Technically the year of the horse celebration ends March 3rd (tomorrow), and so my friend, Cybil and I got together to clink glasses for a happy lunar new year at a hotpot restaurant I’d never visited before. Cybil chose the herbal stock while I chose the traditional spicy. For proteins, I knew I wanted lamb, and Cybil said we should include pork too.
I'm all about the vegetables, and I liked this variety of napa cabbage, chrysanthemum greens, corn, red bell pepper, and kabocha squash. But we accidentally ordered extra tong ho and that was totally okay.
Cybil also said we should add a seafood, and since I like mussels, we ordered the shellfish. For a starch, we chose regular noodles.
What I liked about these noodles is that they remained al dente even while simmering in the broth longer than a my usual 3 minutes.
Cybil also ordered her favorite wood ear mushrooms, which I also love. 
We had so much food leftover after stuffing ourselves.
There was so much pork and lamb leftover to bring him, which Cybil made me take since she said Jesse would not eat it. I made sure to eat all the mussels, not wanting to bring it home to perish in the fridge before consuming. The restaurant even packed our leftover broth! Golly was it a great leftover meal a couple nights later.
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