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2012-01-25
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The temperature dropped, there was no better time for a nice "hot-pot" session to warm up your body and heart. We are spoilt with many choices in Hong Kong - Cantonese style hot pot in hot pot chains, dai pai dongs or even at our own home; Japanese style shabushabu; Korean kimchi pots etc etc. There is one type which always has this special place in my heart (and one which I always return and enjoy in cold winter nights) - 涮羊肉 ("lamb hot pot") (or for a more direct translation, "thinly-sliced-l
We are spoilt with many choices in Hong Kong - Cantonese style hot pot in hot pot chains, dai pai dongs or even at our own home; Japanese style shabushabu; Korean kimchi pots etc etc. There is one type which always has this special place in my heart (and one which I always return and enjoy in cold winter nights) - 涮羊肉 ("lamb hot pot") (or for a more direct translation, "thinly-sliced-lamb-to-be-boiled-briefly-in-boiling-soup").
"Lamb hot pot' is a type of traditional hotpot very popular in northern China and has a long history dating back to the Yuan Dynasty. The essence is not the soup base, but fine lamb slices, the distinct lamb aroma and the personalised sauce.
Simple menu with a good range of choices. "Must-orders" - thin lamb slices!
After taking our orders, a waiter swiftly brought to us a big tray of different sauces and seasoning. Thick sesame sauce, red beancurd (nam yu) paste, soy sauce, sugar, sesame oil, chilli oil, hua diao wine, fish sauce (魚露), vinegar, spring onion, parsley etc! You could then pick and choose (or indeed have a bit of everything) and mix your very own personalised sauce for the cooked products later!
Much treasured. The old waiter then served us with a coal-fuelled hot-pot with chimney. The pot was then topped up with more plain water. Soup base could not really be classified as a "soup base"; it was just a lot of plain water with some seaweed; but such simple base was essential to bring the most out of the lamb.
We ordered a variety of food. Featuring in the photo: fresh prawn fillets, sliced beef omasum, lamb dumplings, thinly sliced lamb and romaine lettuce. Fresh prawn fillets were very fresh, tasty, of good size and "al dente". Sliced beef omasum felt clean and were fresh and not rubbery. Loved the lamb dumplings, powerful lamb aroma which was further spiced up by dashes of spring onion wrapped within. Romaine lettuce, fresh and crisp! YUMMM!!
No, I did not forget about the thinly-sliced lamb; but given that it is the star, the focal point and the reason I was there. I thought that we should have a close-up photo of the thinly-sliced lamb. We ordered a big size for our first round; they served it on two plates for our convenience. Sliced thin enough, not too fat, tender - with room for stronger lamb aroma though! Overall, very nice! Cannot wait to return. To savour the lamb, to experience the tradition and to be warmed up inside out.
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