Mongolian hotpot. A large pot of simmering stock is placed in the centre of the table. Diners place items of food (raw meats, vegetables) into the pot, cook it as much or as little as they like, rather like a fondue. The food can then be eaten as it is or accompanied by any of a number of condiments. The broth which is the end result is rich and complex, and is consumed by the diners.