The water had boiled, and Song Zhao tossed in the beef tallow hot pot base and the tomato hot pot base. Soon, a rich aroma wafted through the air.
No need to wash the vegetables, Gu Yanzhi had previously placed orders for plenty of dishes complete with plates at the hot pot restaurant, and now, he was retrieving them from storage one by one and laying them on the dining table.
He placed a narrow table next to the dining table, stocking it with various hot pot dipping sauces, serving as a condiment station.
By the condiment station, Song Zhao mixed the dipping sauce with mashed garlic, green onions, cilantro, crushed peanuts, a touch of chili oil, sugar, vinegar, and finally drizzled on the sesame paste, crafting a bowl of Gu Yanzhi's favorite hot pot dipping sauce.
Gu Yanlin preferred the simpler oil dip favored by southern traditionalists—a big scoop of mashed garlic, a bit of oyster sauce, blended into a half bowl of sesame oil.
