hot pot

March 21, 2010

A week ago I had an amazing Chinese hot pot dinner at a friend’s house. It started with an informal blind wine tasting of a couple of reds – a pinot noir (so obvious by the nose) and a syrah (that smelled like Bordeaux and tricked us all). Then the hot pot started with a pot of plain boiling water – this is new to me since I always started my hot pot with broth. We started by mixing our personal dipping sauce by choosing from XO sauce, soy, sesame oil, grated ginger and chili paste. Then it was on to poaching salmon, skate, prawns, scallops and squid. Soon followed by oysters, clams and crab. All this accompanied by some good white wines and unfiltered sake.

I was completely full by this point, but the show must go on. The broth was smelling wonderful – we added watercress, and then spinach, tofu and u-don noodles. We all finished with a wonderful bowl of soup. This was the very best hot pot meal that I ever had. Absolutely wonderful.

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