Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Red Chilli Chinese restaurant


Recommended Posts

Bertie,

I'm now worried that you might not be cut out for our proposed lunch at Red Chilli.

Go on, live a little - I think we should be the first egulleteers to try the Hot Wok Trotter.

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

Lunch today at the Red Chilli with a commis in tow.

The waiting staff have a tenuous grasp of English, but to be fair, it's better than the Cantonese skills of the commis and I.

We were given three menus - the fairly generous set lunch menu, the 'anglicised chinese' menu and the 'traditional chinese' menu. We quickly disposed of the first two and set about choosing from the traditional chinese. After failing to spot the husband and wife lung slices, we settled on three mains - the Hot Wok Trotter, the Crispy Smoked Sichuan Duck and the Hot Chilli Clay Pot Assorted Meats. We ordered soft noodles and egg fried rice in memory of Gary Marshall, and tucked in.

The smoked duck was, as Jay said, very similar to a standard crispy duck with pancakes, though the smokiness was definitely there. The clay pot arrived as a vast seething cauldron of meat (and fish) in a deeply flavoured chilli broth. Chicken, deep-fried tofu, tripe, mushrooms, fish balls, scallops, and pork, in a very generous portion.

The Hot Wok Trotter had been braised, boned, pressed, lightly battered, deep-fried, and came sliced on a platter. A good mix of crunch, yielding fattiness and lip-sticking gelatinous bits, and like all of the food, deftly seasoned.

Neither the commis nor I are particularly light eaters, and we admitted defeat about four-fifths of the way through the mountain of food. James's fisrt taste of tripe too, which is worrying considering he's from Oldham.

Together with two Tiger beers and two Tsingtaos, the bill came to a ridiculously cheap 41 quid.

You need to go. Everyone does.

Edited by culinary bear (log)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to comment
Share on other sites

The clay pot sound like a good bet for a solo diner, always problematic with chinese restaurants - I doubt I'll be able to persuade any of my family members to go.

I could probably pack away a few appetisers too!

I love animals.

They are delicious.

Link to comment
Share on other sites

Unless you're a fatter bastard than I, I sincerely doubt it. :) You'd need to be a very very hungry bunny indeed to put away a whole clay pot plus rice, never mind appetisers.

To give you some idea, the pot held about three or four pints, and was more than 3/4 full (for a tenner!).

Edited by culinary bear (log)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to comment
Share on other sites

Unless you're a fatter bastard than I, I sincerely doubt it. :)  You'd need to be a very very hungry bunny indeed to put away a whole clay pot plus rice, never mind appetisers.

To give you some idea, the pot held about three or four pints, and was more than 3/4 full (for a tenner!).

I'd give it a good go. Maybe some fairly light appetisers and go easy on the rice!

I love animals.

They are delicious.

Link to comment
Share on other sites

another quick note - had lunch at the Leeds branch on Sat - v good food, excellent value and I left v v v full!

the ma por tofu (aka Mrs sichuan spotty beancurd oojamacallit) - excellent - full of spice and fire - but could still taste tofu and pork - and a ginourmous portion

spring onion cakes - v good also - and reheated well at home, in a frying pan so that I could disgrace myself with stove side scoffing

The lap cheong rolls weren't bad either ..

Right - once work calms down intend to recruit some stomachs for a proper assault on the restaurant ...

Yin

X

Edited by YKL (log)
Link to comment
Share on other sites

Oooohhhh.... another fine lunch (Manchester branch).

Did the lone dining thing today, with only a Manchester Evening News for company. Bliss.

I went for my old fave the stir-fried eel with chilli. Out of stock this week; must have had a run on it. Next choice, was the spicy lamb casserole, which is fantastic, if a little overfacing for one.

Seated with a mineral water and a green tea, the manager wandered over to say hello (he had remembered me from prior visits) and asked what I was eating. 'You don't fancy something different?' he said, on hearing my play-safe option.

Spicy I said, something suitable for a cold and rainy day (in Manchester? No...?). He pointed me towards some chilli pork dish, with a dryer thicker sauce, and a claypot dish with 'assorted meats and fish'. I went for the latter, remaining adamant I wanted a Chinese rather than an Western selection of meat, and it was outstanding.

