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Taiwan kaoliang liquor creates a rich and smoky Sichuan hot pot

Taiwan kaoliang liquor creates a rich and smoky Sichuan hot pot

2022-12-06

As the weather turns cold, it’s time for a warming winter feast! Hot pot is Taiwan’s classic winter meal. Many people love a spicy Sichuan-style hot pot to warm up. But there are always new variations. Today we visit a restaurant that uses Taiwan kaoliang liquor in their Sichuan hot pot, for an even richer and smokier taste.

This spicy hot pot has flames shooting out of it. The chef added kaoliang liquor to the pot! Dip a slice of beef in to absorb the fiery juice, and enjoy the alcoholic kick in the aftertaste.

Shen Yu-wei
Restaurant owner
When we built the base of the broth up, we sauteed it in a little rice wine. And then I realized that it tasted even better for the Sichuan hot pot if we used Taiwan kaoliang liquor.

The chef drizzles chile oil on the beef and then adds a small glass of kaoliang.

As soon as the flames are lit, the alcohol starts to evaporate, leaving a smoky flavor behind. Then spicy soup goes into the mix.

Aside from dipping meats, you can order this traditional Sichuanese spicy beef dish.

The pickled beef is super soft. There’s also fried beef with a crunchy outer skin. After five or 10 minutes bubbling in the pot, it’s full of many rich flavors.

Shen Yu-wei
Restaurant owner
The spicy beef is first pickled, to soften it. Then we add chile flakes.

After your hotspot, you can dip Japanese udon noodles into this spicy Sichuan sauce. The restaurant has just been handed over to the second generation. After noticing that solo hot pot eaters were on the increase, they decided to make a mini version of the traditional hot pot.

Shen Yu-wei
Restaurant owner
My parents both agreed with it. But when we first launched it, business wasn’t as good as we expected, people weren’t that keen. But now we’ve been offering it a year or two, more and more people are open to this style of hot pot.

With these variations at play, hot pot lovers are sure to find something new to whet their appetite.

麻辣鍋冒火焰牛肉倒高粱尾韻帶酒香

2022-12-06

天氣逐漸轉冷,不少人喜歡吃麻辣鍋,有餐廳在麻辣湯下鍋前,在牛肉上倒入高粱酒,點火嗆鍋,味道如何一起去品嚐。

麻辣鍋怎麼有熊熊火焰冒出來,原來師傅在麻辣鍋中,加入高粱酒,牛肉下鍋涮一涮,吸收火辣鮮香,尾韻卻帶有淡淡酒香。

[[業者沈佑威]]
“因為我們炒鍋底過程中,就有用米酒去嗆鍋的動作,我後來發現台灣高粱酒搭配四川鍋底做嗆鍋,味道會更香”

師傅先在牛肉上,淋上紅油、倒入一小杯高粱。

一點火,火焰讓高粱酒的酒精,慢慢蒸發,留下醺香就能倒入麻辣湯,融合所有滋味。

除了涮肉,老闆也把四川當地的麻辣牛肉,搬上台灣餐桌。

醃漬過的牛肉,軟化肉質,還有炸到外皮酥脆的酥肉,煮5-10分鐘,更能吸湯。

[[業者沈佑威]]
“麻辣牛先用醃漬方式,把牛肉更加軟化,加上特製麻辣粉這些”

吃完火鍋,還能把日本的烏龍麵,沾裹川味的麻辣醬汁,老店第二代,幾年前接手,發現1個人吃火鍋的人變多了,決定把傳統麻辣鍋,縮小了。

[[業者沈佑威]]
“家裡爸媽是都同意,反而一開始推出時候生意量沒有如我們預期,一開始接受度沒有那麼高,經營下來一年兩年後,越來越多人接受這樣的形態”

麻辣鍋多了嗆鍋工序,風味顛覆大眾想像。

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