Taiwan Hot Pots

It is spicy. The breadstick, oh my god.
You know, Cedric, when people come to Taiwan, they immediately think of hitting the night markets, but I have to say, there��s so much more than that.
Yes, definitely, so where are we today?
Today we are hot pot hopping.
Hot pot hopping?
So this is pickled cabbage hot pot and later we're going for super spicy hot pot.
Super spicy? Two in one day?!
I hope you��re ready!
I was born ready.
Yeah, says the next table.
Oh wow, it��s a pot with a chimney.
There��s coal inside, heating the hot pot. The coal is somewhere in the mid section, the ashes fall to the bottom, and the pot that holds the soup and everything else kind of goes around the middle, on the outside of the cone, so it looks like a donut on a cone.
So what we have is pickled cabbage, the German call it sauerkraut and we also have fatty pork.
Sour and fatty is the perfect combination. This is originally from northeastern China, and the cabbage here has been pickled for a month or two.
And we eat it with a special sauce, right?
So you say there��s a spicy hot pot after this one?
You ready?
I was born ready.
Always.
So Michella, is it all spicy?
It's only spicy in half of the pot. It��s a taichi pot.
Oh I see, it��s a ying hot pot and a yang hot pot.
Holy mackerel on a bicycle. This is all red.
There��s chili pepper oil, spices and Chinese medicinal herbs for the soup.
What did I see here? Blood jelly?
It��s duck blood. Wanna try?
It's actually not as spicy as I would have feared. It��s quite tasty.
So which one do you think you like better?
I will still go with the sauerkraut hot pot. I really like the apparatus, with the chimney, I think it��s very funny, which makes me think, this is very much a winter dish. You expect to eat it when it��s cold outside.
In Taiwan, we have it all year long, in the summer too. With air conditioning. Just as good.
So you should come.
 
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