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Taiwanese spicy hotpot fusion a culinary adventure
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WU Ji Xian Ding Wei is a Taiwanese restaurant specializing in hotpot, typical Taiwanese dishes and a wide variety of seafood recipes.
It’s located on Wuzhong Road, Minhang District, where many Taiwanese reside in Shanghai. It is a regular dining spot for the Taiwanese community and for those who desire the region’s unique flavors.
The two-level restaurant is simply designed without any fancy deco so there’s nothing to distract you from the abundance of food served on each table.
Its authentic Taiwanese spicy hotpot was recommended by a friend but it offers so much more than that and my visit turned into a culinary feast because of their many food options.
When you go for hotpot, you are often asked to select a choice of broth, in which you cook your raw ingredients. Here, a selection of hotpot broths that are popular in Taiwan are offered. If you’re adventurous and up for a challenge, the signature spicy broth might just hit the spot. It’s an alternative spicy hotpot version compared with the more famous Sichuan style.
The Taiwanese version is packed with duck blood curd and tofu cooked inside the spicy, oily broth. You have an option of specifying the spicy level from minimal to maximum.
Blood curd is commonly made from duck blood and the solidified blood resembles the silky texture of tofu.
The blood curd absorbs the broth’s strong flavors, making it ideal to use in a spicy hotpot. Other raw ingredients, especially tripe and rich-flavored foods, are a recommended addition to beef up the rich stock to make the whole experience hearty and satisfying.
Besides hotpot, the restaurant has so much more to offer. Modern Taiwanese cuisine is a fusion of indigenous Hakka food and Chinese regional food, especially Fujian cuisine and there is a Japanese influence. Taiwanese show creativity in their selection of seasonings, including soy sauce, rice wine, sesame oil and their local variety of basil.
Some of the recommended dishes include sesame oil pork kidney, Taiwanese stinky tofu, a variety of braised food, and the irresistible selection of fresh seafood from Dongshan Island, Fujian Province.
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