on the other side of the world

[画像・四川火鍋]

he likes the rib-eye and tofu, whereas i tend to prefer king crab and mushrooms (enoki, oyster).

the squid rings are the only elements that require attention. in a distracted minute, while you're laughing - or stirring your sauce, say - the squid can turn into those "make poverty history" wristbands. yum. too chewy. carefully, then.

why two soup bases? and why do we always get the same ones?

the true key to bliss is the satay dipping sauce: 沙茶醤. it's a mysterious alchemical concoction - so much more than the sum of its parts, not to mention the distant hints of garlic and dried shrimp. what exactly is it made of?

so you dunk your food in the soup, fish it out with the wire ladle thing, then dip the steaming results into your sauce of choice. repeat.

the alembic of hotpot.

could be that we do it wrong. we've seen folks at some other tables place food IN their wire baskets first, then plop the whole thing in the soup. such refined technique. (we can't be bothered. yes, infidels.)

and if that weren't enough: at the end, they'll bring you bowls & ladles so you can sip the resulting brew, fragrant with all the perfect choices you made earlier in the evening.

but by that time, we're always about to burst.