Fondue a la Chinoise (continuation)

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A supplemental shot of boiling water, although the coals seemed to keep things cooking. I see beef, pork, lamb, oysters, squid, shrimp, abalone, garlic cloves, leeks, lettuce, and a type of chip.

See the knife and fork above right at my place at the table.  I've never used them, but waiters and waitresses often try to come to my aid when they see me struggling with chopsticks.  I just tell myself that chopsticks are a diet device, although that doesn't seem to be working too well any more.

And I want to point out the bowl just above the knife.  It has peanut dip and a little hot sauce floating on top.  "Hao chi" (delicious!), as we say around here.

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