The mouth-watering hot pots of Sichuan are as famous overseas as they are in China, and the hot flavour is enough (heat) up a cold midwinter evening or to let loose rivers of sweat on a summer afternoon. I gave it my first try last night, together a few local friends. As the soup bubbled slowly over a gas burner in the middle of the table, (it) surface was covered with a beautiful layer of chillies, Sichuan peppers, spring onions and red oil. Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish and vegetables into the pot. The hot flavour quickened our laughter and conversation, (make) the meal the perfect way to relax with friends.
Sichuan hot pots are perfect for the damp, (fog) climate in which they were invented. They are believed to have started off in the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters. In the beginning, the delicious dish was made (simple) by boiling vegetables, chillies and Sichuan peppers in water. Over time, it (expand) to include multiple options of soups, vegetables, meats and sauces, appealing to people of different (taste). What I love best about Sichuan hot pots is that they offer great opportunity to socialize with friends since a meal can last for hours. I instantly became a big fan of Sichuan hot pots I'll soon be back for more!