As per the lamb casserole I had eaten previously this was a thinnish but intense soup, topped with chopped coriander, crushed garlic and chillis, and brimming with mushrooms, bamboo, lettuce and 'assorted meats and fish'. The sauce broth seemed slightly thicker than the lamb dish, but was even better for it.

Delving about, I found fat juicy scallops, finely scored tubes of squid, sliced fish cakes, fish balls, chicken, bean curd and (I needed a prompt on this one) pig skin. The latter is apparently dried and then salted, and then soaked in water before using in a dish. It was flavoursome and remarkably tender.

The amount of food was stupid, necessitating about 10 return trips between my rice bowl and the clay pot. Even then there was a third of the pot still full (though with the choicest morsels missing). I ate till I felt sick with pleasure, and along with a mineral water, huge pot of green tea and boiled rice it cost £10.20.

This could easily (EASILY) have fed two for lunch, meaning all in you'd be spending £5-6 each. Considering this is ordering off the full menu rather than any lunchtime special I just find that brilliant.

Whilst in there (it wasn't too busy today) two English businessmen, who had being tucking into an extensive but rather vanilla selection declared it 'bloody lovely', and told the manager they had seen some 'great reviews lately'. Both your readers in one place Jay.

Remember - this isn't an El Bulli style gastronomic reawakening. But it is just delicious, exciting, authentic, well cooked food, with good quality ingredients, good service and cheap, cheap prices. I love it here.

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

Thom, you must have hollow legs - how on earth did you manage to put all that away?

I forgot about the squid in mine - and thanks for clarifying the pig-skin, I wondered what that was.

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to comment
Share on other sites

Thom, you must have hollow legs - how on earth did you manage to put all that away?

I forgot about the squid in mine - and thanks for clarifying the pig-skin, I wondered what that was.

CB, I've only just reread your posts and only just twigged that you had the same dish. Must have been something subliminal. Or maybe they just have a load of pigskin which is on the turn, and are upselling it to any naive looking Westerners... Either way, it tasted good.

I was struggling towards the end, but I'm proud that all the important stuff was scoffed, apart from three or four chunks of bean curd and some smaller vegetable flotsam and jetsam.

That said, I am off out tonight with no time for eating, and so the meal above has become lunch and tea for me (efficient time manager that I am).

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

mmmm, pig skin :rolleyes:

So Thom almost managed it all - sounds like a challenge!

I reckon the trick is to leave the choice bits till last - eat the beancurd and veggies first - there is always room for a few more scallops!

I love animals.

They are delicious.

Link to comment
Share on other sites

Bertie,

Thanks for trying to cover, but I realised you weren't coming at that point, I just ordered it because I am a fat git.

There again at the weekend, with gf and the fruit of my loins in tow. The latter slept all the way through (a rare and wonderful occurance) leaving us adults to mop up a fish and beancurd soup - lovely thin and flavoursome broth, with flakes of white fish, succulent beancurd and coriander - and the aformentioned hot chilli pot of assorted meats.

With it we had boiled rice, soft fried noodles (ordered in case Thom Junior woke up - he didn't, we ate them), green tea and two diet Cokes. We shared everything, and just about got through it all. The price? £15.70.

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

I'm eating there with a friend tomorrow (Wednesday) - will choose something suitably off the wall.

thom, I can't work out the pricing - the assorted meats is a tenner, rice and noodles a couple of quid each... did you get the soup and drinks for free? :)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to comment
Share on other sites

I'm eating there with a friend tomorrow (Wednesday) - will choose something suitably off the wall.

thom, I can't work out the pricing - the assorted meats is a tenner, rice and noodles a couple of quid each...  did you get the soup and drinks for free? :)

CB,

Did you get the right lamb dish then? How was the rest of it?

The assorted meats was £7.50, as are (i think) all the clay pot dishes. Not sure what menu you looked at; maybe they have a more steeply priced one for people they don't like the look of?!

See you soon

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

You know, I checked up on it yesterday - the clay pot dish at the top of the list is 10.00, which is why it stuck in my head. All the other clay pot dishes are, you're right, 7.50.

