And in China too, hotpot restaurants multiply, along with big chains where chefs cook a limited repertoire of dishes rather than learning the whole art of cooking, from ingredient to dish. It’s not hard to see why. To open a hotpot restaurant, all you need is a good master broth that can be produced in large quantities and reheated as required; after that, you need only casual labourers for slicing up ingredients, and your customers will cook their own food! Even wrapping dim sum, which may also appear to be as delicate a matter as cooking small fish, is child’s play compared with stir-frying
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