![]() ![]() Oh man, is this like describing sex or what? Yes, a total domination of food trends in China, mala hotpot is the new food porn. “Yes, it’s very spicy but apparently, if you have passed that tolerance threshold, you would want more of it. “mala” in Chinese, means spiciness (“la”) and numbing sensation(“ma”), thanks to the 2 main ingredients: red hot chili pepper and Sichuan peppercorn. I have heard the same comments from many Chinese celebrities in media on how much they love mala hotpot. I have been aware of how insanely popular mala hotpot is among Chinese folks. The common ones include the Cantonese hotpot with fresh seafood, the Beijiing hot pot with lamb cooked in a copper pot, the Chiuchow style beef-only hotpot, and notoriously, the Sichuan/Chongqing mala hotpot. Hotpot consists of 3 main elements: hotpot broth, food ingredients, and dipping sauce, which are the keys to tell the different styles of hotpot in different regions. And it’s for all generations, and more popular among the Millennials and even the Generation Z in China. But more significantly, hotpot, served at home or at restaurants, is the perfect way for social gathering, for family, friends, teammates, co-workers, and even business meeting. It’s the simplicity and the interactive nature which make it so likable. The hotpot ingredients may vary from region to region, but the concept is the same – simmering food in a pot of delicious broth, and giving the food a blast of flavour while cooking food to the perfect temperature. To date, hotpot restaurants account for 22% of all the transactions on Dianping.įirst of all, it’s not bound to any particular Chinese regional cuisine. And the answer is hotpot!Īccording to Dianping, China’s version of Yelp and Groupon combined, as of 2016, there were over 320,000 hotpot restaurants in China, a number way exceeding any other Chinese and world cuisines in the country. It's the perfect end to a scorching meal, and left me with a happy smile on my lips as I waltzed away into the evening.China continues to grow as the formidable economic giant, and it’s wicked to think about what the most popular dish is in the most populated country on this planet. It's a bit subtle yet still smoothly sweet and satisfying. The overly-descriptive name says it all, really. My personal favourite is the Grass Jelly in Vanilla Sauce with Green Tea Ice Cream (+$2.95). I would've preferred the durian to be less frozen, but I understand that it holds its shape better when presented this way. ![]() The Durian & Thai Black Glutinous Rice (+$3.95) is not quite my cup of tea. The Glutinous Rice Balls in Mango Juice (+$2.95) and the Mango Pomelo and Sago Sweet Soup (+$1.95) are both great for those who enjoy intense mango flavours Paired with a drizzle of condensed milk, it's simply fantastic.Īnother unique aspect of the restaurant is its wide range of Chinese desserts that you can order at the end of your (spicy) meal. Instead of frying the bun as a whole, this restaurant pre-slices the bread before deep-frying it, resulting in a much more intense fried flavour. The fried steamed bun (mantou) here is also sinfully delicious. The best part is you get to decide how big you want your balls to be. The intensity outmatches that pre-made stuff you get in the Chinese supermarkets. These come in paste-form within a hollowed-out cylinder that you scoop out yourself. I also recommend trying the homemade shrimp balls and cuttlefish balls. Marrying meatiness and fattiness, the marbled meat nicely absorbs the flavours of the broth and practically melts in my mouth. The pork neck is my favourite of the lot. Liuyishou has some standout items that I've never seen in other hot pot restaurants. Don't miss out on the sliced beef and New Zealand lamb slices. The ingredients here are decent quality and plentiful. ![]() Lack of English writing aside, the variety here is impressive. For a real challenge, dunk a few cabbage leaves into this broth and eat them immediately afterwards.ĭon't forget to go to the mix-and-match sauce station for your dipping sauces. The star of the show is the tear-inducing spiciness of the "spicy broth." It is extremely fiery, an accurate reflection of Chongqing cuisine.
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