Chinese New Year is coming up and Hot Pot is one of the dishes we usually eat during our family gatherings. In this beginners video to Taiwanese Style Hot Pot ...
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via Houston Press]
Is the Thai Hot Pot at Vibe Lounge the Best Hot Pot in Houston? Hot pot, for the uninitiated, is when you have a bubbling pot of broth in the middle of your table with uncooked proteins and vegetables that get dipped in and cooked in the boiling broth. A popular chain is Little Sheep Mongolian Hot Pot, which offers [...]
via South China Morning Post]
Restaurant review: Chongqing Liuyishou Hotpot, Causeway Bay – not for the squeamish This was very thin and soft, needed only about a minute in the broth, and was tender and absorbent. Pig intestine stuffed with pig blood curd (HK$48) was just fantastic: the smooth blood was wrapped in a thin casing. Supreme duck blood curd (HK$68) was [...]
With video: Hot pot restaurant offers dining adventure Hot Pot , also known as Chinese fondue, is all about fresh ingredients you cook yourself in a savory broth of your choosing. Besides the delicious flavor, hot pot is a social occasion great for first dates or groups. Owner Zhen Liu, a 25-year-old Kent [...]
via The Mercury News]
China's popular hot pot restaurant, Hai Di Lao, opens in Silicon Valley Szechuan hot pot chain has finally made its Silicon Valley debut. Hai Di Lao, in the planning here for months, has opened at the Main Street Cupertino complex. You can expect crowds: The Chinese chain's first opening in the state, in 2013 in [...]
@raddestroach Ringing in the new year by slipping in the kitchen and having a pot full of Hot Broth fall on my head
My mom always flatters herself. She taste her broth for hot pot and is like oOooO I made it so good huh. #Skills
Between the weather and the please-not-bronchitis-*again*, I am really wishing Happy Lamb Hot Pot would just sell their broth by the gallon.
A few years ago, gai bo (“chicken pot”) was all the rage at Hong Kong hotpot restaurants. It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up as something else. After most of the meat has been eaten, hot broth is stirred into the sauce that’s left in the pot, which is then used to poach raw ingredients. The dish is often attributed to areas of Sichuan...
It was past midnight in a residential area in Cheung Sha Wan, and only Tai Po King Restaurant and a few other local eateries were still open on the quiet street. As I walked inside, loud chatter filled the small but bright dining area, and workers who’d just got off their night shifts were huddled around the tables clinking small glasses of beer and smoking cigarettes. Fresh chilli and spices were being fried in the kitchen, and the fumes started spreading out into the dining area. You could...
Taste Tomorrow's Favorite Flavors with the release of the McCormick® Flavor Forecast® 2018Discover the Flavors of 2018 1. Handheld Flavor Fusion – Take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavor fillings with unique crepes, buns and breads for loaded street fare you eat with your hands.Sizzling Egg Crepes: Called jianbing in China and dan bing in Taiwan, these thin pancakes are griddled, filled and rolled up like a burrito....
This holiday season we're cooking up a storm, and looking for all the little ways we can make our life in the kitchen just a bit easier. We've partnered with Imagine® Broths to bring you table-ready recipes that are made richer and more flavorful with stock and broth.I needn't extol the virtues of dried beans. We know, we know: Dried beans are more wallet-friendly than their canned cousins; they're also customizable, better-textured, and "far more delicious."Advertisement Get ready,...