Chī máodǔ huǒguō de shíhou, máodǔ zhǐyào shuàn shíjǐ miǎo jiù shú le.
When you eat tripe hotpot, the tripe only needs a dozen or so seconds in the broth to cook.
Tips
culture
The original Chongqing hotpot. River workers at the Jialing docks in the 1920s cooked beef offal - especially 毛肚 (the honeycomb-textured second stomach) - in a bubbling cauldron of beef-tallow broth, chili, and Sichuan pepper.
