Sino-Bangla Online Dask: Spicy hotpot broth is usually only for boiling ingredients, but at Ao Ba Nian Hotpot restaurant, the soup is also for sipping-and it’s quite tasty.

In Chinese, the character ao is commonly used to refer to cooking something slowly over a low flame. The ao in the restaurant’s name also refers to the long, slow-cooked broth that forms the base of its hotpot.

Taking its cue from hotpot restaurants in Taiwan, Ao Ba Nian focuses on homemade base soups served alongside a handpicked selection of high-quality ingredients, including a number of specialties from Taiwan.

Any hotpot restaurant is only as good as its broth. Ao Ba Nian has taken this maxim and made it a focal point by using ingredients, such as the bones from pork and chicken and wild mushrooms that are slowly simmered for more than eight hours to release every ounce of their flavors.

According to Ao Ba Nian’s Beijing branch manager Huang Wei Feng, it took the chefs years to develop a signature soup base that was both spicy and drinkable.

“We needed to find the right balance,” Huang says.

The menu currently offers several different hotpot bases, including assorted mushrooms, golden dried scallops, and preserved Chinese cabbage and pork, as well as a spicy beef shank and a pepper-dried scallops and chicken-soup hotpot.

This ensures that there is something for every palate, from spice lovers to those looking for more delicate flavors. Diners can also choose a split pot with two different bases.

“All the varieties can be drunk, and we encourage diners to taste the broth before boiling the ingredients,” says Huang.

News Source: China Daily

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