Here, we had the opportunity to taste a Spicy steamboat version at San Hui Wen (China Chong Qing Steamboat Restaurant located at 30, Jalan SS2/66, 47300 Petaling Jaya.
Let’s review the first soup which is the herbal soup base. Most other places their herbal soup base, are rather bland (I am sure you will agree on this). You won’t really want to start drinking the soup before you start putting stuff in ingredient. Here the soup is boiled using the best selection of herbs and you can smell the strong aroma, the minute you enter the restaurant. The strong smell lingers around the whole place. You can see that there are abundant of wolfberries floating on the soup base.
The spicy version meanwhile were added with the spicy chilli oil and once you taste it, the spiciness is very tingling and pungent in that you can easily, get choked up. You have an option to order whether you want it normal, mild hot or super hot. You also have the option to order whether less oil or more oil on the soup base. Personally, I reckon, the best is still the normal one.
Most of the time, these slices are cut from areas of the poultry where they are some layers of fats like the belly parts which is one of the best part for steamboat. Depending on your personal preferences whether you like it hard, chewy or medium done, you are able to control how much of dips you want into the soup.
Here in San Hui Wei, we were served 3 types of finely and thinly slices of meat i.e. Pork Slices, Chicken Slices and Lamb Slices.
Home Made Parsley Pork Balls / Pork Slice
We were told that the Parsley Pork Meat Ball was made by the Chinese chef. Of course, he uses a special recipe to marinate the chopped meat. Frankly speaking, I have never eaten a pork meatball that comes with Parsley. Most of the time, the pork meatball that I have eaten will use either a preserved vegetable like “Tong Choy” or cuttle fish but Parsley is another ball game.
To me, it was just okay and didn’t spring any surprise to my palate. Better to eat it with the herbal soup and make sure you don’t overcook it as it will be dry and hard.
The marinated pork slice was much better. I usually preferred fresh meat compared with processed foods. They are 2 main advantages, one you can control on how much to cook it whether medium or well done. Secondly, the flavour can be jive in with the soup and when you are done, the soup will become a strong broth when you finish all your food.
Spicy Chicken – Sze Chuan Style – Real Hot Stuff
This simple looking chicken dish is very spicy. Laden with dry chillies, fresh chilli padi and chilli oil, this dish is super spicy, even for me, where I am used to very spicy food.
The unique part to this dish is when you take your first bite. Surprise as it seems, it does not taste that spicy. As the chicken goes into your tummy, you start to realise the degree of spiciness that is expunge out i.e the more you eat the spicier it becomes. My friend Mr. Kong was perspiring profusely with every piece of chicken eaten.
But one thing funny about this dish, it is quite addictive (if you can stand the spiciness) the more you eat, the more you want to take another piece. This dish would have been a perfect match for any the alcoholic drink especially a cold beer. Indeed this dish is that it bears the resemblance to the Chinese saying of San Hui Wei which literally lingering taste and that is how the name of the restaurant was taken from.
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