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2009-04-28
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I believe that having hotpot (打邊爐) is a good way to tell how adventurous a person is when it comes to food. Where else can you choose from all kinds of offals, such as pig’s livers and goose intestines, as well as seafood and various cut sof beef, meat, and dumplings all on the same “menu”? For instance, when I was at 謙記 the other day for hotpot, we ordered pig’s lungs(豬肺)and chicken testicles (雞子,aka chicken fries in the US) as they were not always available in other hotpot places. 謙記had 豬肺
I believe that having hotpot (打邊爐) is a good way to tell how adventurous a person is when it comes to food. Where else can you choose from all kinds of offals, such as pig’s livers and goose intestines, as well as seafood and various cut sof beef, meat, and dumplings all on the same “menu”? For instance, when I was at 謙記 the other day for hotpot, we ordered pig’s lungs(豬肺)and chicken testicles (雞子,aka chicken fries in the US) as they were not always available in other hotpot places. 謙記had 豬肺pre-cooked adequately so they only required little time in the broth. It was simply an enchanting textural symphony in your mouth when you chewed on the tender lung meat (軟稔的豬肺肉) with the crunchy soft “tubes”(爽脆非常的小管). When you bite into the transparent thin skin of the tiny fresh 雞子, the sweet “juice” burst inside your mouth with the creamy innards coating your tongue. Every time I had 雞子 I wondered why people were so afraid to try them? Was it the look? The texture? Or was it just because it didn't appear "civilized" to eat 雞子? Regardless, do you know that even some Americans like them? To be exact, they prefer the larger duck or turkey testicles(aka duck / turkey fries) as size does matter in the US . Of course, duck fries or turkey fries are prepared quite differently there, such as sautéed with bacon (see last picture) or deep fried*. Now for those who still haven’t had chicken fries before, will you be more willing to try them now?
While beef dishes were supposed to be the strength of 謙記, I was quite disappointed by the thin slices of 牛頸脊 as I was expecting more intense beef flavor. 牛脷 were slightly better as they had the natural beefiness to start with, but were somehow very tough and chewy when boiled. Instead of being fluffy and bouncy, the 墨魚滑 was so dense that it must have been in the fridge for a few days after coming out from the blender. The goose liver flavor in 鵝肝餃 was predictably indiscernible, but rotten taste of the meat was disturbing. Fortunately I was able to cleanse my palate with the lime soda 青檸梳打, which turned out to be surprisingly refreshing and tasty .
Service was good but then honestly for hotpot, how much service did we really need?
I suppose I may come back to 謙記 if I can’t find any replacement to get more adventure hotpot ingredients. However, knowing how creative hotpot restaurants are these days in their offerings, I doubt that will happen.
* If you know any places that serve 雞子 in a creative way, please let me know!
張貼
