Two flavours in one pot — the hotpot nobody argues over. Spicy red-oil broth on one side, clear broth on the other: the chilli-lovers and the chilli-averse sit at the same table, each swishing on their own side, nobody having to give way.
The Royalstar 6L split yuanyang electric hotpot: big enough for four or five to sit round; and because the pot detaches from its heating base, after dinner it goes straight into the sink (or the dishwasher) while the base never touches water — washing up stops being a disaster.
Quick Recipes
Classic yuanyang: half a block of beef-tallow base with boiling water on the red side, sweetcorn and pork ribs with ginger on the clear side — two worlds on the boil at once.
Tomato + mushroom broth: even an all-mild table gets two choices — swish beef slices in the tomato half, and drink the mushroom broth first.
Tastes of Home
Sichuan-Chongqing mala beef-tallow broth with maodu (beef tripe) and duck intestine; Chaoshan clear-water beef hotpot dipped in shacha sauce; Cantonese dabinlu (home-style hotpot); northern sauerkraut with pork belly and clear-broth lamb rolls; Yunnan-Guizhou sour soup — one table that catches both a northern and a southern appetite.
Shipping: dispatched from our UK warehouse, one-year warranty.
