Chaozhou Soy Sauce Braised Hotpot 滷水火鍋

Previously, in a Wandering Eats post, we raved about the famously delicious traditional beef hotpot 牛肉火鍋 we had while in Chaoshan 潮汕.  Omgosh, so good...

More recently, whilst again on a wander, we got to try another type of traditional and unique hotpot from Chaoshan 潮汕 and boy-o-boy is it every so scrummy!  What the heck, so much yumminess, amirite?  This Soy Sauce Braised Hotpot 滷水火鍋, instead of using the typical clear or spicy soup base, uses a soy sauce based braise broth infused with spices like star anise, cinnamon, ginger, chilli peppers and garlic.  This is the same braise that is used for Chinese  method of 'red cooking' or 'hong shao' 红烧!

This Soy Sauce Braised Hotpot is served with many small dishes of fresh raw ingredients that you then cook by immersing in the aromatic braise broth.  The spice infused soy sauce braise infuses the raw ingredients with the braise flavor as it cooks.  We'd never tried hotpot this way and we were delighted with the experience!

Chaozhou Oyster Congee 潮州蠔仔粥

This beauty is a classic Chaozhou dish, simple to prepare and oh so delicious and heartwarming to consume.  For the easeful time and effort put into preparing this dish, the tastiness output is off the charts!  This Chaozhou Oyster Congee 潮州蠔仔粥 consists of a smooth rice congee base to which are added snips of flavorful preserved vegetables, marinated minced meat and, most importantly, plump and luscious baby oysters.  A sprinkle of umami packed dried flounder power and fresh green cilantro finish off the congee to perfection.