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In sizzling pot cooking, comparable to shabu-shabu, very thinly sliced meat is cooked by the diners on the desk by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small items of beef right into a pot of sizzling oil on the table. Each methods sometimes characteristic accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely
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