Hot-pot cooking, once informal, gets fancy

01/27/2010 | Los Angeles Times (tiered subscription model)

Asian hot pots are the center of a 1,000-year-old home-cooking tradition of dipping meat, seafood and vegetables into a communal pot of bubbling broth. But the once-casual custom has gone highbrow, as chefs offer items such as Wagyu beef or sashimi-grade fish for dipping.

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