正文
文章写道，提起北京火锅，那就是一个字，
简单
（all about simplicity）
，肉的话呢，也是以羊肉为主：
China’s capital is home to the Old Beijing-style hotpot, which inherited its central ingredient – mutton – from the northern nomadic tradition.
中国首都北京是老北京式火锅的故乡。继承了北方游牧传统，
羊肉成为了北京火锅的重要组成部分
。
In its traditional preparation, the thinly hand-sliced meat is cooked in a volcano-shaped copper pot. Meats and vegetables are added to light broth seasoned with fragrant mushroom, ginger, and scallions
在传统的制备中，要将薄片手切羊肉放入火山状的铜锅中。在由香菇和葱姜调成的清汤中放入肉和蔬菜。
但就像北京人之间的交往一样，在这简单之中，却处处透着讲究。就连食材放入锅中的顺序，都有着说道：
The final ingredients to be cooked in the pot are simple: stomach meat, sliced lamb, tofu, green vegetables and thin noodles.
锅中的食材很简单：肚（dǔ）、羊肉片、豆腐、青菜和细面条。
Purists will insist that the ingredients must be added in that precise order.
讲究的人会坚持把以上食材按照这种精确的顺序涮入锅中
。
天气渐渐凉了，一桌铜锅涮肉想想就很治愈呢。
经常有人把“川渝”火锅放在一起，作者也表示，虽然这两者是有细微差别的，但是它们都有一个特点，就是
“麻辣”
。
Though they have subtle differences, both Sichuan’s capital Chengdu and the neighbouring municipality of Chongqing rely on peppercorns to give it a mouth-numbing spicy flavour.
虽然四川成都和隔壁的重庆在火锅烹饪方法上有细微的差别，他们都通过花椒给人带来一种麻辣的口感。
而这种麻辣口味则和其地理条件有关：
He Qiao, a Chengdu chef, said the city was hot in the summer and cold in the winter. He believes that Sichuan peppercorns and chilis “can disperse both the humidity and cold inside our bodies, which helps keep the balance between yin and yang”
成都厨师何乔（音）说，因为这里的气候夏热冬冷，
四川花椒和辣椒可以将潮湿和寒意从身体中驱除，使人达到阴阳平衡
。
四川的火锅文化也十分浓厚，食材也丰富。这大概也是不少人提到四川就想到火锅的原因。
Unlike in Beijing, there is a much wider choice of ingredients for diners to choose from – basically, anything goes from congealed blood to live shrimp.
不同于北京，这里有更多选择，从血豆腐到活虾都可以成为被挑选的食材。
Hotpot culture is strong in this part of the world. Chongqing residents often claim that one in five restaurants there is a hotpot place.
在这个地方，火锅文化十分浓厚。重庆人经常说五个餐馆里就有一个火锅店。
