Instructions: To prepare spicy broth, combine 1 quart water with Sichuan peppercorn sauce in one side of yuan yang pot on your stove top. Add remaining 6 cups water and chicken stock to other side of pot. Bring stocks to boil then lower heat to simmer.

Prepare vegetables: Cut cabbage leaves into bite-size pieces. Slice mushrooms into 1/2 inch strips. Peel potatoes, radish and lotus root, then slice into 1/4 inch thick rounds. Rinse and drain greens. Assemble vegetables on serving platters.

Soak cellophane noodles in warm water for 5 minutes. Drain and place on a serving platter. Arrange lamb on a separate platter.

Place sauces in serving bowls.

Transfer pot from stove to tabletop burner. When stocks return to a boil, invite diners to begin cooking using both broths. Its best to start with the root vegetables and tofu first since these will take longest to cook, with other vegetables and meat following. Enjoy the cooked meat and vegetables with the dipping sauces. Toward the end, add the cellophane noodles to the pot. Finish the meal with a bowl of these noodles and a ladle of broth, spicy or mild.

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