Hot Pot ingredients

Tea House

• Meats and protein vary, and can include:

o Thinly sliced beef, pork, chicken, lamb, goat

o Fish

o Prawns

o Scallops

o Cockles

o Clams

o Mussels

o Beef balls

o Fish balls

o Shrimp balls

o Fish slices

o Offal, ear, and other delicacies

o Blood tofu

o Squid

o Crab

o Lobster

o Crawfish

o Octopus

o Geoduck

o Cuttlefish

o Sea cucumber

o Tofu, Tofu skin

o Egg dumplings (dàn jiǎo)

o Poached eggs

o Kamaboko and crab stick

o Mantis shrimp

• Starches include:

o Niangao

o Chinese noodles

o Udon

o Cellophane noodles

o even an Instant noodle

• Vegetables include (but are not limited to):

o Bok choy

o Choy sum

o Napa cabbage

o Spinach

o Cauliflower

o Lettuce

o Carrots

o Winter melon

o Bean sprouts

o Green beans

o Fat choi

o Garland chrysanthemum (tong ho)

o Snake beans

o Mung bean

o White radish

o Shallots

o Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, golden mushrooms and golden carrots

o Ginger

o Thinly sliced potatoes

o Taro

o Tomato

o Pumpkin

o Watercress

o Sea asparagus

• Condiments:

o Hoisin sauce

o Soy sauce

o Vinegar (white or black)

o Coriander / Cilantro (or xiāng cài)

o Garlic

o Scallion

o Sesame oil

o Sa cha sauce

o Chili pepper

o Sesame butter

o Chive flower paste (韭菜花酱)

o Pickled tofu (腐乳)

o Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)

o Raw egg

o White pepper

o XO sauce