![]() You also can’t go wrong with ordering a pyramid of semi-frozen shaved ribeye, a clutch of hand-cut noodles, and bok choy and calling it a day. For example, Tang Hot Pot in New York City offers a beautiful-sounding “Sichuan Adventurer” set that includes delicacies like chicken gizzards, Asian swamp eel, beef tripe, crown daisy leaves, vermicelli noodles, and enoki mushrooms. Sometimes they’ll offer combination platters with a good balance of proteins and vegetables. You could opt for a savory mushroom broth, sweet-and-sour tomato, or, in some places, even a coconut-infused seafood tom kha variant.Īs for the hot pot ingredients themselves, restaurants will usually offer a good mixture of thin-sliced meats-from pork belly to lamb shoulder to filet mignon-meatballs, vegetables, noodles, fish balls, dumplings, and rice cakes that you can order a la carte. My personal favorite is the bold and numb-spicy Chongqing variant, which is chock-full of Sichuan peppercorns, red chilies, preserved mustard greens, and basically anything else you’d typically find in a Sichuanese chef’s spice rack. ![]() The most well-known style is a basic cloudy broth made from chicken, ginger, goji berries, and other aromatics. The there are three basic components to hot pot: broth, dipping ingredients, and sauces.Ī single hot pot restaurant in the United States will often offer several broths to choose from, though indecisive folks can sometimes opt for a combination served in the same pot with a metal divider.
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