Baskets brim bountiful with all the best veggies; the bitter tong ho, the crispy Napa cabbage. Mushroom buttons sprout in all directions, juicy slices of oyster intersperse with thin golden sheets of tofu skin. The oysters add brine to every broth, harmonizing with fatty notes of marbled ribeye and lean cuts of lamb. Frozen tofu stores the savory soup in every pore.
The hot pot pickings are as varied and colorful as the country itself. The broth boils hot, and the cooked items warm their sauce.But nothing is as warm as the whole family eating together, everyone giving and taking, filling a hungry void one morsel at a time.
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