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hot pot is chinese comfort food. a propane-fueled portable stove is placed at the center of the table. a large pot filled either with chicken broth or spicy szechuan broth (or in our case, both separated by a stainless steel divider) is brought to a boil. huge plates overflowing with raw meat sliced paper thin (pork, chicken, and beef) and other hot pot ingredients (fish balls, cabbage, tofu, and glass noodles). szechuan chef is all you can eat, but keep in mind that you're charged for uneaten raw ingredients.
it's all about soup management. keep an eye on the pot to make sure the broth is boiling at a sufficient temperature to cook the ingredients, but not over-boiling so that your soup evaporates. some of the ingredients need to cook longer (chicken, cabbage) while you need to keep a close eye on others (beef) to make sure they don't overcook. it's fun, interactive, and most importantly - tasty. my favorite part about szechuan chef's hot pot is the delicious dipping sauce - i can't quite pinpoint the origins, but i definitely detect hints of peanuts and garlic. also - if you have the stomach for it - order the spicy pig stomach. the spicy sauce will add even more flavor to the mix.
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