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  • If you are preparing a hot pot event, then here's a convenient place for the thin-sliced meat. I commend them for differentiating hot-pot lamb/beef/pork from shabu shabu lamb/beef/pork although i really don't think there's difference there in the meat itself. The butane burner and butane gas served their functions well. The pot has a funny name printed in Chinese, Chrysanthemum Pot, no idea where this comes from but heated up fast and no weird taste or smell.
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