Host: …Here in Beijing, where the traditional Chinese takeaway is getting a 1)five-star 2)makeover. In the last few years, food delivery options in China have largely been limited to western fast food joints, such as McDonald’s and Kentucky Fried Chicken. Now, not only can customers order hot pot from the comfort of their homes, they can enjoy complete table service.
Reporter: Hot pot is popular for Chinese, especially in the winter, as a pot of 3)bubbling 4)broth can help to 5)ward off the 6)chill. Until recently, it was a meal enjoyed 7)solely in restaurants or prepared by families at home.
Yu Peng (A producer who works in Beijing): In recent years, I think the taste of hot pot and service at restaurants is much better than it was before.
Reporter: But long lines at hot pot restaurants often leave guests waiting for up to two hours before they are seated. Hai Di Lao, the most well-known chain in Beijing, has come up with a new solution: 8)home
delivery, where customer [sic]
order online or by phone.
Pei Qi (A 9)delivery man from Hai Di Lao Hotpot): Delivery is better, because it doesn’t take up any space at the restaurant. It is more convenient, as you can chat with your friends. It is also more private and not too noisy. There is no need to worry about driving home while drunk.
Reporter: Customers get the
same level of quality as they would
in a restaurant, but in the comfort
of their own home. Best of all, no
10)clean-up is required. One more call to the restaurant and the same delivery man returns to 11)dispose of everything. Sounds like a win-win, but in order to avoid leaving the restaurant short-staffed, Hai Di Lao has limited the number of deliveries at one time.
主持人：……如今在北京，传统的中式外卖食品得到了最好的改进。过去几年里，中国可选择的食物快递在很大程度上一直受限于西方快餐合资店，比如麦当劳和肯德基。现在，顾客不仅能舒舒服服地从家中点火锅， 他们还能享受到完整的餐桌服务。
记者：中国人很爱吃火锅，尤其是在冬天。因为一锅热气腾腾的汤有助于驱走寒冷。可是直到不久前，火锅都只能到餐馆里吃或是在家自己准备。
于鹏（工作于北京的一名制作人）：近年来，我觉得餐厅里的火锅味道和提供的服务都比以前好多了。
记者：但是火锅店外的（等位）长龙常常让客人要等上两个小时才能就坐。北京最有名的（火锅）连锁店――海底捞想出了一种新的解决方式――顾客可以通过在线或者电话订餐，海底捞就为他们送餐到家。
裴奇（海底捞火锅店的外送服务员）：外卖服务（比到餐厅就餐）更好，因为这不占用餐厅的任何空间。在你和朋友聊天时，外送更方便，（吃起来）也更清静些，不会太吵，喝醉了也不用担心还要开车回家。
记者：顾客将得到的服务质量与亲自到餐厅时无异，而且可以舒适地在家中享受。最好的一点是：不需要清洗（餐具），（吃完火锅后）再给餐厅打一个电话，同一个外送服务员就会回来清理一切。听来这是一个双赢之举，但为了避免餐厅缺人手，海底捞在指定时间内限制了叫外卖的数量。
小链接――中国各地美味火锅大集锦
也许你还不知道，在我国各地，火锅有不同的称呼，在北京一带称为“涮锅”，在宁夏称为“锅子”，在江浙一带称为“暖锅”，广东称为“打边炉”。
下面就让我们来见识一下我国各地的奇妙火锅吧。
◆ 老北京涮肉
吃法简单，但蘸肉片的调料讲究，有辣椒油、酱油、味精、醋、芝麻酱、花椒油、香菜、韭菜花、酱豆腐等10多种原料。如火旺汤沸、肉嫩片薄，再就着糖蒜，其味更妙。
◆ 重庆火锅
又称为毛肚火锅或麻辣火锅，起源于明末清初的重庆嘉陵江畔、朝天门等码头船工纤夫的粗放餐饮方式，原料主要是牛毛肚、猪黄喉、鸭肠、牛血旺等。上个世纪20年代在重庆江北城发展壮大。
◆ 苏杭菊花火锅
传说菊花火锅是慈禧太后首创的，不但味道鲜美，而且清香爽神，风味独特。其做法是将鲜菊花瓣浸泡洗净后，再放入加有明矾的水中漂洗一遍，捞起沥干备用。在火锅中加入鸡汤或肉汤之类的汤汁，煮沸后先将鸡片、肉片、鱼片等等生料投入，过1分钟左右投入菊花瓣，再煮片刻即可食用。
◆ 浙江八生火锅
八生火锅是以鸡胸脯、鸡肫、猪腰等主料为原料的浙江名菜。享用时，只需把“八生”和“四色蔬菜”入水汆熟，入口前再蘸上麻辣酱、虾油卤等佐料即可食用，此菜原料精细，制法别致，素荤搭配，营养丰富，风味绝佳。
◆ 云南滇味火锅
滇味火锅具有典型的云南风味，其特点是以新鲜蔬菜为主料，火锅中必定有火腿片，再配以薄片牛肉、猪肉、鸡肉、鱼肉和香菇、木耳、黄花菜等，使火锅色香味俱佳。吃时蘸辣椒粉、麻油等拌成的调料，鲜嫩香辣，回味无穷。
◆ 台湾沙茶火锅
台湾最流行的是沙茶火锅，用沸汤将鲜菜和薄生肉片汆熟，调上沙茶酱、酱油等佐料，口感极佳。
◆ 广东海鲜火锅
广东人的海鲜火锅配料很讲究，火锅配以鱿鱼、海螺肉、鸡肉、牛肉、墨鱼、牛百叶、海参等生料，再加上蔬菜和佐料。吃时先将各种海鲜依次倒入没油的清汤里，煮熟后捞到各人碗中，然后再倒入鸡肉、牛肉等。吃完肉类，再倒入香菇、青菜等清口，鲜而不腻，味美无比。