After two pints in a pub just down the way, we ordered crispy sea bass with sweet vinegar, the poached lamb in spiced broth, and sichuan Mrs Spotty's beancurd. I had to quietly phone Thom to consult on the lamb dish - I thought I'd found the right one on the menu but wasn't too sure. :)

Matt and I looked at each other over the bowl of poached lamb (this sounds like a gay Mills and Boon, I know) and mouthed the following words to each other :

"Fuck me, could they have fitted any more dried chillies in this?"

Beautiful, tender lean lamb, beansprouts, spring onions, explosively fragrant herbs and spicing, and a healthy (okay, probably unhealthy) amount of chilli - we picked out at least twenty dries chillies as we went. It was hot - very hot - but multidimensional too; the heat was well balanced by acidity, saltiness, the natural juice and meaty taste of the lamb and the amazing fragrance of the fresh herbs. Both Matt and I wanted to drink all the copious broth between us, but feared for our digestive health the next day.

The beancurd had a lovely texture - not congealed and hard like you sometimes find, but slippery, just holding its shape. Slightly more subtle spicing than the lamb - mercifully - and a dry sauce of minced pork, nuts, chilli, garlic and spring onion. Really good, and a nice partner for the lamb.

We were both surprised by the seabass. Take one seabass, batter it, and deep-fry whole, head, skins, fins and all. Set it on a platter of what I can only describe as a 'proper' sweet and sour sauce, and that fairly describes what we had. The waitress filleted it with two spoons! The bass was fresh and clean-tasting; the sauce pungent yet not acrid, like so many takeaway sauces; the batter was crisp and light, and we were impressed.

We were both ravenous, and did justice to the food. With three beers each, egg-fried rice and noodles, the bill came to less than 50 quid for the pair.

If you haven't been, go. Seriously, I'd trade all the crappy mediterranean places in Manchester for this one little gem. It was absolutely heaving (we had to wait ten minutes for a table) and westerners were outnumbered by the local chinese by 3:1.

Edited by culinary bear (log)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to comment
Share on other sites

That's fantastic CB, I'm really glad you enjoyed it.

I have to say, your post eloquently nailed the main point about the lamb dish which is the fact you will wolf the whole lot in spite of the crazy chilli heat.

When I last ate it the spice was intense, and to be honest I was sat there with my chopsticks not quite sure how I was going to eat another mouthful (delicious though it was).

But, you do go back, again and again and again. What I found amazing was how the immense up front heat was completely balanced by the complexity of other flavours in the broth. I don't know how it works, but the stucture of the dish just keeps the fire at arms length, even though you certainly know it's there.

Very clever, and very delicious.

The seabass dish sounds spot on. Thats one on the list for next time then.

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      Sea fish in my local supermarket
       
       
      In the past I've started a few topics focusing on categorised food types I find in China. I’ve done
       
      Mushrooms and Fungi in China
       
      Chinese Vegetables Illustrated
       
      Sugar in China
       
      Chinese Herbs and Spices
       
      Chinese Pickles and Preserves
       
      Chinese Hams.
       
      I’ve enjoyed doing them as I learn a lot and I hope that some people find them useful or just interesting.
       
      One I’ve always resisted doing is Fish etc in China. Although it’s interesting and I love fish, it just felt too complicated. A lot of the fish and other marine animals I see here, I can’t identify, even if I know the local name. The same species may have different names in different supermarkets or wet markets. And, as everywhere, a lot of fish is simply mislabelled, either out of ignorance or plain fraud.
       
      However, I’ve decided to give it a go.
       
      I read that 60% of fish consumed in China is freshwater fish. I doubt that figure refers to fresh fish though. In most of China only freshwater fish is available. Seawater fish doesn’t travel very far inland. It is becoming more available as infrastructure improves, but it’s still low. Dried seawater fish is used, but only in small quantities as is frozen food in general. I live near enough the sea to get fresh sea fish, but 20 years ago when I lived in Hunan I never saw it. Having been brought up yards from the sea, I sorely missed it.
       
