportunity for friends and family to sit together at a communal table and delight themselves in conversation. The most basic element of a fire pot is a simmering pot of broth, sometimes divided into mild and spicy sections. There is an ongoing fire underneath the pot to maintain its temperature. Various ingredients such as sliced meat, tofu, vegetables, mushroom, and seafood are brought to the table in raw form. It is the job of the hungry customers to put the food into the broth for boiling. Soon, the food is fully cooked and is eaten after being dipped in sauce for additional flavor. The two main kinds of sauces associated with the fire pot are sesame sauce and seafood sauce, to which parsley and scallions are usually added. The meal is perfect for cold winters, but even the hottest and most humid summers do not deter eager and starved students like me.
The restaurant was on the second floor of this building. A heavy rain was coming, as my friends and I would later discover.
The atmosphere was very lively. It was a busy Friday night.
A waiter who would wildly swing a very long noodle to entertain his guests before serving it to them
A mouthwatering moment right before voracious consumption
We ordered so much food that it didn't all fit on the table.
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