Chinese Hotpot:
A Delicacy Relished by Many
Trend
Russell Lee delves into what this wildly popular dining experience in Wuhan has to offer as compared to Singapore.
By Russell Lee - October 8, 2019
C
hinese hotpot is indubitably one of the hottest food trends amongst Singaporeans right now. It has always been an enjoyable communal eating experience, but its popularity skyrocketing in recent years.
Chinese hotpot is a China speciality, most often having a simmering pot of soup in the middle of the table with a wide range of ingredients by the side. Diners can put their selected ingredients into the boiling soup and indulge in them alongside with their selected dipping sauce after they are cooked.
According to a poll conducted by DestinAsia, 45.7 per cent of survey respondents selected the option of hotpot when asked about what they think the current food trend is in Singapore. It is apparent hotpot is popular amongst Singaporeans.
So, why do Singaporeans love hotpot so much? A respondent mentioned that she enjoys the process of gathering with loved ones to socialise and converse while cooking her own food. The whole dining experience coupled with tender meat slices and refreshing soup is the main reason why people enjoy hotpot.
、
One of the world’s most well-renowned hotpot restaurants is none other than Hai Di Lao (海底捞). Recognised for its legendary service and noodle dance performance, it is poised to be one of the most successful hotpot franchises.
Hai Di Lao 海底捞
Famous noodle performance priced at 6 yuan (S$1.20) performed by a service staff in Hai Di Lao, Wuhan.
Designated to one table each, the amiable service staff in Hai Di Lao Wuhan is always at your beck and call. Being able to strike up lovely conversations with them provides an added element to your dining experience.
Apart from the added touch of exceptional service, the Hai Di Lao in Wuhan is not very different compared to Singapore. Hour-long queues, tender meat slices and hotpot menu and hotpot menu are all that you can expect dining in Wuhan’s Hai Di Lao.
However, one of the differentiating factors you can look forward to is Hai Di Lao’s renowned tomato soup. The tangy tomato soup base certainly packs a punch which never fails to leave diners craving for more. Furthermore, the mouth-watering soup base is richer in flavour compared to the one in Singapore.
A special egg fried rice is also included in the menu here, a dish that can’t be found in Singapore’s Hai Di Lao, very popular among diners in Wuhan.
Price-wise, Wuhan’s Hai Di Lao doesn’t require one to break the bank. For a regular fresh plate of beef, Wuhan’s Hai Di Lao costs 62 yuan (S$12), in comparison to Singapore’s price of S$16. The overall expected damage for one to dine at Wuhan’s Hai Di Lao ranges from an average of 90 yuan (S$18) to 125 yuan (S$25) per person, a price range much lower than Singapore’s where one can expect to spend at least S$35 per person.
Little Sheep hotpot, well known as Xiao Fei Yang specialises in lamb and is a cheaper hotpot alternative to Hai Di Lao. They offer other delectable meats as well such as quality beef that is on par with Hai Di Lao’s, with one regular plate only costing 48 yuan (S$9.60). Among their appetisers, Xiao Fei Yang has dough fritters (油条), a side dish not often found in hotpot restaurants.
Little Sheep Hotpot 小肥羊
48 yuan (S$9.60) for per platter of beef and 18 yuan (S$3.60) for a serving of dough fritters.
The clear soup at Xiao Fei Yang incorporates ingredients such as the Chinese herb, Dang Gui (当归) to enrich the herbal taste of it. Other alternatives include Singaporeans’ favourite mala soup. Compared to other mala soups, it has a milder spicy taste, making it easy to drink multiple bowls.
We will not serve meat that is cut more than three hours ago and we also do not store meat in a deep freezer and mix it with any chemicals
Chao Ji Xian Niu Hotpot 潮记鲜牛
For a hotpot restaurant that solely specializes in beef, Chao Ji Xian Niu Hotpot restaurant is well known for its fresh meat. “We will not serve meat that is cut more than three hours ago and we also do not store meat in a deep freezer and mix it with any chemicals,” said Mr Liu Gui Yang, the store manager of Chao Ji Xian Niu.
As soon as customers walk into the restaurant, the freshness of the meat is guaranteed as they witness chefs butchering up slices of beef at the storefront. Despite this restaurant not being as extravagant and visually enticing as compared to the previous two, the quality of meat certainly makes up for it.
Quail Egg Beef priced at 28 yuan (S$5.60), a price even lower than the aforementioned stores.
Among the wide selection of beef, Chao Ji Xian Niu offers beef topped with quail eggs which are not commonly found in other hotpot restaurants. Upon dipping the beef slices into the piping hot flavourful tomato soup, egg curdles wrap the beef slices, providing a whole new depth of flavour.
The speciality of this restaurant is the beef fried rice. Fried together with onion, cabbage, carrots and juicy beef slices, this savoury dish certainly brings out reminiscence of home since it reminds me of my dad’s cooking.
Beef Fried Rice priced at 25 yuan (S$5).
These three restaurants mentioned are just the tip of the iceberg scratching the surface of the plethora of hotpot selections in Wuhan, a food trend in both Wuhan and Singapore. It is evident that China is truly a hotpot paradise.
For those who have never considered Wuhan as a holiday destination, cheap prices, good service and a variety of hotpot selections in Wuhan are just some of the many aspects Singaporeans can enjoy in this underrated city.
Sign up for our magazine
Get more travel inspos, tips and exclusive deals sent
straight to your inbox
I want emails from Destinasia Travel with travel and product information, promotions, advertisements, third-party offers, and surveys. I can unsubscribe any time using the unsubscribe link at the end of all emails.
Contact Destinasia Travel here. Destinasia Privacy Policy.