Introduction to Chinese Hot Pot. Hong Kong Diary 6

We all love Chinese food but what I am talking about is real authentic Chinese food. It is know by the way it is cooked, Hot Pot. I tried this meal on my recent visit to Hong Kong and I instantly fell in love with it.

Hot Pot is actually of Mongolian origin and was started about 800-900 years ago. The primary ingredient in their pot was mutton and horse meat and their broth was not spicy. However, when it spread in China, it underwent a slight change.

The Chinese way of cooking is to place a simmering pot of Soup stock at your table, which also contains a variety of foodstuff and condiments. While the hot pot is kept simmering on your table, ingredients are placed into the pot and are cooked at the table. You can choose what you want, like sliced beef, lamb, goat, pork, chicken and seafood or vegetables like bok choy, choy sum, cabbage, spinach, lettuce, carrots, winter melon, bean sprouts etc. Additionally you are given condiments like sesame butter, hoisin sauce, soy sauce, vinegar (both black & white), coriander, garlic, scallions, sesame oil, pickled tofu, chili oil etc. You leave them for a few seconds there, till they cooks and then you take them out in your bowl and eat it.

It is also called Chinese fondue and contrary to popular belief, even vegetarians can enjoy this meal as there is a huge variety of vegetables and other stuff like mushrooms, tofu and corn.

You can imagine its popularity in China by the fact that last year Chinese spend over 3.5 billion Yuan (over USD 500 million) eating out.

I tried it in a restaurant called Top Grade Hot Pot in Tin Hau area of Hong Kong. Their Soup base was good and the Australian Angus Beef served to us was awesome. We also tried the Chicken which was also nice. We were a group of four, with me being the only meat eater. Being the first experience we ended up ordering a bit more. The server’s English was not good so he was not of great help. But we have no regrets as we really enjoyed our dinner. Next time for sure I will not make a mistake of ordering both Beef and Chicken together.

The Legend of Din Tai Fung – Hong Kong Dairy 5

We all love dumplings but how long are you willing to wait for them? Well, if you are at Din Tai Fung (DTF) your wait can be for even one hour. This one Star Michelin restaurant attracts food lovers from all over the world.

The story of Din Tai Fung started during the Chinese Civil War in 1948, when Yang Bingy left China and moved to Taiwan.

After working for an oil retailer for ten years, he suddenly found himself unemployed as his employer shut shop. So he along with his wife Lai Penmei started a new company Din Tai Fung and started retailing oil.

Things went fine till 1970, when oil started being sold in tins. His business suffered immensely and he had to shut half of his shop in 1972.

People waiting both inside and outside the restaurant.

He hired some chefs from Shanghai and started selling buns (Xiaolongbao). The buns were so good that he finally shut his oil business and set up a restaurant, Din Tai Fung on Xinyi Road, Taipei.

With these buns getting popular he open his first international store in Tokyo in 1996 followed by a US store in Arcadia in 2000.

Standard items on each table.
Spring roles.
Legendary Pork filled Steamed dumplings, the Signature dish.
Fried rice.
Michelin Star.
The Bill, I could not comprehend.

Since then there has been no looking back and DTF now operates in Australia, Mainland China, Hong Kong, Indonesia, Japan, Macau, Malaysia, Philippines, Singapore, South Korea, US, Thailand and UAE.

DTF is listed as one of the top 10 restaurants in the world. Their steamed Pork Dumplings with 18 intricate folds is now a legend in the world and they have been awarded One Michelin Star for their Hong Kong restaurant. Simply put, their steamed pork dumplings contain minced pork wrapped in a delicate dough which is pleated, twisted at the top and steamed. They have a minimum of 18 exquisite folds and each weighs exactly 21 gms.

It is now a must visit for people visiting Hong Kong.

 

 

 

 

.