Over time, I have gotten less to the point where I prefer quantity over quality (depending on my mood). There is no doubt that the ingredients here are better quality than most other Hotpot places, but if you wanted to eat to satiation, you’d be looking at probably $50+ per person. The only thing that would possible by a deterrent for me would be price, and variability. The quality of the ingredients was really good. Overall, my experience at Liuyishou Hotpot was really good. You squeeze it into your boiling broth and it quickly cooks shrimp ‘noodles’ that takes on the essence of the broth. It’s shrimp paste that comes in a pipping bag. My favourite item of the night would have to be the shrimp paste ‘noodles’. The beef was highly marbled and really good, the sauces weren’t dilute. I found that the quality of their ingredients to be one of the best I’ve experienced eating hotpot. Not too spicy, and easy to eat when I need a break from the spice.įor food, we got their seafood basket, beef slices, veggies, scallops, and their homemade pastes. They recommended that we all get the mild as it is very spicy, which I’m glad I did because the spice definitely built! The other half I got was a basic sweet corn pork rib broth which I often add some of my own condiments. The broth comes with red hot chilis, Sichuan peppercorn, and many other exotic herbs and spices. If you order the large one, it comes with the special beef fat that’s in the shape of a cow. I went with a half/half pot with traditional Chongqing style hot pot broth, prepared with special butter. I was invited here for a media preview and we were served several of their most popular options, and choice of broth. If you are unfamiliar with Hotpot, they also have guides to show you classic sauces. For sauces, they have a large array of herbs and sauces to choose from so you can customize it to your palate and liking. Liuyishou offer an a-la-carte menu with premium ingredients. Most of the Hotpot places in Edmonton are All-You-Can-Eat. It's the perfect end to a scorching meal, and left me with a happy smile on my lips as I waltzed away into the evening.If you’ve never had hotpot, generally, you choose your broth, make your sauce, and order food. It's a bit subtle yet still smoothly sweet and satisfying. The overly-descriptive name says it all, really. My personal favourite is the Grass Jelly in Vanilla Sauce with Green Tea Ice Cream (+$2.95). I would've preferred the durian to be less frozen, but I understand that it holds its shape better when presented this way. The Durian & Thai Black Glutinous Rice (+$3.95) is not quite my cup of tea. The Glutinous Rice Balls in Mango Juice (+$2.95) and the Mango Pomelo and Sago Sweet Soup (+$1.95) are both great for those who enjoy intense mango flavours Paired with a drizzle of condensed milk, it's simply fantastic.Īnother unique aspect of the restaurant is its wide range of Chinese desserts that you can order at the end of your (spicy) meal. Instead of frying the bun as a whole, this restaurant pre-slices the bread before deep-frying it, resulting in a much more intense fried flavour. The fried steamed bun (mantou) here is also sinfully delicious. The best part is you get to decide how big you want your balls to be. The intensity outmatches that pre-made stuff you get in the Chinese supermarkets. These come in paste-form within a hollowed-out cylinder that you scoop out yourself. I also recommend trying the homemade shrimp balls and cuttlefish balls. Marrying meatiness and fattiness, the marbled meat nicely absorbs the flavours of the broth and practically melts in my mouth. The pork neck is my favourite of the lot. Liuyishou has some standout items that I've never seen in other hot pot restaurants. Don't miss out on the sliced beef and New Zealand lamb slices. The ingredients here are decent quality and plentiful. Lack of English writing aside, the variety here is impressive. For a real challenge, dunk a few cabbage leaves into this broth and eat them immediately afterwards.ĭon't forget to go to the mix-and-match sauce station for your dipping sauces. The star of the show is the tear-inducing spiciness of the "spicy broth." It is extremely fiery, an accurate reflection of Chongqing cuisine.
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