zhang.dianli, Hot Pot: The Condiment Bar
This place offers a huge condiment bar for making custom dipping sauces. Most places will have a few of these ingredients in small volumes at the table, but here they give you a very large number of them and let you make your own creations. I have a very specific mix I make these days, shown in the last two pictures of this sequence.
#ChonqingStyle #HotPot #Condiments
The condiment bar showing a bowl of minced garlic and a bowl of pickled peppers (Changsha style, I'd wager) on the lower shelf, and a small bowl of sesame seeds on the upper shelf.
The condiment bar showing a bowl of dried chili flakes and a bowl of oyster sauce on the lower shelf, with the small bowl of sesame seeds and a small bowl of chopped peanuts on the upper.
The condiment bar showing a bowl of soy sauce and a bowl of rice vinegar on the lower shelf. The top shelf has a small (and empty!) bowl of black (heavily fermented) bean sauce and another bowl with a different kind of fermented bean sauce.
The condiment bar showing the rice vinegar bowl and a bowl of sesame paste on the lower shelf, and the fermented bean sauce next to a small bowl of furu, itself next to a small bowl of sugar on the top shelf.
The condiment bar showing the sesame paste bowl next to a bowl of vegetable oil (probably fairly generic corn oil) on the lower shelf and the sugar bowl on the upper.
This is the mix I chose for my meal: sesame seeds, green onions, coriander, soy sauce (a bit), vinegar, sesame paste (a lot!), some of the fermented bean sauce, and furu.
And this is what my mix looks like after I've stirred all the ingredients together. Most things I ate from the hot pot proper took a trip into this bowl to expand on the flavour profile, and to cool it down.
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