Chi WOW WOW Blog

The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot and boasts a history of more than 1000 years.

The secret to making the broth varies from region to region and among families and there are all kinds of funky things that get thrown into the broth (e.g. dried prunes, cumin, cinnamon, garlic, chili peppers). The smell is fantastic though and it didn’t take me long to get hooked on it. I find it to be healthy comfort food and the best part is most of the places that serve it are open very late. My favorite place in L.A. to go is Little Fat Sheep – read what people have to say about it.

How to make Chinese Hot Pot at home by Pang Wu Yui Yi

Yummmmy!