Huangjihuang Three-sauce Simmer Pot

A couple of years ago we stumbled across this place and had a great time. On this trip to Shanghai we were able to find it again. HuangJiHuang Three sauce Simmer Pot (I'm assuming the Chinese name sounds smoother) is located at the top of the #1 Shanghai Food Hall along the pedestrian only section of Nanjing Road. It's on the 4th floor and it's a stand alone restaurant compared to the food court style restaurants on the third floor. The unique feature of the restaurant is the induction cooktops built into each table. You order dishes that are prepared from scratch on your cooktop. They use a sauté pan or simmering pot. The menu has plenty of pictures and text in Chinese and English. The differentiating factor between each dish is the main ingredient. It might be beef, fish, lamb, pork or shrimp. We skipped the more exotic choices like "bullfrog" or "intestines" and went with our waiter's suggestion, a combination of pork, chicken and lamb. The pan, about a foot in diameter and four inches deep was first filled with vegetables including plenty of whole garlic cloves, which simmered for awhile. Next a layer of chicken wings, segments of pork ribs and lamb were added. More simmering. This was topped off with hoisin sauce and fresh cilantro. It's a huge quantity of food for two people and the flavor S and textures are great. This ran about 170 RMB or about $25.00. Bowls of rice added another 2 RMB per person, about 30 cents. A 500 ml bottle of Chinese beer ran about 12 RMB or $1.80. Are there drawbacks? On our earlier visit there was a language barrier. This time we had a waiter who spoke some English, so that's an improvement. The cuts of meat in our dish included segments of bone, such as the pork ribs in 1" segments. Maneuvering the chicken wings and getting the pork bones back onto the plate will have you eating with your hands. They supply napkins on request in a nice little packet like Kleenex. You will need a lot of napkins. It's a fun place that's off the tourist track, yet easy enough to find in the center of town.

Huang Ji Huang prides itself in employing the sauces whose recipe originates from the royal kitchens of the Qing dynasty. It is worth a try for those who favour heavier tastes. A little garlic butter is placed in the middle of the pan. Then vegetables, dates, carrots, garlic, etc…On top goes the meat or whatever you’ve ordered, in my case, it’s intestines, beef ball and pork ribs. After the seasoning and the caramelized sauce is applied, simmer away. It is a process. It really does take a really long time, so go when you have time to spare. Huang Ji Huang will test your stomach lining, your threshold for spice, your ability to hang… Are you in? This is the true truth as I say it as it is… (www.perfyi.wordpress.com)