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  • Monday, August 20, 2018
  • NYC #1
  • Asian Lifestyle Magazine

TANG HOTPOT  AUTHENTIC SICHUAN HOTPOT AT ITS FINEST

TANG HOTPOT

AUTHENTIC SICHUAN HOTPOT AT ITS FINEST

By Annie Bi

Tang Hotpot is a modern Chinese restaurant dedicated to bringing an authentic Sichuan hotpot experience to New York while elevating and innovating the category to new heights. With food being the centerpiece, the team sources directly from Sichuan all premium Chinese ingredients for its signature soup broth and dipping sauces. The special numbing spicy soup base consists of more than 30 different kinds of Chinese medicines, herbs, spices and is cooked in beef tallow. Additionally, the new dining venue is an elegant space that draws the perfect cultural collaboration between music, design, art and most importantly—A taste of Sichuan.

HISTORY & TRADITION

Dating back more than a thousand years, Chinese hotpot is a traditional dish created in a simmering pot of broth in which diners can cook a selection of raw ingredients at the table and then consume with customized dipping sauce. Local produce and culinary culture differentiate the many signature hotpot styles from various regions of China. The broth base and chosen ingredients, specifically, make each signature hotpot unique.

One of the most famous hotpot variation is the Sichuan má là (‮٣‬آ؛‮٦‬‭ ‬– “numb and spicy”) hot pot, to which Sichuan pepper ‮*‬ف‮٤‬ش huā jiāo “flower pepper”; also known as “prickly ash”) is added. It is normal to use a variety of different meats as well as sliced mutton fillet. A Sichuan hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments.  Hotpot in China is much about a social event as it is another meal (think backyard BBQ as an American equivalent).

SPICY CRAWFISH

Spicy Crawfish, also known   as “Little Lobster” in Chinese, is Tang Hotpot’s new menu item for the summer season. The crawfish is prepared in authentic Sichuan fashion, bathed and wok-fried in an array of Sichuan pepper spices, and again sautéd in Tang Hotpot’s special hot pot base, retaining the unique flavor of the house. Another flavor available is the Garlic Butter, a non-spicy, soft flavor that softens the tongue.

ABOUT TANG HOTPOT

One of the finest Sichuan hotpot houses in the city, Tang Hotpot is comprised of a prestigious selection of quality meat and wine, elevating the culinary tradition to new heights. With its distinguished Tang mural in the center of the dining area, Tang Hotpot is now a renowned eatery in the city. Tang Hotpot is located at 135 Bowery, New York City.

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