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A piping-hot broth with a layer of insulating oil cooks thinly sliced raw ingredients tableside in this dramatic Yunnan specialty. This interactive, protein-rich family meal is fresh, fun, and unlike any other noodle experience.
Heat the chicken broth in a large pot over high heat until boiling, then reduce to a steady simmer and add the soy sauce, Shaoxing wine, white pepper, and salt.
In a small saucepan, heat the chicken fat or vegetable oil just until shimmering, then gently pour it over the hot broth—do not stir; the oil layer should float to insulate the broth.
Prepare all proteins and vegetables: thinly slice chicken, pork, and shiitake mushrooms to ensure quick tableside cooking. Arrange all ingredients on platters.
Bring the broth to a rolling boil just before serving, then pour it into individual soup bowls large enough to accommodate all ingredients.
At the table, guests add raw proteins, quail eggs, rice noodles, and vegetables to their hot broth. Let them sit for 1–2 minutes before gently stirring; the broth's heat will cook everything through while preserving flavor and texture.
