Taiwanese restaurant serves up chile-infused “maocai” or One-Person Hot pot

Taiwanese restaurant serves up chile-infused “maocai” or One-Person Hot pot

2023-01-05

As the weather turns cold, we all want to look forward to a hot dinner. And what cuisine is hotter than Sichuanese food? We head now to a restaurant that brings the best of Sichuan chili to Taiwan. It even offers a special Sichuanese delicacy, the “maocai”, or one-person hot pot.

This red soup just screams spice. But it’s not a hot pot – it’s a specialty dish from Chongqing in China’s Sichuan province: “Maocai”. The tasty beef tripe mixes with tender strips of boiled pork. They soak in hot and numbing spices to create a warming belly-filler.

Dry chile peppers, chopped ginger and garlic are seared to bring out their fragrance. The pan sauce goes in and it’s time to fry.

After five minutes, the flavors are all melding together.

Boiled pork meat, duck’s blood and tripe are briefly parboiled, then go in the pan to absorb the spices. Then the chef adds his own update on the recipe: an extra rinse in hot oil.

The garlic and chile sauce contains lots of minced green onions, the flavor of which shines in this hot chile oil.

Chang Yeh-yen
Chef
Maocai is a dish that in the past, if one person couldn’t be bothered to cook for themselves, they would take the marinades they had, the hot pot ingredients and broth, and cook them up together, so it’s actually like a one-person hot pot.

At this restaurant, even the duck floss has gone spicy. First diced mushrooms, green beans and smoked duck cubes are fried up.

Then chile peppers and sour salted chiles are stir-fried. And it all gets wrapped in a lettuce leaf! The duck soup has a twist too: pickled sour radish.

Chang Yeh-yen
Chef
Basically we use hot sauce with a little acidity, so we call it sour chile radish. It’s a little sour. After it’s washed, we simmer it with the soup, and when it comes out we call it sour radish.

The pickled radish with duck soup is a sweet and sour delight. These new versions of Sichuan cuisine are sure to bring a pleasant surprise to the palate.

天氣冷颼颼吃川菜重慶「冒菜」麻辣帶勁超暖胃

2023-01-05

天氣冷不少人喜歡吃火鍋，不過，有餐廳將中國當地小吃"冒菜"，搬上台灣餐桌，另外，就連鴨鬆也變麻辣，包生菜吃平衡油膩。味道如何一起去品嘗。

火紅辣湯，喝來熱辣燙，不過，這可不是火鍋，而是中國重慶小吃「冒菜」，爽脆牛肚、軟嫩白肉，吸收麻辣鮮香，吃來暖呼呼。

乾辣椒、薑蒜末爆香，加上鍋底醬料就能下鍋。

得熬上五分鐘，讓食材風味融合。

白肉、鴨血和毛肚過水，就能送入鍋中，吸收香辣，師傅改良傳統作法，多了一個沖油的程序。

蒜末、辣醬還有大量蔥花，用燒熱的紅油，沖出香氣。

[[主廚張業延]]
“ (冒菜)意思是說以前的人一個人懶得煮，把滷味，用火鍋料湯底去煮熟，其實也是所謂一個人的火鍋”

就連鴨鬆也變辣了，香菇丁、四季豆和煙燻鴨肉丁，先油炸。

再用辣椒、帶有酸味的泡野山椒，一起拌炒，用生菜包起來吃，除了鴨鬆，鴨湯也多一味，加入醃漬的酸蘿蔔。

[[主廚張業延]]
“基本上用一些辣醬，帶點酸，所以叫酸辣蘿蔔。會帶點酸，把它洗淨之後跟湯一起去熬去蒸，出來就叫做酸蘿蔔”

醃蘿蔔入鴨湯酸中帶甜，川菜經典菜色變化一下，也添了新意。

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After the Omicron variant emerged, the disease’s severity did not worsen. It’s different from the flu in that its mortality and virulence have continued going down. So its characteristics make it more like the cold. If every year, most COVID infections result in mild symptoms mostly, then there won’t be a need to get vaccinated every year. If it becomes like the common cold, then annual vaccination won’t be necessary.

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First, there are some data and infographic designs. It is displayed by the trash bin. Second is that we have re-designed the trash bin into a problem-solving system, including the holes of the trash bin have been limited to certain shapes so that people cannot throw the whole package of trash into it. They have to stand right in front of the trash bin to recycle. The third is that we made the classification into a more detailed version so that people can find the specific item and specific category for the trash.

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