Restaurant Recipes

Chinese Cultural Center Eight-Flavor Hot Pot

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Yield: 6 servings


  • 6 ounces pork loin, boneless
  • 6 ounces chicken
  • 6 ounces sirloin roast
  • 6 ounces fish fillet, boneless
  • 6 ounces shrimp
  • 6 ounces spinach, cleaned and trimmed
  • 2/3 pound Chinese cabbage, cut
  • 1 package tofu
  • 6 cups chicken stock
  • 2 packages bean threads
  • 2 teaspoons salt
  • 6 eggs (optional)
  • Soy sauce (optional)
  • Hot sauce (optional)
  • Seafood sauce (optional)


  1. Partially freeze the pork loin, chicken and sirloin for 30 minutes; slice into paper-thin slices. Slice the fish into paper-thin slices. Peel, de-vein and butterfly the shrimp. Arrange meat, shrimp and fish in a decorative pattern on a plate. Soften the bean threads in a bowl of hot water. Cut tofu into squares and neatly place the bean threads and tofu on the serving platter.
  2. Place the chicken stock and salt into hot pot; bring mixture to a boil. Add cabbage; cook until tender. Add tofu, bean threads, meat, shrimp and fish; cook through. Add spinach; cook until tender. Add raw eggs, if desired.
  3. Serve with soy sauce, hot sauce and seafood sauce.


Chinese Cultural Center, Phoenix, Arizona

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