![]() ![]() Liuyishou Hotpot’s new Houston location will offer a range of meats - including pork brain, considered a delicacy in China. A sauce bar, featuring more than 20 sauce bases and seasonings, will help guests choose their flavors, and cold jelly - a popular Chongqing dessert consisting of a transparent jelly topped with fruits and nuts - is the perfect cool down. While Liuyishou’s traditional base for broths is made with beef tallow, a rich fat, diners can choose different bases - including a mixed mushroom or tomato broth - and a variety of ingredients to throw into the hot pot, including lamb, beef tripe, and pork brain, a popular dish offered in China. Known for its Sichuan-style hotpot, where diners cook meats, seafood, vegetables, and other ingredients in a simmering pot situated in the middle of their table, Liuyishou will host its grand opening at its 889 Bellaire Boulevard location on March 19. The set menu price below comes with the soup base, all of the meats, veggies, noodles, appetizer dishes, fresh fruit, use of the sauce bar, and local craft beer! That’s way better than doing hot pot a la carte at some other hot pot places in Vancouver.International chain Liuyishou Hotpot is now dishing out its spicy, numbing broths and tender meats in Houston. This is an absolute must have!!Īll in all, I thought the LiuyiShou Hot Pot Week dinner set menu was of incredible value and you can get severely full for a very reasonable price. Essentially they are deep fried steamed buns and they taste absolutely scrumptious when dipped with condensed milk. I don’t know about you, but I gotta have my Golden Mantou Buns whenever I go out for hot pot. ![]() Once cooked, it was literally melt-in-your-mouth. The beef had the perfect amount of marbling. The weird flat green things in the back are mung bean noodles! They were absolutely delicious as well!! I am a lover of all shrimp paste so I was so happy to see they make their own here. I usually enjoy sliced beef more but this was really good. This sliced tender beef was indeed tender and delicate. You can never go wrong with spam, amiright? This Mixed Mushroom Platter consists of wood ear mushroom, white and brown button mushrooms, oyster mushrooms, and enoki mushrooms. I really enjoyed the Red Truck Lager, but I’m sure any one of these delicious beers would go great with your hot pot. With this particular Hot Pot Week set menu, it comes with complementary local craft beers from Red Truck Brewery. The result is a spicy dry fire noodle that is similar to the crazy Korean fire noodles that people have been eating on YouTube as challenges. Fair warning, this is a super spicy broth! The kind that builds over time and leaves your mouth with a numbing and stimulating sensation.Įven though I can’t take too much spice, one of my favourite things to eat is instant noodles that have been cooked in this Chongqing broth. One of their specialties is the traditional Chongqing style hot pot broth, prepared with special butter (in a shape of a cow!), red hot chilis, Sichuan peppercorn, and many other exotic herbs and spices. Their assorted mushroom platter consists of white button mushrooms, black wood ear mushrooms, oyster mushrooms, enoki mushrooms, and brown button mushrooms. This featured one is pretty classic and features chili flakes, minced garlic, coriander, spicy sauce, chopped peanuts, oyster sauce, vinegar, green onion, and sesame oil. With over 20+ sauces, fresh herbs, and spices, you really can create whatever you want to go with your meats and veggies!Īnd for those of you who will have no idea what to choose nor have any idea what flavour combinations work with each other, they have a handy guide to teach you. At Liuyishou Hotpot, they have the largest sauce bar I’ve ever seen. If are familiar with hot pot, you know that the sauce can make a really big difference. I was recently invited to a media tasting to try their Chinese New Year menu so here is a sneak peek! Hosted by Vancouver Gourmet Tours, Liuyishou Hot Pot is presenting Liuyishou Hot Pot Week 2018 from February 26 – March 2 at locations in Vancouver, Richmond, Burnaby, Richmond Hill, Toronto, Ottawa, and Edmonton.
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