Thanksgiving Hot Pot

About a month before thanksgiving, Dr. J and I talked about cooking together for thanksgiving on the phone. This year, I wasn't planning to tag along with anyone's thanksgiving so if I wanted to eat turkey with gravy I knew I had to get it somewhere... I knew how big the turkey was and how nasty it can get to clean the turkey... Dr. J told me she was going to hang out with Hiroko for thanksgiving so I couldn't really plan for thanksgiving with her any more. There was no way for me to prepare everything by myself (even with Ian's assistance, lol). On the day of thanksgiving, I was still not sure if I wanted to cook turkey or not. That was when Ian told me that his parents had bought all the ingredients for Chinese hot pot. I had no objections, hehe. I don't have to cook! What is better, I get to enjoy delicious Chinese food and warm up with the soup, mmm. They had tons of shitake as you can see as brown spots in the pot. I also enjoyed king oyster mushroom, cleaned intestines, shrimps, radish, Chinese cabbage, fish and beef balls, beef as far as I can remember. Cantonese soup is normally very light. It was perfect for a hot pot. I loved how the mushrooms were making mushroomy juice as I took a bite. The radish sucked all the goodness from the soup. Beef balls were very flavorful but not greasy at all. They had tendons with the meat. Cooked shrimps were mildly sweet. I did not need any sauce for them.