Mongolian Hot-pot The hot-pot is a traditional brass pot with a wide outer rim around a chimney and a charcoal-burner underneath. Water is heated to boiling point in the rim, and the diners dip thin slices of raw meat in the water, where the meat cooks quickly. The cooked slices are then dipped in to a sauce. The meat can be anything, from lamb, veal, pork, chick, fish to prawn. There are vegetables, bean noodles, mushrooms and bean curt to be boiled in the rim as well. The sauce is prepared personally by the diner by selecting from a few dozen kinds to suit his/her own taste. You may want it hot, sweet, or salty. People usually do not eat rice when they have Mongolian Hot-pot. The traditional food to accompany the hot-pot is buns or noodles. 

Nowadays, some restaurants provide each diner a small hot-pot with solid-alcohol fuel. They no longer look like the traditional ones but are more hygienic. Some people still prefer the traditional ones because they think it gives a greater atmosphere of 'gathering together'.