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Hong Kong / Guangzhou: Hot Pot / Steamboat

Guangzhou Hot Pot Recommendations

母米粥 (Mu Mi Zhou). This place does porridge base hotpot. Porridge hotpot is a concept that originated out of Shunde 顺德 in Guangdong Province. It's like regular hotpot, except you have an amazingly delicious congee at the end, too. The food stays extra tender in the congee, and I personally like this better than regular hotpot. In addition to hotpot, they also have regular stir-fried dishes. Among their many selections, their pan fried fish jowls 煎鱼唇 are excellent. Prices are slightly higher than other hotpot places, expect about 90 RMB per head.

小肥羊 (Xiao Fei Yang/Little Fat Sheep) & 蒙小肥羊 (Meng Xiao Fei Yang/Meng Little Sheep) are interchangeable in my mind. They're both very popular chains; Xiao Fei Yang also has branches in the US. Most of their soup bases are spicy, citing a Northern/Mongolian influence, but they also have some herbal soup bases on their menu. They have a little of everything on the menu, though their best hotpot ingredients are lamb and beef. Selection of side dishes are pretty limited; the focus here really is hot pot. Prices are reasonable, about 50 to 60 RMB per head.

Those three are the most popular places, though if you search you will find hundreds and hundreds more. All three have multiple branches -- it's a common occurrence in GZ for a popular restaurant to have one branch (or more) in each district. Have you found a hotel yet? That way I can point you to the branches closest to you....

Hong Kong / Guangzhou: Hot Pot / Steamboat

"GuangZhou: Tao Heng in Landmark Hotel"

That would not be my recommendation for GZ hotpot. There are so many places that would offer a better selection and more reasonable prices. Out of curiosity, how did you come to pick that place? Is it because some (or all) of your party can't speak Chinese? I don't want to recommend anything in GZ until I know how comfortable your party is with reading Chinese-only menus.....Some restaurants will have a separate English language menu, but these places are few and far between. Please respond so I can recommend accordingly! :)

Porridge hotpot (粥底火锅)hotpot is still quite popular in GZ. There's also soy-milk based hotpot, and the latest I just read was for a "dry" hotpot (there's little to no broth). I should add that having hotpot in GZ is often cheaper than having it in HK....

Beijing: Cooking Magazines? in English? American ones?

I haven't lived in Beijing for a while, so I can't really recommend any local places to get cooking material. But if you have good friends/loved ones in the US who are willing to pick up magazines and books for you, there is a cheap shipping option. Tell them to ship it via the US Postal Service using M-Bag. It will take longer than airmail, but it is a lot cheaper if you're sending printed material in bulk (11 pounds+). Most post office branches have no idea what you're talking about when you say M-bag since it's so underused, so be sure to have them bring a printout of that website just in case. Hope that helps! :)

Hong Kong: Molecular Gastronomy

Thanks for the tip. I'll be sure to give them a ring before I plan to visit to ensure I snag a spot! :)

Hong Kong: Chowdown in Early January?

Board Admins: Please make this post sticky. Thank you!

Hi Chowhounds,

As you can guess by my recent posts, I will be in Hong Kong soon. Would anyone be interested in having a Chowdown in early January?

Please contact me off-board if you are interested. My e-mail is listed in my profile. Thank you and I look forward to eating with you soon!

Hong Kong: Molecular Gastronomy

Hello all --

Any recommendations for restaurants that do "molecular gastronomy"? I've been reading the threads on this board about Bo Innovation. Are there any other places worth a visit?

On the topic of Bo, has anyone eaten there recently? The Bo Innovation posts on this board are all a few months old. Would I need to book for dinner or can I just turn up? (I'll be dining solo).

Many thanks in advance for the advice. :)

Hong Kong: Food books?

Hi everyone,

Just had a quick question for all of you who are based in or know Hong Kong well. It's been ages since I've been there so any advice would be much appreciated.

I'll be going to Hong Kong soon and was hoping to do some book shopping in between meals. I'm trying to learn more about Chinese food, specifically Cantonese food. I'm especially interested in finding books that cover the history and food culture of south China/Hong Kong/Cantonese food, etc. I can read English & Chinese, so language is not an issue.

When I'm in London, UK, I would normally turn to a place like Books for Cooks. Anything on that level, or better in Hong Kong?

Books For Cooks
4 Blenheim Crescent, Kensington, Greater London W11 2, GB

Imported Liquors, Beer, & Wine in Guangzhou

Hi Fellow China Hounds,

Just moved to Guangzhou from the UK, and I'm looking for some advice. I'm looking for imported liquors, beer, and wine in Guangzhou. I've been recommended Corner's Deli through (Good for general China & Chinese language info; not that great for China food info). I haven't been yet because I don't know if it's really worth the trip.

I'm on the lookout for several things in particular:
Hendrick's Gin
Good rum (no Malibu rubbish!)
Good tequila (no Cuervo rubbish!)
English beers
And last but not least, Czech Budvar. I had promised a friend a bottle of real Budvar and I forgot to buy it in the UK before I left!

Am I asking too much? Is this an impossible list for GZ? Any insight would be much appreciated!

food during the potato famine

(Moderators -- please don't delete this! I'm just trying to be helpful and this advice is pertinent to anyone interested in food history)

Hi klmsfd --
I think your question would be better addressed with another group. Chow tends to be more restaurant focused.

I would suggest subscribing to the free Association for the Study of Food and Society (ASFS) e-mail listserv and posting the question there instead. It is a society made of food studies scholars and enthusiasts who would surely have an answer to your question.

If you're in the US, you should also try contacting your local culinary historian organization. They can point you to local collections or internet sites that would be helpful for your research. You can Google this information.

Hope this helps!

Jul 08, 2008
teaforme in Home Cooking