We had a hot pot for lunch.
The hot pot restaurant from Shiting County sent a Wuling Hongguang van with the pot base, seasonings, dishes and a chef to the funeral parlor, where the chef stir-fried on-site and personally served the dishes.
The funeral parlor arranged for a separate small courtyard, closing the door to the room used year-round for storing bodies. Several forensic doctors sat in the courtyard, plugged in the electric pot, added water, and helped themselves to food and drink without reservation.
At the table, there was a large plate of pork belly, luncheon meat, sliced beef and mutton, as well as a variety of vegetables. Pork intestines, pig brain, duck blood, and tripe were all hidden inside a cart, not shown openly.
