In the famous Mongolian hot pot thinly sliced strips of lamb are cooked in boiling water contained in a special vessel attached to a brazier.The lamb strips are picked up with chopsticks and placed in the boiling water then taken out a few minutes later,when cooked,to be dipped in one or more of the sauce,pimiento sauce,wine sauce,chive sauce,bean-curd sauce and sesame seed sauce.To end the meal a soup is prepared using vegetables,noodles and bean curd which are added to the boiling stock in the brazier. Sea cucumbers are also well known to foreign visitors,perhaps more for the distaste they arouse than the delight they bring to the palate.However,to the Chinese these small sea creatures represent one of the finest gastronomic experiences possible.They are often served with abalone of fish maw,so if you do not like the thought of swallowing the sea slugs themselves,concentrate on the other portion of the dish.In the famous Mongolian hot pot thinly sliced strips of lamb are cooked in boiling water contained in a special vessel attached to a brazier. The lamb strips are picked up with chopsticks and placed in the boiling water then taken out a few minutes later, when cooked, to be dipped in one or more of the sauce, pimiento sauce, wine sauce, chive sauce, bean-curd sauce and sesame seed sauce. To end the meal a soup is prepared using vegetables, noodles and bean curd which are added to the boiling stock in the brazier. Sea cucumbers are also well known to foreign visitors, perhaps more for the distaste they arouse than the delight they bring to the palate. However, to the Chinese these small sea creatures represent one of the finest gastronomic experiences possible. They are often served with abalone of fish maw, so if you do not like the thought of swallowing the sea slugs themselves, concentrate on the other portion of the dish