Olla de Sichuan

Every night, the restaurant run by Wan Li and his mother fills up with Chinese residents in Barcelona who miss 'huo guo', a kind of Chinese fondue typical of the mountainous regions of Sichuan and Yunnan, where the Li family are from. The dining room is usually full of couples and groups of young people, all enjoying an evening around a big pot of hot spicy broth. They drop in the raw ingredients using chopsticks: mushrooms, rice noodles, prawns, tofu, squid, lettuce leaves and chunks of beef. The more you mix, the better.