      I’ll start with the freshwater fish. Today, much of this is farmed, but traditionally came from lakes and rivers, as much still does. Most villages in the rural parts have their village fish pond. By far the most popular fish are the various members of the carp family with 草鱼 (cǎo yú) - Ctenopharyngodon idella - Grass Carp being the most raised and consumed. These (and the other freshwater fish) are normally sold live and every supermarket, market (and often restaurants) has ranks of tanks holding them.
       

      Supermarket Freshwater Fish Tanks

      You point at the one you want and the server nets it out. In markets, super or not, you can either take it away still wriggling or, if you are squeamish, the server will kill, descale and gut it for you. In restaurants, the staff often display the live fish to the table before cooking it.
       
      These are either steamed with aromatics – garlic, ginger, scallions and coriander leaf / cilantro being common – or braised in a spicy sauce or, less often, a sweet and sour sauce or they are simply fried. It largely depends on the region.
       
      Note that, in China, nearly all fish is served head on and on-the-bone.
       

      草鱼 (cǎo yú) - Ctenopharyngodon idella - grass carp
       
      More tomorrow.
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By liuzhou
      Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
       
      “OK. We’ll pick you up at 7 am.”
       
      “Excuse me? 7 am for lunch?
       
      “Yes. We have to go by car.”
       
      Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
       
      After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
       
      We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
       
      “We want lunch for eight.” There was no menu.
       
      The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
       
      We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
       
      “What is this meat?” I asked.
       
      About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
       
      “It’s wild animal.”
       
      Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
       
      “What’s this one?” I ventured.
       
      “A different wild animal.”
       
      “And this?”
       
      “Another wild animal.”
       
      “And this?”
       
      “A wild animal which is not the wild animal in the other dishes”
       
      I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
       
      I returned to the table with a bit of an idea.
       
      “Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
       
      They looked at each other, consulted, argued and finally announced:
       
      “Sorry! We don’t know in Chinese either. “
       
      Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
       
      This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
       
      No pandas or tigers were injured in the making of this post
       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn).
       
      It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Various pickled vegetables, dried tofu skin, fresh green vegetables, peanuts and loads of chilli are then usually added. Few restaurants ever reveal their precise recipe, so this is tentative. Luosifen is only really eaten in small restaurants and roadside stalls. I've never heard of anyone making it at home.
       
      In order to promote tourism to the city, the local government organised a food festival featuring an event named "10,000 people eat luosifen together." (In Chinese 10,000 often just means "many".)
       
      10,000 people (or a lot of people anyway) gathered at Liuzhou International Convention and Exhibition Centre for the grand Liuzhou luosifen eat-in. Well, they gathered in front of the centre – the actual centre is a bleak, unfinished, deserted shell of a building. I disguised myself as a noodle and joined them. 10,001.
       

       
      The vast majority of the 10,000 were students from the local colleges who patiently and happily lined up to be seated. Hey, mix students and free food – of course they are happy.
       

       
      Each table was equipped with a basket containing bottled water, a thermos flask of hot water, paper bowls, tissues etc. And most importantly, a bunch of Luosifen caps. These read “万人同品螺蛳粉” which means “10,000 people together enjoy luosifen”
       

       
      Yep, that is the soup pot! 15 meters in diameter and holding eleven tons of stock. Full of snails and pork bones, spices etc. Chefs delicately added ingredients to achieve the precise, subtle taste required.
       

       
      Noodles were distributed, soup added and dried ingredients incorporated then there was the sound of 10,000 people slurping.
       

      Surrounding the luosifen eating area were several stalls selling different goodies. Lamb kebabs (羊肉串) seemed most popular, but there was all sorts of food. Here are few of the delights on offer.
       

      Whole roast lamb or roast chicken
       

      Lamb Kebabs
       

      Kebab spice mix – Cumin, chilli powder, salt and MSG
       

      Kebab stall
       

      Crab
       

      Different crab
       

      Sweet sticky rice balls
       

      Things on sticks
       

      Grilled scorpions
       

      Pig bones and bits
       

      Snails
       
      And much more.
       
      To be honest, it wasn’t the best luosifen I’ve ever eaten, but it was wasn’t the worst. Especially when you consider the number they were catering for. But it was a lot of fun. Which was the point.
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...