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2013-09-07
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When I had my first China steamboat in Tian Jin, he had this thinly slices of Mongolian lamb. The nice things about this thinly slice meat, is it that it can be cooked very quickly, usually around 15 seconds or less depends on the boiling temperature of the soup. You are supposed to just dip the meat with your chopstick into the steamboat soup, not really dumping into the pot and let it boils inside the soup. This way the meat will not be too hard and very chewy. Most of the time, these slices a
Most of the time, these slices are cut from areas of the poultry where they are some layers of fats like the belly parts which is one of the best part for steamboat. Depending on your personal preferences whether you like it hard, chewy or medium done, you are able to control how much of dips you want into the soup.
Here in San Hui Wei, we were served 3 types of finely and thinly slices of meat i.e. Pork Slices, Chicken Slices and Lamb Slices.
I find the meat slices here, goes very well with the strong signature herbal soup, the strong taste of the herbs were immerse deep into the slices as we lightly dip into the soup and with the highly recommended dipping which, was concocted by Maggie (the lady boss), it was a perfect blend to this perfectly slice pieces.FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com
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