Mongolian-hot-pot



noun, Chinese Cookery.
1.
a stewlike dish of sliced meat, seafood, and vegetables cooked together in hot broth, often in a clay pot, and seasoned with a hot sauce.
noun

an Asian dish using a shared pot of simmering stock in which each diner dips meat or vegetables to cook it, which is then eaten with condiments or sauces; also called Mongolian firepot , Chinese firepot , boiling firepot
Word Origin

from northern China / Mongolia
Usage Note

cooking

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