Then dip your chopsticks back into the broth. ![]() A good meal should be festive, relaxed, and long enough that every one of your fellow-diners smells like the “all-red pot.” When you’ve lost count of how many dishes have arrived, discretely loosen your belt. Find contact details, timetable, location, telephone, website, menu and more to get the low-down on Da Long Yi Hot Pot - Melbourne and book a. With hot pot, perhaps the only thing that both Chongqing and Chengdu natives might agree on is that it’s almost impossible to gauge how much you’ve eaten. And, if you want something that a Chengdu local might order, go for the pig brain, which tastes like a pleasant hybrid of silken tofu and sweetbread, or the beef tendons, which one patron described as “deliciously meaty gummy bears.” Take a break from the heavier ingredients with enoki mushrooms, lotus-root slices, and taro, which should take half as long to burble to the surface as the meats. If the crunch of the artery pleases you, move on to the pork kidney, which is cut into flowery shapes that vaguely resemble miniature porcupines and lands on the tongue with an umami-forward bounce. Yi, which is composed of the Chinese character for “fire” aggressively stacked one on top of another four times, conjures the kind of flavorful, flame-licked intensity that does not tolerate indifference.ĭa Long Yi distinguishes itself by presenting the option of a “three-flavor pot,” which is divided into a mushroom-based broth, a tomato-based one, and a volcanic “all-red pot.” Photograph by Eric Helgas for The New Yorkerīegin with the pig artery, which is served in pearly-white, curling slices that absorb a nice amount of whatever soup you choose without being held hostage to the oils and spices. When Da Long Yi, a hot-pot chain reputed to be one of Chengdu’s finest, opened its first American outpost, in Manhattan’s Chinatown, in May, it led with the tagline “Let the world fall in love with Chengdu’s flavor!” In Chinese, da means big, and long means dragon, a sacred symbol of the emperor, alluding to Chengdu’s imperious sense of itself as a place of cultural refinement, and to its scorn for Chongqing’s salt-of-the-earth proletariat. Now, in 2019, the rivalry has arrived in New York, where hot-pot franchises with varying allegiances battle for hearts and stomachs across the city’s boroughs. ![]() Photograph by Eric Helgas for The New Yorker Here, from left to right, are enoki mushrooms pork kidney, cut into flowery shapes that vaguely resemble miniature porcupines and pig artery, served in pearly-white, curling slices. Da Long Yi does not disappoint with the variety and the freshness of its offerings.
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