No Longer a Mystery Pot! ?lol

[Guest guest]

Reply from Bryanna Clark Grogan:

 

Sounds like a Yunana pot-- here's a description from my Chinese

cookbook:

" Yunnan Pots: These are unglazed red clay steam pots with a cone-

shaped spout in the center, named for the province in southern China.

These ruggedly handsome pots are used for wet steaming. The covered

clay steamer is placed in or over boiling water, in a larger pot. If

placed in the water, some of the water will be drawn up through the

spout to mix with the juices of the food, particularly good for

soups. You may see Western versions of this pot made by enterprising

potters, decorated with beautiful glazes. You can steam puddings,

cakes and fruit compotes in these pots, too. "

 

-------

 

 

TexasVegan (216-203-221-77.ny-02.cvx.algx.net)

Subject:

What you have there is a Shabu-Shabu Pan....

Date:

April 29, 2006 at 9:00 pm PST

In Reply to: What is the purpose of this posted by kcm on April 29,

2006 at 6:26 am:

 

 

 

.....or Shabu Shabu pot also called a Mongolian Fire Pot or Mongolian

Hot Pot. Shabu-shabu means " swish-swish, " referring to the swishing

action when you cook a very thin slice of beef in hot water.

 

" The dish is prepared by submerging a slice of meat or vegetable in a

pot of boiling water or dashi (broth) made with konbu (kelp) and

swishing it back and forth several times. (The familiar swishing

sound is where the dish gets its name. Shabu-shabu roughly translates

to " swish-swish " .) Cooked meat and vegetables are usually dipped in

ponzu or " goma " sesame seed sauce before eating with a bowl of

steamed white rice.

 

" Once the meat and vegetables have been eaten, leftover water from

the pot is customarily combined with the remaining rice, and the

resulting soup is usually eaten last. "

 

Hope this helps.

 

--Tex

 

Full article on Shabu-shabu at Wikipedia