I can see how this would probably be the least popular option here. The base is unfortunately very reliant on the customer loading up on meat to deliver the flavour, so when I loaded mine with mild, flavour absorbing ingredients like winter melon, lotus root, tofu, rice cakes, and tofu skin, what I got was a pretty bland and watery heap. Even with the more flavourful ingredients I added like spinach, broccoli, shiitake, and black fungus. Luckily, in these situations you can just go to town at the condiments bar to improve it, and that’s exactly what I did, though I overdid it on the fermented beancurd sauce and made it extremely salty. There’s a fine art to the condiment selection I must say. Anyway, I wouldn’t get this again when there’s the tasty spicy-numbing stir-fry pot for the same price.
VEGAN
