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2016-06-12
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Some friends of mine organized this dinner at Dong Lai Shun. They had been here several times before for hotpot, but I had never. The restaurant does Beijing and Huaiyang cuisine, one of the Four Great Traditions of Chinese cuisine. Apparently it was founded in Beijing in 1903, and the TST location has/ had a Michelin star. We just came for hotpot.This is a selection of the sauces and flavor enrichers they give you. You get a soy-vinegar bowl, sesame paste (? I think, I didn't use this one), som
The restaurant does Beijing and Huaiyang cuisine, one of the Four Great Traditions of Chinese cuisine. Apparently it was founded in Beijing in 1903, and the TST location has/ had a Michelin star. We just came for hotpot.
This is a selection of the sauces and flavor enrichers they give you. You get a soy-vinegar bowl, sesame paste (? I think, I didn't use this one), some sweet chili sauce, and some pickled vegetables. There's also cilantro and onions that get passed around.
We got two kinds of broth: the mutton broth and the Sichuan spicy broth. I'll admit that I mostly did the spicy one. I was a little disappointed in the broth. There was no numbing peppercorn flavor and it wasn't nearly as spicy as, for example, Megan's kitchen.
There's no website (or at least no English website) for this restaurant, so any price I give is just a vague memory. I believe the mutton platter (pictured) was $450 and we wound up getting two of them for 7 people. I didn't do the ordering so I can't say what different cuts are on the platter, but they are all very good.
They didn't seem to have a large selection of dumplings, but the ones we got were good. Pictured here are the mutton dumplings; we also got the mutton and scallion ones. Both were quite tasty, with a nice lamb flavor-- but I think I preferred the ones with veg as well. We got 2x of each kind of dumpling.
I don't recall what this was precisely. Tofu something? It was very good at soaking up the broth. We also got another thing that I didn't take a picture of-- iced tofu. I'd never had it before, or even heard of it, but my friends who had recently been to Chengdu said it was a common staple of hotpot meals they had there.
Lotus root is my favorite hotpot vegetable, because it can basically cook for any amount of time and still be good.
And while everyone else is a lamb fanatic, my favorite things in the meal were these: fried tofu skin and fresh noodles. The tofu skin was pretty standard: it soaks up the broth, then you eat it. While I was disappointed in the broth in terms of numbingness and spiciness, it was nevertheless flavorful. I don't typically like noodles in hotpot. (a) I feel they get too soggy and (b) they have a tendancy of running wild and being difficult to retrieve. These noodles were great. After about maybe 3-5 minutes of cooking they were wonderful and al dente. They stuck together a little, so they didn't escape, but they were kind of difficult to transport into one's bowl. Still very worth it, I highly recommend this.
In the end, I thought the hotpot was very good. There were lots of great menu items for soaking up the broth, there were tons of lamb options (and we brought a number of lamb-o-philes with us). I definitely think it's worth going back and I might consider taking guests here in the future. The price is a bit steep: we paid about $450 a head, but remember, we drink like fish, and we stuffed ourselves, so you can probably get away for significantly less.
題外話/補充資料：
Not a lot of people there on a Saturday, surprisingly, but you should probably still make reservations.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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