It's traditional to have da been lo or Chinese hot pot for dinner on Chinese New Year's eve. We really only have it that one night of the year unless I'm totally jonesing for it.
Since I planned to do a decent amount of cooking on new year, we tried to limit the number of markets we went to, so just Buford Highway FM for us.
It was less of a spread than we usually have, but we still had flank steak, flounder, Sweet Savannah Shrimp co shrimp, bok choy, silken tofu, fish balls, taro, and fun see, cellophane noodles.
Normally we just do water for the broth, but I had taken the head and bones from the trout that we had at Gena's. It added a nice flavor to the hot pot. I also parboiled the taro which normally I don't do, and it turned out wonderfully.
For the dipping sauce in the bowl, soy sauce, sesame oil, my dad's pepper sauce (that I'm seriously running out on and can't seem to replicate properly), and a raw egg.
It was pretty damn tasty.
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