HK-style hot­pots prov­ing to be pop­u­lar this win­ter

Shanghai Daily - - CITY SCENE - Yang Di

AS the weather chills, din­ers in Shang­hai tra­di­tion­ally head to hot­pot res­tau­rants, and the Hong Kong-style hot­pots are this win­ter’s top choices.

Af­ter the craze of high-end hot­pot pur­veyor Lou Shang, there are a few sim­i­lar venues that have opened up with friend­lier prices and eas­ier book­ings.

For some­one like me who dis­likes the crowds and all the rowdy hot­pot spots or the crazy line-ups for a meal, I re­cently found an ideal place for a com­fort­able win­ter meal.

Man Yuan is lo­cated on the sec­ond floor of a street-side build­ing at the cor­ner of Fux­ing Road M. and Xiangyang Road S. with a Hong Kong retro style logo out­side.

The in­te­rior ex­udes retro nos­tal­gia with clas­sic Can­tonese songs and TV se­ries play­ing as the back­ground.

Sev­eral round ta­bles are nicely ar­ranged in the rather small and in­ti­mate din­ing space.

It’s the kind of place you can have both fla­vored broth as well as fresh seafood sashimi and many de­li­cious Can­tonese plates as the Hong Kong-style hot­pot is keen on of­fer­ing high-qual­ity in­gre­di­ents — from seafood to meat.

Be­fore start­ing the hot­pot, try the Hong Kong-style ap­pe­tiz­ers, in­clud­ing the sig­na­ture street food snacks such as deep-fried fish skins, deep-fried milk roll, soft-yolk of pre­served eggs, and boiled sea whelk in spicy wine.

There are plenty of op­tions to or­der and but the stars are still the hot­pot broths.

The sig­na­ture chicken and fish maw soup is def­i­nitely a crowd pleaser. Boiled to­gether for hours, you can sim­ply en­joy the golden-col­ored thick soup it­self be­fore putting all the dif­fer­ent in­gre­di­ents into the soup.

The fish maw for many Chi­nese is con­sid­ered a nat­u­ral form of Bo­tox for its col­la­gen-boost­ing prop­er­ties.

Both seafood and beef are spe­cial­ties here.

Alaskan king crab, ex­tra big banded shrimp, wild Dalian abalone, Aus­tralia abalone, Ja­panese long-legged crab are avail­able for seafood lovers, while spe­cialty black beef steak, An­gus beef ribs dices, and the sig­na­ture house beef all worth the hot pot ex­pe­ri­ence.

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