Nothing quite shouts out 'dinner party!' like a hot pot, with mounds of thinly sliced meats and veggies, inviting communal eating that's popular across East and Southeast Asia.
Kenny Yao, executive chef at YAO, recommends blanching meat before cooking to eliminate gray foam, keeping the hot pot broth crystal clear and more appetizing.
Northern Chinese hot pots focus on lighter broths and meats, while Southern Chinese hot pots elevate the experience with extra spicy flavors and the unique taste of Sichuan peppercorns.
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