Famous hotpot joint finds a new specialty
The specialty Cantonese-style hotpot brand Biao Ge Yang Ji, which distinguishes itself from the competition with its two signature soup bases — lamb and chicken, has recently added a new outlet in the Chinese capital.
Called Biao Ge Hong Kong Seafood Hotpot, the new establishment is located in a three-story building in the prime district of Liangmaqiao in Beijing. Like the main brand, the new restaurant also has two signature hotpot broths: fish maw and chicken, and fish maw and garoupa.
The monthly rent here is in the hundreds of thousands of yuan, but chef-owner Cai Jiajun is confident that the restaurant’s Cantonese offerings would be popular enough for it to be a success.
“The market for Cantonese hotpot has only just started in Beijing,” explains Cai. “Having a fiery hotpot is a transient pleasure. More and more people now prefer healthy and nourishing hotpots.”
The main draw of Biao Ge, Cai adds, is the fish maw, a highly prized ingredient commonly used in Cantonese soups.
Fish maw is believed to be a good source of collagen, which helps one maintain a good complexion. It is also rich in phosphorus and calcium and is hence especially popular among women who are pregnant or who have just given birth. While fish maw is rather tasteless on its own, it does soak up the flavors of the broth well, resulting in a gelatinous texture that diners love.
“People used to associate fish maw with a luxurious delicacy that was exclusive to affluent families in the 1970s in Hong Kong. But a lot more people are able to enjoy it today because fish maw is becoming more affordable thanks to the greater availability of different fish as well as growing income levels,” he says.
The price of fish maw varies significantly, depending on the type of fish. Cai says that a kilogram of dried fish maw on the market can be bought for as low as 800 yuan ($115.5). High quality ones, on the other hand, can cost a whopping 30,000 yuan per kilogram.
“What we are using for the hotpot are South America fish maw from croakers. They are good enough and affordable to most diners,” says Cai.
At Biao Ge, a half portion of the fish maw and chicken pot sells for 218 yuan. This includes 125 grams of fish maw, 125 grams of fish fins, and half a chicken. The rich broth is full of umami while the fish maw has an addictive, bouncy texture.
Apart from the sumptuous broth, other standout dishes at Biao Ge include the chicken feet stewed in soy sauce and fried tofu that comes with a crisp outer layer.