Oldie but Goodie is a monthly column where we feature noteworthy restaurants, cafes or bars that have been open at least six months and are worth a try.
Don’t be put off by this shop’s awkward English name, ‘Refined Chowzhou hotspot restaurant [sic]’ – it actually specializes in an obscure and delicious Cantonese tradition: winter melon hotpot.
It’s the hotpot you know and love, but served inside half of a hollowed-out gourd. Before you ask, the melon doesn’t sit on a hot plate. Instead, it’s nestled inside a partially filled metal pot. The water in the pot heats first, followed by the broth inside the winter melon. Then it’s simply a matter of adding your favorite meats and vegetables.
It’s strange, but it works. The melon ‘pot’ starts out firm, but as time passes the inside layers begin to soften and can be scraped off with a metal spoon. By the end of the meal, the melon-based broth plus chunks of soft melon form a belly-warming stew.
You can plan out your hotpot strategy (pro-tip: try the chicken) or just pick whatever catches your fancy. The melon’s mild flavor pairs well with most meats and vegetables.
If you’re hungry and impatient, be sure to order the chaozhou ge fan, a rice dish that has savory tidbits of pork, squid, taro and shiitake mushrooms (RMB22 for a single serving). You can also sample the free house beverage, a strange, slightly sweet melon-based drink.
A word of warning: this restaurant’s menu does not offer English translations and doesn’t have photos. Those not fluent in putonghua should come armed with a translator app or a knowledgeable friend to get the full winter melon experience.
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