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  • Hi, my name is Yu Li, and I am the owner of Tang Hot Pot in Chinatown.

  • Hot Pot is one of the most popular cuisines in Chinese culture.

  • You put a simmering soup in the middle of the table, and then you can choose different

  • flavors of broth.

  • The one we serve at Tang Hot Pot is the spicy beef tallow broth.

  • You cook it with beef fat and a lot of Chinese ingredients and spices, like chili peppercorn,

  • star anise, dry chili, and goji, so it really has that complex flavor that is unique in

  • Sichuan hot pot.

  • This is actually our signature Tang Pot.

  • Inside is the pork bone broth cooked with chicken, and outside is the spicy beef tallow.

  • The first thing in hot pot you would do is pick a dipping sauce.

  • The traditional dipping sauce you match with the spicy broth is sesame oil.

  • Here you see our Sichuan Adventurer Platter.

  • We have swamp eel and pork blood, which people might have never heard of in a restaurant

  • before.

  • But if you want to taste authentic Sichuan cuisine and see what they really eat there,

  • this would be the platter you order.

  • I always recommend that people put in the vegetables first, because it takes the longest

  • time to cook, and so the vegetables won't absorb the flavor of other ingredients.

  • After I put in the vegetables, the next thing I recommend is putting in the meat and the

  • organs.

  • I just put in the beef tongue.

  • Dip it nine or 10 times until you don't see any red part on the meat.

  • It might be a little spicy.

  • The next thing I would put in is the beef tripe, which is also called beef stomach.

  • It's one of the signature dishes in Sichuan cuisine.

  • Eight seconds and then this is good to eat.

  • The meat I'm putting in now is prime ribeye.

  • Since the meat is so fresh and premium you only need to put it in for eight or ten seconds,

  • and then you can eat it.

  • I like to eat my meat in the clear broth, so I can get the most taste out of the meat.

  • At last, I recommend putting in the pork blood, the swamp eel, and the chicken gizzard.

  • It's better to eat them after you boil them for two or three minutes, so they can absorb

  • all the flavor that's already in the soup.

  • I recommend people put in the seafood after meat so the broth won't taste like seafood.

  • Last, I would put in the starches, like the vermicelli noodles.

  • Any starch will absorb all the flavors and thicken the soup.

  • But everyone has their own taste. Everyone has their own way to cook hot pot.

  • I've been going to Chengdu and trying hot pot since I was little, so I had the flavor

  • in my palate.

  • And then when I moved to New York, I felt like this was something that could open the whole hot

  • pot experience to people who had never had hot pot before.

  • It's good for going out with friends and family.

  • You guys are all cooking together, and there's a lot of teaching.

  • That's what I try to bring to New York from Chengdu.

Hi, my name is Yu Li, and I am the owner of Tang Hot Pot in Chinatown.

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