Shellfish sweetness balances pickled cabbage at Taipeihot pot restaurant
Shellfish sweetness balances pickled cabbage at Taipeihot pot restaurant
2024-02-26
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.
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"海味"酸菜白肉鍋! 梭子蟹.東石鮮蚵"鮮甜平衡嗆味"
2024-02-26
台北有餐廳，酸菜白肉鍋中，除了白肉，還加入螃蟹、蝦子和鮮蚵等大量海鮮，味道如何一起去看看。
酸菜白肉鍋，放了梭子蟹、蝦子，還有蛤蜊。仔細看螃蟹裡頭滿滿蟹膏，讓原本酸爽的酸白鍋，變得甘甜，白肉涮一涮，品嘗海陸滋味。
大刀一切，把梭子蟹切成兩半，仔細清洗。
湯底用雞肉熬一天，熬到雞肉幾乎化了，變成乳白色。
銅鍋登場，撲上用鹽巴、洗米水和白酒醃漬的酸白菜，還有蝦子、澎湖梭子蟹，以及蛤蜊、鮮蚵。
雞湯下鍋，大火滾煮，讓海味和雞湯融合。
[[業者 萬初杰]]
“爸爸本身是純山東人，那可是我在台灣長大的時候，我沒有很喜歡吃這麼嗆酸的味道，所以加了很多海鮮，可以中和掉它的那個酸嗆的程度。”
再品嘗豆腐鍋，鋪上整排蝦子，另一邊是肥美白肉，韓國豆腐鍋大多用煮的，老闆多了爆香功夫。
大蒜、洋蔥炒香，加入韓國的粗辣椒粉，高溫逼出香辣。
加入豆腐、川丸子，還有細的辣椒粉，增加辣度，就能放上海鮮、冬粉。
[[業者 萬初杰]]
“就是一家人一起做事情嘛，店裡很忙常常會有爭執，那時候我就想說，那不然我自己想做一些麵點，然後也想做一些自己想做的東西。”
老店第三代，自己出來創業，將海鮮結合酸菜白肉鍋，風味顛覆想像。
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