Hot Pot Rice Restaurants in New York City
Chinese hot pot is a highly interactive and deeply personalized meal. Diners sit around a pot of boiling soup with an assortment of raw ingredients, including meat, seafood, vegetables and starches. Then, each person retrieves the cooked food items from the pot with wire ladles and adds their own dipping sauce to create an endless feast.
In China, hot pot is a popular cold weather treat that is a cousin of fondue-dining. It’s a fun way to unwind and bond with friends over a delicious meal. Various restaurants offer their own versions of hot pot, ranging from casual to high-end. Some even have a conveyor belt of ingredients, similar to conveyor-belt sushi eateries.
Some of the most renowned Chinese hot pot dishes hail from Sichuan, Yunnan and Mongolia. While there are some regional differences, most of the hot pots have a similar flavor profile and use a seasoned soup broth to cook the foods in. 솔솥
Little Sheep is one of the most lauded hot pots in New York City, a must for those who appreciate a thick, spicy Mongolian broth infused with cumin, soy beans and other spices. You can choose from more than 80 meat, seafood and vegetable options a la carte, but the Angus beef and lamb shoulder, which are sliced paper thin, are standouts.
KaGaYa is another must for the wagyu fanatic, specializing in a premium Wagyu nabe (Japanese hot pot) with a choice of six cuts of beef. For an extra charge, you can go a la carte and order add-ins like tofu or pork belly.
Nabe, shabu shabu and sukiyaki are Japanese variations on the hot pot theme, with each dish being served in a different way: nabe, which uses thinly sliced or minced meats, is essentially parboiled; shabu shabu, where the raw ingredients are placed into the broth with a quick splash of water, and sukiyaki, which simmers all ingredients in the same bowl for longer. The nabe menu includes favorites like the $23 collagen nabe (pig trotters, chicken, leek, tofu, dry garlic) and $21 kurobuta pork belly nabe.
Shabu-Shabu Mayumon specializes in upscale, Japanese-style hot pot with an emphasis on maximizing umami (a flavor of savoriness). The dashi broth and karajiru dipping sauce are made from imported seaweed from Hakodate, Hokkaido, for a glutamate concentration that helps boost the savory flavor of the steak. The omakase includes the A5-grade Miyazaki beef for $320, though it’s a good idea to book in advance.
The best part of this restaurant is its extensive list of sauces for dipping the pot’s foods, from soy, sesame, and vinegar to ginger and chile pepper. You can also get a variety of stuffed specialties, such as lotus root, okra and tofu, and a wide range of seafood options. 남자소자본창업
HaiDiLao is a top-tier hot pot chain from Sichuan province in China. It is a luxury hot pot eatery and has garnered a devoted clientele of Chinese patrons who enjoy its high level of service. All orders are done on tablet and each table is assigned a waiter, who hovers over your pot to ensure the water levels are always filled and the ingredients are added promptly.