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Sour Hotpot, Sweet Experience

2007/02/28

Tomato hotpot is a tyro compared with the better-known  Sichuan or Beijing hotpots, whose descriptions could fill two pages in any encyclopaedia on Chinese cuisine. According to the owner of Suan Tian Kula hotpot restaurant, it started from a whim. “I just wanted to make myself something new, and yummy, of course.”

This whim turned into healthy tomato hotpot broth. The sour broth is delicious but not greasy. Encouraged, the owner opened a small restaurant between the Beijing Jiaotong University and the Central University for Nationalities; he soon open a second outlet oriented toward the expatriate community.

Serving trendy college students and expatriates, the newfangled restaurant offers a novel hotpot broth but also offbeat dishes, such as British bacon and Korean barbecue.

While borrowing dishes from exotic cuisines, the owner shows off his own cooking talents in his hotpot dish innovations. Meat ravioli is minced pork and chicken cloaked in egg and flour wrappers. The restaurant’s “Immortal” dish refers to beef marinated in powders of potato, port steak and chicken, always sticky despite how long you boil it. Try its secret-recipe red bean paste (hong dousha) as an accompaniment.

After his second outlet began tasting success, the owner named his restaurant Suan Tian Kula, which in Chinese means sour, sweet and considerably spicy and indicates the various flavours of hotpot broth this restaurant can provide.

Do not forget this point: potatoes are not fattening.



 
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