Our final eating spot included a choice of hot pot ingredients that we as foreigners would describe as hard core.
Duck tongues, tripe, chicken claws, etc. Yes, we'd heard of most of them but fortunately our tummies were already full.
The Norwegians were a little more adventurous. We passed through the kitchen to the coolers at the back.
There they were, all arranged and waiting for us to choose them.
At the table Ling unwrapped the final delicacy, a rabbit head.
The cheeks are supposedly the best part. We wouldn't know.
Behold a Sichuan / Szechuan hot pot.
A great evening with a lovely and knowledgeable guide ( Thanks, Ling!) and we made it back to the Hilton before the subways shut down around 11:45 p.m.
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