Back in the old days when chrysanthemums bloom, it was considered the time to start eating hot pot. The principle ingredients are shrimp, thin slices of pork kidney and liver, and fish fillet. These take little time to boil, so alcohol was once used as the fuel for its low heat intensity. When the alcohol burns under the pot, the flames flare out in the shape of a chrysanthemum blossom, and mum leaves are actually scattered into the pot to add a touch of the flavor of the plant. Mutton hot pot is a legacy of the northern nomads.
Sheep grow large in the north, and their meat tends to be tender and less rank.
The pepper oil added to the stock keeps it hot in more than one sense, since it acts as an insulator on the surface of the soup. Special ingredients of this pot are beef tripe, beef marrow, and pig brain. Bring a handkerchief to wipe away your tears as you eat it. Stone Hot Pot Hot pot is popular in Japan and Korea, and is becoming popular in Southeast Asia as well. Japanese hot pot, like other Japanese dishes, tends to be light in flavor, while Korean hot pot, like other Korean dishes, tends to be heavy.