Wednesday, March 19, 2008

Hotpot, claypot, pot cooking, pot serving

What goes around, comes around...
What goes into a pot comes in a pot

(All the pots photos have been removed. Sorry!)
A claypot of smooth Cantonese congee

A stainless steel tripod-hotpot in Tripod King. For once, you can "have your cake and eat it too"

Cast iron pot (import from Japan) that dwells into the art and science of hotpot/steamboat cooking and eating. Try Yuans to experience it.

Served right at your dining table, cooked in front of you...a warm pot of clams cooked with ginger, scallions, szechuan peppercorns. You get to see your clams from start(closed shells) to finish(opened shells, ready to eat!). And remember, never allow the clams to overcook. Once the shells open, you can dish the clams aside and slowly enjoy the soup during the meal

One tasty pot, multi-eats. A sizzling pot of Huadiao Wine Chicken 花雕鸡 where you start "interactive eating" from the last few minutes of finished cooking. You will hear the pot sizzle, meaning the chicken is ready to be savoured. Uniquely, the gravy essence of this Huadiao Wine Chicken is not wasted since the pot is kept warm under a table stove. Thereafter, you can order additional sides such as cabbage, rice noodles, beancurd skin to add into the pot of Huadiao Wine Chicken when there is only gravy remaining. Wipe the pot clean, till the last stain. Eat till you drop and till the last drop.

A pot of mushroom broth that cooks everything mushrooms. Healthy and nutritious.

A serving of Japanese curry stone-hotpot feeds one individual well. Very well. It's for you only, don't have to share.

Ending off with claypot rice, topped with juicy succulent chicken drizzled with premium dark soy sauce - 煲仔饭

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