Xiaohongpao is a young brand of Hong Kong-style hot pot cuisine in Dahongpao, Hong Kong. No wonder it sounds familiar at first sight. At present, Little Red Robe has only two stores in a city in Beijing, one in China Red Street in Sanlitun and the other in Wangfujing Central, which is closer to the city center. It can be said that the geographical location of the two stores is precious, which may also be related to the brand's high-end healthy food experience. The bottom of the pot in this shop is the most distinctive. I ordered the bottom of the pot of "wild stewed chicken with mushrooms and donkey-hide gelatin" recommended on the menu.
The taste is really rich, and a whole chicken is cooked in the pot. In particular, this chicken is really soft and rotten to the extreme. Chopsticks can poke the whole chicken to the end, even the bones are fragile. The clerk said it lasted seven or eight hours. Taking out a chicken leg and separating the meat from the bones can be said to be the best state of stewed chicken. The dishes cooked in chicken soup are also full of chicken juice. The taste of wild Tricholoma matsutake is very fragrant, which is not comparable to the inferior Tricholoma matsutake in the general market.
This kind of state banquet-level food collocation pays attention to umami and health preservation. The essence of a whole pot is like the most exquisite soup on the dining table in Guangdong, not like the traditional soup base we remember. If there is no food to serve, we can really sweep the bottom of the soup with one chopstick.