'Everyone has their own method when it comes to eating hot pot. But there are some strategies for getting the most out of your meat and broth. From cooking times to sauce pairings, Tang Hot Pot\'s Yu Li is here to break down the simmered-soup dos and don\'ts. A newcomer to NYC\'s Chinatown, Tang specializes in the ultra-spicy, chili-filled hot pot native to Chengdu, Sichuan. Stocked with items like swamp eel, chicken gizzard, and beef tripe, the restaurant\'s menu appeals to those in search of a true Sichuan experience. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country\'s best chefs and finding the unexpected places where food and pop culture intersect.'
Tags: kitchen , Cooking , Recipe , Food , Chef , nyc , Cook , food porn , complex , chinatown , cocktail , craft beer , First We Feast , sichuan , hot pot , mongolian hot pot , complex media , bartender , fwf , firstwefeast , Cook (Profession)sean evans , food skills , beef tripe , swamp eel , chicken gizzard , tang hot pot's yu li
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