All in the pot

Ever wondered what the difference between Beijing and Chongqing hotpot is? Its all in the weird and wonderful things you put in the pot. Ye Jun visits a restaurant that can trace its roots back to the beginnings of the popular cuisine.

Even as a frequent restaurant visitor, I did not recognize a few of the items on offer at Bizu Old Hotpot Restaurant. I had to ask the owner, Chenma, or Mother Chen, what they were.

White slices of meat with clear wrinkles were actually the upper palate of a pig. A small white fish was called hao'er (rat) fish, because of its shape. A bowl of very bright, fresh-looking meat was fresh-cut beef.