Instructions: Genghis Khan may have popularized the Mongolian hot pot in Asia, but these days another hot pot rules the tabletop burners of China: yuan yang huo guo.

Though the name means Mandarin duck hot pot, there is no duck cooked in this pot.

The duck in the name is from Chinese folklore, where the Mandarin drake and hen symbolize a harmonious pair. This hot pot lives up to its traditional name: two broths, one spicy and one mild, are cooked in the same pot - separate but inseparable.

My husband, who grew up in China, introduced me to yuan yang huo guo, and it has become the hot pot of choice at our house. Available at several local restaurants, this two-broth hot pot is also gaining favor in Silicon Valley.

Typically the yuan yang pot is stainless steel and has a thin strip of metal down the center, neatly dividing the pot into two sections.

Heres where the two broths come in: A fiery Sichuan peppercorn-based broth called ma la is poured into one side, and a mild chicken broth is poured into the other. As with other Asian hot pots, raw vegetables and meats are cooked in the broth at the table. With yuan yang huo guo, the fun is doubled: You and your guests are free to cook your meal in both broths.

Just as the broths offer something for everyones palate, so do the dipping sauces.

My husband remembers using a minced garlic and oil dipping sauce when eating this dish in China, but we have not been successful in duplicating it so far.

However, there are two authentic sauces available ready-made. Both sesame paste and sa-cha (a tangy blend of seafood, sesame oil and peppers) can be found at Asian groceries.

Serve these sauces alongside black vinegar and chili oil and have guests create their own mix at the table in individual sauce bowls.

Once the broths are bubbling and the sauces are ready for dipping, what is cooked in yuan yang huo guo varies by region in China. Traditionally, meats are kept to a precious minimum and vary from lamb and beef in the north to shrimp and fish in the south. Vegetables are served in abundance and according to the season, usually including leafy greens and at least one root vegetable.

In California, where Asian vegetables of all sorts can be found year-round, its easy to put together an enticing meal.

You and three friends can have a tasty introduction to yuan yang huo guo for about $60 at Kings Wood restaurant at Cupertino Village shopping center. But for the same price, you can purchase the pot, tabletop burner and various ingredients and enjoy yuan yang huo guo many times at home.

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