英文－打邊爐系?

如要用英文來形容打邊爐的<打>，我認為是用
to have meal in比較好。
有關hot pot，請参考以下從維基得到的資料:
Hot pot or less commonly Chinese fondue, refers to several Chinese varieties of steamboat stew. It consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue.
Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup.
In many areas, steamboats are often eaten in the winter.
History
It is believed that the Asian hot pot tradition had its origins in the region of Mongolia, even before the rise of the Mongols, although there is little scientific evidence to support this.
The Mongolian hot pot tradition originated from northern nomadic tribes. The Mongolian version of the steaming feast has been called the father of all Chinese hot pot.[1] The Chinese hot pot boasts a history of more than 1000 years.[1] Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today. Due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration.
Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906).[1] In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric or gas versions.
Because steamboat and hot pot styles change so much from region to region, many different ingredients are used. While not strictly traditional, it is fun to experiment with ingredients and sauces according to one's own tastes. A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of 'heat' absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories.
Cooking Method
Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.

steamboat is what we call it here~~

have hot pot