Authentic Sichuan hotpot at its finest
Tang Hotpot is a modern Chinese restaurant dedicated to bringing authentic Sichuan hotpot experience to New York while elevating and innovating the category to new heights. With food being the centerpiece, the team sources directly from Sichuan all premium Chinese ingredients for its signature soup broth and dipping sauces. The special numbing spicy soup base consists of more than 30 different kinds of Chinese medicines, herbs, spices and is cooked in beef tallow. Additionally, the new dinning venue is an elegant space that draws the perfect cultural collaboration between music, design, art and most importantly—A taste of Sichuan.
History & tradition:
Dating back more than a thousand years, Chinese hotpot is a traditional dish created in a simmering pot of broth in which diners can cook a selection of raw ingredients at the table and then consume with customized dipping sauce. Local produce and culinary culture differentiate the many signature hotpot styles from various regions of China. The broth base and chosen ingredients, specifically, make each signature hotpot unique.
One of the most famous hotpot variation is the Sichuan má là (麻辣 – "numb and spicy") hot pot, to which Sichuan pepper 花椒 huā jiāo "flower pepper"; also known as "prickly ash") is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Sichuan hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments. Hotpot in China is much about a social event as it is another meal (think backyard BBQ as an American equivalent).