My main quibble about the food in Shenyang is the lack of green and leafy vegetables. Leeks and potatoes are the main market finds here. Thus, unlike in the states, the first thing I scope out on menus is the vegetable page.
You can pick from a choice of 3 broths, in which to cook your ingredients. None of the broths were simple chicken broth like in Taiwan. They were all heavy with spices. I picked the lighter of the three, which contains 60 different spices!
Hot pot is a simple eating ritual. You wait for the pot to boil, then add the uncooked ingredients as you eat. You don't want to dump everything in all at once because the meat would get tough by the end of the meal. But since this place did not have air conditioning in the middle of summer, I dumped everything in at once to prevent the meat from spoiling.