The essence of this dish is the gradual absorption of the Szechwan chili paste, a favorite seasoning in Hunan-Szechwan cuisine. The dish is made all the more aromatic by the addition of garlic and ginger.
A Cantonese fire pot reflects what’s easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you don’t have a traditional charcoal-burning fire pot for cooking at the table, use a fondue set or heatproof bowl and burner or an electric pot.
