Macao Hot Pot??
- 2slices Jul 20, 2008 06:43 AM
So I'm in China now, Jiangsu province to be specific, nowehre near Macao. I've eaten at every restaurant in this little city I go to for work are some great spots. My favorite being a Hunan Fish Head restaurant.
Just found a place to add to the roster and I'm wondering if when I get back I'll be able to find something similar. The place here is a big chain across China called "Macao Doulao". It's Macao hotpot which is something I had never experienced.
You get a choice of 4 broths and then about 12 pages of meat, fish, veg, fungi, dumplings, etc to choose from. We had the Malaysian broth with beef short ribs, thin sliced "super beef" (similar to korean style), dungenous crab, shrimp and pork meatballs, shrimp paste (like a big ground shrimp patty that turns into little dumpling things of shrimp meat. Way better than it sounds). Also had spinach, small skinny mushrooms (there was at least 12 types of mushrooms to choose, and finally noodles in the broth.
You get a owl of soy sauce and then about 8 other little bowls of stuff to mix in: chopped cilantro, chili oil, garlic vinegar, dried chilis, hot chili sauce, and some others i cant remember.
Long story short it was fantastic! I will definitely take pictures next time.
SOOOOOOO, where can I find something like this in NYC.
omg I'd be so psyched, and while we're at it I still haven't found a good hunan fish head if you've got recs for that.
Enjoy it while you can! The closest thing I know of in New York is this:
And just gorge on that Jiangsu cuisine too! You won't get it in New York. Some of it is lumped in with Shanghai cuisine in places like Joe's, but NY's Shanghai offerings aren't as good as they should be.
re: Brian S
I'm not much of a jiangsu fan. it's kinda boring tho there are some real good dishes. Crawfish of course, and anything with eggplant, and the weird baby eels with onions and peppers. Tonight is my last night here (thank god) and I'm getting fish head again, hunan of course. Anr prolly shrimp on a stick with edible shells.
thx for the rec, its different but sounds good! Next time I'm here I'll take pics of the macao hotpot.
America here I come!
re: Brian S
I've had the fish in your first link. It is served at the sichuan place and and there's a hunan version with red peppers but less oily. I think the biggest difference is going to be that the fish heads they use there are carp which are extremely fatty and flavorful. Under the face there's big peices of gelatinous fat, if you could have fish bacon that would be it. I'll definitely head out there, sounds like it might be a good fix for what I'll miss.
As I said above, just about every Cantonese place in Manhattan or Flushing Chinatown has a fish head casserole, and I believe they ALL use carp. Some, such as Cantoon Garden in Manhattan, offer fish head in black bean sauce, not in a casserole and there are definitely luscious fatty parts like you describe.
NOTHING CLOSE TO IT IN THE US. It may come somewhere close but that's it. You cannot get a Beijing duck anywhere like the one's in Beijing. They are raised and fed differently and are meatier than anywhere else. In addition to that they are cooked at extremely high temperature in about 55 minutes.