Friday, May 25, 2012

Hot Pot

It took me five months to finally sit down and organize the last pictures of my big big trip, and I also even managed to write down this last post about it. As it seems, this blog is on its good way to become a season blog, from spring to summer, but anyway...

So here is the small article about the second most unforgettable meal in Hong Kong, the first one was the D-Day, in case it wasn't clear enough yet. This time it is all about the Chinese hot pot which, as I was told, it is quite popular among the Hong Kong population these days. And because I too believe that a picture is worth a thousand words, here a couple of them.

Hot Pot

Crispy tofu skin rolls (really good) that will become quite smooth after dipping them a couple of seconds in the stock. Two different types of stock, a very hot one, and a just little less hot one.

Hot Pot

Two pairs of chopsticks, longer ones for dipping the ingredients in the stocks and shorter ones as cutlery; also a ladle with holes for the meat balls. And many different types of sauces.

Hot Pot

Fish paste to form fish balls and cook in the stock.

Hot Pot

More meat and fish balls, and veal carpaccio.

Is there still any doubt about why this meal is unforgettable?