The Essence of Chinese Hot Pot

"Good, good. As long as these old bones can move, I'll follow the young lady's lead."

"What I really want to talk about is hot pot. In the northern regions, nomads use a copper pot in the center with a fire, and they cook meat by dipping it in hot soup, calling it hot pot. Actually, I think placing a pot over the fire and boiling soup to cook vegetables can also be called hot pot. Look at the Thousand Blades Fish we just had, isn't it the same principle? Also, this pot of spicy boiled fish – the only difference is the broth inside. We can use copper pots divided into yin and yang sections or cross-sections to hold different featured broths. It could be fish head soup for boiled fish, rich chicken or beef broth, or even a light, clear soup. Then, we can add various condiments we prepare, like fermented tofu, sesame oil, or mustard, and people can dip and season the cooked food according to their preferences. There are so many options for hot pot, with cooked, thinly sliced raw, or partially cooked and then fire-cooked ingredients. What do the chefs think?"

"We're familiar with this. There used to be lamb hot pot with a copper stove, as you described, but the taste, condiments, and ingredients can all be customized. There could be countless variations, especially using copper pots for the base, making the experience even more enjoyable!"

The spice-loving Chef Yang spoke up, clearly a straightforward person.

"Master Yang hit the nail on the head. It truly is ever-changing – different seasons, regions, local specialties, and our unique seasonings. Cheng Mo, didn't you want to avoid repeating dishes for a year? Look, just with this hot pot combination, you can enjoy three years without repetition. And, I have an exclusive secret technique." North's slight sense of pride caught Cheng Mo's eye, melting her heart. She involuntarily reached out and tousled his hair. "Sure, I'm looking forward to you surprising me with different dishes every day."

The room was filled with people, each with a different expression, yet all silently understood.

"Don't mess up my hair. Now, let me get to the point." North, lost in the fantasy of the hot pot business, had wandered off a bit and hadn't realized why she committed to making food for him every day.

"The point is, hot pot thrives on the complete set – tables, chairs, pots, and ladles. Once launched, it will become a sensation, but it will also be quickly imitated. We can only earn the initial profit. All 18 branches of Fuhai Lou will release new items simultaneously. After half a month, our supermarkets in the north and south will start selling, and a month later, special utensils, base broths, and condiments from Fuhai Lou will be available, represented by our supermarkets. Let everyone fall in love with hot pot, condiments, and base broths. This will be a tornado sweeping through the entire country and even overseas." North, standing tall with a small frame, looked ahead with determined and confident eyes at the prospect of her hot pot business. Though not fully comprehending her words and unable to imagine the new table and chair setups, everyone in the room was captivated, their eyes filled with anticipation for her to continue.

Suddenly, North got up like a gust of wind, opened the door, and ran out.

Xiangbei rushed back to the third floor and closed the door. She took chalk, a small blackboard, and a pencil from her space, returning to the elegant room. Everyone still had their mouths slightly open, not yet closing them, and she came back like a gust of wind, making everyone involuntarily laugh. She didn't sit down, walked to the desk by the window, picked up a stack of rice paper, and quickly sketched a dining scene of people gathering around a table for hot pot. She handed it to Cheng Mo, saying, "Please take a look, everyone pay attention to the tables and chairs in the drawing. Different from the long table we currently use, the table is round. There are two layers, the upper layer for dishes, which can be rotated, and the lower layer is widened by a foot to place dining bowls and plates. In the middle, there's a recessed area for the charcoal stove and copper pot," Xiangbei said as she lifted the small blackboard. After the sketch circulated, she began using chalk to draw a three-dimensional cross-section diagram, explaining in detail the characteristics and functions of the hot pot table. She continued, "A round table is the most convenient form for people to gather and eat hot pot. The current couches are unable to match this, so we need to change them into chairs."

Flipping the small blackboard, using it as a cushion for the rice paper, Xiangbei drew various styles of chairs and new-style Taishi chairs using three-dimensional perspective. These included Taishi circle chairs and straight-backed Taishi chairs. She handed the drawings to everyone again, saying, "Chairs for dining around a table are more convenient, but we can't designate seating based on hierarchy like we do now. That's why we express it through different chair styles. For example, this Taishi chair with a circular back is comfortable and reclined, dignified with a straight back. Both are more stable and elegant compared to dining chairs. However, dining chairs are convenient with a higher seat, showing warmth and humility when accompanying guests, while also being comfortable and pleasant. The existing drum stools can still be placed at the lower end or in a corner of the room, ready to be used as additional seats."

At this point, everyone understood, expressing amazement. "Since everyone agrees with Miss Tong's idea, go and learn about craftsmanship, production time, and costs. I want to see samples in the shortest time possible. It's late today, so rest for now," Cheng Mo decisively concluded, and the craftsmen promptly left.