I love this typical celebratory meal, most typically, Chinese New Year. The contents is not as important as the way it is eaten–out of one steaming pot in the middle of the table, everyone eating out of the same pot.
In Singapore, for the broth they boil some pork bones, handful of dry anchioves, cabbage, cauliflower, sometimes bok choy. Meats, fish, shrimp, abalone, pork, chicken, beef… sometimes mutton, thin slices of liver. Steam rice on the side.
My question is–if you’re familiar with this meal–what other ingredients do you put in?