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2013-12-22
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Thank you to the organizers of this tasting event at Dage Ji Bao! The restaurant was easy to find as it was right across the street from Golden Computer Center in Sham Shui Po. Their big red signage out front was easy to spot as well. Dage Ji Bao serves different kinds of clay pot dishes which can then be used as a base for hop pot, of which chicken is their signature dish. For our event, we got to try 4 different kinds of clay pot from their menu.The restaurant was neat and clean with predomina
The restaurant was neat and clean with predominantly black and red decor. All of the tables were rectangular with a gas stove in front of every seat so you are sharing it with the person sitting across from you. That setting is ideal for big parties as well so if you order multiple pots, you have enough gas stoves to cook at the table as opposed to those round tables with a single stove only. We each had a tray with bowls and eat utensils in front of us for easier dining experience. There was also a small drawer beneath the table for purses, cell phones, etc. Quite thoughtful!
Condiments were handed out beforehand for us to mix and match to our liking. Soy sauce, garlic, chili peppers, ground peanuts, green onions, and cilantro were available.
We started off with 2 appetizers first - both of which were vinegar-based. 川味黃瓜 / Cucumber - the cucumbers were firm and snappy to eat. Besides vinegar, the cucumbers were mixed with garlic and sugar as well. It was a bit sour to eat by itself but as we started eating the spicy chicken pot, the cucumbers suddenly because a great source of relief.
陳醋黑木耳 / Wood Ear - the wood ear used here were a rare and premium type called mouse ear (老鼠耳). Smaller than the typical wood ear, it was smooth and crunchy to eat. Marinated similarly as the cucumber, it was not as sour and otherwise very pleasant to eat.
花膠濃湯雞煲翅 / Chicken Pot with Fish Maw & Shark Fin - the pots were brought out one by one to heat in front of us. The ingredients used were hearty and plentiful. A whole chicken was used as well as fish maw, shark kin, huge scallops from Japan, mushroom, and ham. The resulting broth was very thick and rich with a strong taste of chicken. All of the ingredients can be devoured easily as the chicken and fish maw were tender and flavorful. Someone even drank the bone marrow from the pig bone used in the broth. A great choice especially for the ladies who love collagen!
胡椒豬肚包雞鍋 / White Pepper Chicken in Pig Stomach Pot - a very curious dish in that a chicken was stuffed inside a pig stomach! It was a spectacle to watch our waitress cut open the pig stomach to reveal a chicken inside while white peppers tumbled out. The smell of white peppers got even stronger as time went on. This broth was spicier due to the peppers while still retaining the sweetness from the chicken broth. It was a happy medium for everyone as it was not too spicy as white peppers can be overpowering sometimes. I personally would prefer it to be spicier actually as I love the traditional white pepper pig stomach soup. Again, the chicken and pig stomach were easy and tasty to eat.
奇味雞煲 / Strange Chicken Pot - the sauce used to cook the chicken is actually a mix of many different sauces such as hoisin, satay, peanut, chu hou, etc - hence the name. You can pick the spiciness of the chicken pot and the one we tried was medium spicy. While it was quite spicy, the sauce on the chicken tasted a bit salty like black bean paste almost. The meat was also not marinated enough as the sauce was only on the surface of the meat. It could have been sweeter and retained more sauce as most of the sauce have been reduced away.
酸菜川味燒魚鍋 / Spicy & Sour Fish Pot - tasted a bit like a Thai dish to me. The sourness and spiciness were quite watered down though so the broth was not as rich or flavorful. The fish used was a silver perch (鱸魚). Cooked whole, we were advised to eat the bottom layer first while allowing the top layer to descend into the broth to cook. I was not a big fan of the fish as it was not as smooth or tender as I'd liked.
All of the pots above could be used as a base for hot pot with an addition of pork broth, and since we wanted to taste the freshness of the hot pot ingredients, we chose the chicken with fish maw pot as it was lightest in flavor. 手切牛頸脊 / Local Beef Neck Vertebrae - sourced from local beef, the beef was supposedly from a prized area around the neck vertebrae. It was not my first time having local beef, but I thought the beef here was a bit lean and tough. It was still good though as it was full of beef flavor unlike the typical frozen beef offered at many hot pot places.
什菌墨魚丸 / Mixed Fungi Cuttlefish Ball - the cuttlefish ball mixed with 3 types of fungi are hand-made everyday. The fish ball was chewy and bouncy while the flavor tasted fresh and raw of mushrooms. Best cuttlefish ball that I've had!
鮮枝竹 /Fresh Tofu Skin - we were told that the fresh tofu skin was bought from 樹記腐竹, a local shop nearby with long lines for its tofu products. The tofu skin was very soft, smooth and delicate. We may have overcooked it as it was getting mushy - definitely something to pay attention to cooking time for this dish.
Conclusion - overall, the quality and flavor of the food here were high and delicous. The owners of ther restaurants seems to really care about the quality of their food as they have their own factory in Tsuen Wan for better quality control. It's quite rare to find a restaurant in this area and at this price point putting so much care and effort into their food. I would recommend this restaurant for their chicken pot and hot pot.
張貼
