The hot pot base was served in no time.
It was an exquisite Tai Chi mandarin duck pot. On one side, clear broth bubbled away, the fragrant aromas of mushrooms and tomatoes wafting outward in a crystal-clear liquid.
On the other side was a raging sea of crimson. Across nine separate compartments, the thick beef tallow glowed a brilliant red, densely blanketed with Sichuan peppercorns and dried chilies.
Chapter 192