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| Name | Shellfish sweetness balances pickled cabbage at Taipeihot pot restaurant｜Taiwan News |
| Video Uploader | Video From 民視英語新聞 Taiwan News Formosa TV |
| Upload Date | This Video Uploaded At 26-02-2024 14:33:15 |
| Video Discription | One hot pot restaurant in Taipei offers the classic pickled cabbage and pork, but with a twist! They also add copious amounts of crab, shrimp, and fresh oysters to bring a taste of the ocean to the traditional meal. Crab, shrimp and clams can be found in this pickled cabbage hot pot. The crab is brimming with meat, adding a sweetness to balance the sour taste of the pickled cabbage. Paired with the traditional pork slices, this surf-and-turf hot pot has it all. Using a big knife, the chef cuts the crabs in half before cleaning them thoroughly. They use chicken to make the soup base, simmering it for a day until the meat almost completely dissolves and the soup turns a milky white. The hot pot is prepared in the classic copper pot. First, they add cabbage that has been pickled with salt, rice water and white wine. Then they add shrimp, Penghu crab, clams and fresh oysters. Finally, the chicken stock is added and brought to a boil, mixing the seafood and chicken flavors together. Wan Chu-chieh Owner My father is from Shandong, but when I was growing up in Taiwan, I didn’t like food that was so sour. Adding a lot of seafood helps to neutralize the acidity. They also serve a tofu hot pot, which includes a whole row of shrimp in addition to slices of pork. Most Korean tofu hot pots are made by boiling the ingredients, but here they stir-fry some first. They stir-fry the garlic and onions, then add Korean chili powder for that spicy flavor. Next, they add tofu, meatballs and some more chili powder. Lastly, they put in the seafood and glass noodles. Wan Chu-chieh Owner I worked at our family restaurant for a while, but we would often argue when the restaurant was busy. At times like that I thought, I know I want to make my own pastries, so why not just do the things I want to do. Rather than manage the family restaurant, Wan Chu-chieh decided to start his own. By adding seafood to the traditional pickled cabbage hot pot, he creates flavors beyond imagination. For more Taiwan news, tune in: Sun to Fri at 9:30 pm on Channel 152 Tue to Sat at 1 am on Channel 53 #台灣新聞 #TaiwanNews #民視新聞 #FTV新聞 #Taiwan [et_G_1Zu4Bg] |
| Category | News & Politics |
| Tags | 民視 | 民視新聞 | English News | Formosa News | 英語新聞 |
