LA chef and cannabis caterer Wendy Zeng shares her expert tips for making hot pot and a recipe for THC-sesame dipping sauce.
For many people all over the world, Lunar New Year sounds like bubbling broth and chopsticks clacking together. It smells like thinly sliced ribeye, fish balls, whole shrimp, Chinese lettuce, and noodles all swimming and simmering in a hot pot of spicy broth, also known as huǒ guō (火锅) or “fire pot.” For Wendy Zeng, the chef who won Food Network’s competitive cannabis cooking show, Chopped 420, Lunar New Year means it’s time for an infused hot pot session. But this is certainly a feast you curate any time of the year.
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