火锅的配菜料有牛肉、虾、鳕鱼丸、莲藕片以及其他蔬菜，还有透明细粉丝，更为独特的配菜包括猪腰花、猪脑花、猪眼睛、鸭肠和牛肚。

There was beef, shrimp, cod fish rolls, lotus and other vegetables, and transparent vermicelli noodles. More unusual specialities included pig kidneys, brains, eyeballs, duck bowels and cow stomach.

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厨师会选用自马来西亚上等虾，加入各种调味料后一起搅拌均匀，然后放入油温适中锅内。

The chef chooses the best shrimp from Malaysia, mixes them with a dozen different seasonings and flavorings, and cooks them in oil at a low temperature.

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鱼露是一种传统的海鲜调味料，在我国以及亚洲各国已有长期的生产历史，它以低值鱼、虾为主要原料酿造而成。

Fish sauce is a kind of seafood condiments which has a long history of production in China and other Asian countries, using low value fish and shrimp as raw material.

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