歡迎光臨高雄市新聞局

Hotpot Restaurants Chuan Shu Tanyoto & Hotpot Garden

◎Text by Hsin-Yi Peng
◎Photos by Wei-jen Yang

　As the temperature drops and the weather cools, Chinese Hotpot is the perfect cuisine to enjoy during the winter. Restaurant Tanyoto is a great place to enjoy this local dish. One of the most special dishes on the menu is their signature dish - "Fish Head Hotpot". This authentic spicy hotpot hails from the original home of hotpots, Sichuan, China. This dish contains meaty chub fish heads braised in piping hot soup, that will melt in your mouth with an explosion of flavor.

　Hotpot Garden features Mongolian style hotpots. Mongolia has been featuring hotpots as part of their cuisine since the time of Genghis Khan. The hotpot is cooked in "Yuan Yang" style, a special pot that has two compartments, usually one side is spicy red and the other side, a milky white soup. This type of cuisine is representative of desert hospitality, heartiness and generosity. Come, this winter season, and try these two featured hotpots spots, in Kaohsiung.

◎Tanyoto

　"Tanyoto" is an authentic Sichuan restaurant that traveled across the straits to make its home in Kaohsiung! The spicy hot soup is made from a secret recipe that reflects its Chuan Shu region origins. The soup comes with a layer of red oil, hot chilies and Sichuan pepper. Braising the fish head in this hot, spicy, thick soup diminishes unpleasant fishy smells, while preserving all the delicious flavor.  Fish head hotpot is Chuan Shu regions most famous dish and guarantees a delicious culinary experience.

　Chub fish head comes from a large fish. The head is a particularly meaty and has few bones. Club fish is rich in collagen, making it a much sought after delicacy. To properly savor Tanyoto fish head hotpot, create your own custom sauce to dip the fish. It is recommended to mix in some of the red soup base with the hotpot sauce. The taste and texture will leave you coming back for more of this exotic dish. Chuan Shu Tanyoto's hot pot also offers "Yuan Yang" style and offers a variety of soup bases to accompany the spicy hotpot. Some examples include tomato soup and chicken broth.

　The restaurant also offers appetizers and a la carte dishes. One of the popular dishes include sliced pork with mashed garlic. The sliced pork is thinly sliced pork, blanched and rolled up with julienne cucumber sticks drenched in a red hot oil and mashed garlic dressing. The presentation is not just pleasing to the eyes, the texture of pork and cucumber will melt in your mouth.

◎Hotpot Garden

　Hotpot Garden's slogan is: "An enjoyable duo of red-and-white hotpot." The spicy side features red soup flavored with Chinese spices which includes, cao guo, cumin, cardamom, anise, clover, numb peppercorn and Sichuan peppercorn. The milky side features a white rich, mildly sweet soup. This is flavored with more than twenty different herbs and spices including dried red date, angelica root, pilose asiabell root, wolfberry, liquorice, orange peels, and radix ligustici chuanxiong. Hotpot Garden is a buffet style restaurant allowing hotpot lovers to eat as much as they want.

　The owner claims Hotpot Garden's recipes are originally from inner China, but has added his personal touch to makes them his own. His hotpots do not leave you feeling hot and thirsty and leaves a slightly sweet after taste. Most traditional Mongolian soup bases are made with soup bones, producing a thick layer of fat on the surface of the soup. The health conscious owner replaces the bones with vegetables and mushrooms. However, his soup is equally as flavorful and rich and tastes as if it was actually made with soup bones.

　Despite the all-you-can-eat business model, Hotpot Garden is generous with its servings. The buffet offers a great variety of hotpot delicacies including thinly sliced pork, beef, lamb, seafood, meatballs, fish balls, mushrooms, vegetables etc. The restaurant also boasts an unlimited supply of various imported ice cream. Come hungry as Hotpot Garden offers a boundless supply of culinary enjoyment.

火鍋川蜀譚魚頭&鍋園

◎文．攝影／楊為仁

　冷氣團來襲，氣溫驟降，此刻，正是圍爐吃火鍋的季節！來自中國四川的「譚魚頭」，麻辣夠勁，肥美的花鰱魚頭經由滾燙的湯汁涮過，入口盡是鮮郁；至於源於成吉思汗蒙古火鍋的「鍋園」，則以紅白雙鍋呈現豪邁的大漠風情，兩者均為高雄市今年冬季當紅的火鍋。

◎譚魚頭

　正宗「譚魚頭」跨海來到高雄了！以川蜀獨門配方熬製的麻辣鍋底，湯底上面一層紅油，底下是辣椒和花椒襯出的靚紅湯色，用此辣香濃郁的紅湯涮煮魚頭，不但有去腥的功效，也保有魚頭的鮮味，入口竄香，回味悠長，為川蜀最具代表的火鍋。

　花鰱魚頭是川蜀譚魚頭的主角，此魚頭大肉肥、肉多刺少，還有豐富的膠原蛋白，堪稱極品，吃譚魚頭要以特製「味碟」搭配，才能相得益彰，先舀一點紅湯，倒入味碟裡，魚頭涮煮後，沾味碟裡的湯汁食用，先吃魚唇、吸魚腦，再吃魚皮，一吸一停、一快一慢，細心體會美味在嘴裡綻放的感覺。

　川蜀譚魚頭的鍋底以鴛鴦方式呈現，除了麻辣鍋，客人可依個人喜好，搭配番茄美人鍋或豚骨雞湯鍋，以適時沖淡嘴裡的麻辣度，來到這裡，除了吃鍋外，店裡還有不少美味的菜餚，例如頗受好評的蒜泥白肉，淋的是紅油蒜泥汁，肉片燙煮後，綑上小黃瓜條，不但有造型，還多了爽脆的口感，值得一試。

◎鍋園

　「鍋園」主打蒙古紅白雙享鍋，紅鍋主香辛辣，藉由草果、孜然、白扣、大茴、丁香、草葉、麻椒、花椒提味；白鍋主甘甜味美，湯頭裡蘊含紅棗、當歸、黨參、枸杞、甘草、陳皮、川芎等20餘種藥材，採吃到飽型態，讓喜歡火鍋的客人吃得更盡興。

　業者指出，「鍋園」的湯頭配方全部來自大陸內地，但經過改良後，不但不燥熱，而且喉韻滑順回甘。值得一提的是，傳統蒙古火鍋以大骨高湯為底，加熱後表面容易產生浮油，基於健康的理由，他們捨棄大骨，改以多種蔬菜、菌菇熬煮高湯，不但保留蒙古火鍋的原汁原味，鮮腴度也絲毫不輸大骨高湯。

　儘管採吃到飽路線，「鍋園」的食材一點也不縮水，餐檯上各種火鍋配料任客人選用，豬、牛、羊肉、海鮮、丸子、菌菇、蔬菜等應有盡有，還有各種口味的進口冰淇淋，只要肚子裝得下，店裡看得到的東西，想吃多少都不成問題。