Steam boat

Prepare stock by simmering, chicken stock, rice wine, sesame oil and white pepper together for 2-3 min. Pour stock into a steamboat, rice cooker or fondue and put in the enter of the table.

Arrange all meat and fish decoratively on a platter. Put vegetables on another platter or flat bamboo tray, together with beancurd and black mushroooms Divide the rice vermicelli between 8 soup bowls and pus on the table. Put eggs in a dish on the table. Place individual sauce bowls containing as many of the sauces as liked around the table by each diner.

To cook, each diner lowers a few pieces of meat or fish, vegetables or other items into the boiling stock and leaves them to cook for a minute or two. The pieces of cooked food can be lifted out of the stock with a small wire mesh scoop or a pair of chopsticks, then dipped into one of the sauces and eaten. When all the meat, fish and vegetables have gone and the stock has reduced and become enriched, divide stock between each of the soup bowls containing rice vermicelli. Break in a whole egg, and stir to allow it to cook in the hot stock, then eat.