串串的故事

串串香,它实际上是火锅的另一种表达形式。串串香最早出现在20世纪80年代中期的四川成都。 最初的串串香,锅底和菜都很简单,发展到现在几乎无所不涮。那里有吃货,那里就有串串香。 

​How to ...

​吃串串香的经验是先荤后素,烫食时烫汁一定要滚开。要将食材全部浸入汤汁中滚煮;其次是调节麻辣味,方法是:喜麻辣者,可从锅边处的红油处烫食;反之则从中间沸腾处烫食;再次就是要配合香油碟一起食用。

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“Ye” is the Sichuanese equivalent of the term “bro” in English. To encourage a chill, relaxed vibe to their place, the owners chose it as the restaurant’s name. When you come to eat at Ye, you become buddies with the owners. The restaurant is owned by three Sichuanese friends who have been living in Toronto for over 15 years, all of them masters of different aspects of Sichuan cuisine. For them, Sichuanese skewer-style hotpot takes them back to their childhoods in their hometown and even though skewers hotpot is a very classic specialty in their region, here in Toronto they want to make it approachable and fun for everyone, whether diners have had it before or not.

 

Skewers hotpot is a classic form of traditional hotpot. Originally from the province of Sichuan, it has taken over the entire country in recent years.  The concept of putting each ingredient on a skewer comes from the idea of making hotpot interactive for the diners. Unlike other styles of hotpot, skewering allows patrons to experiment more with individual items instead of entire plates of the same thing. Moreover, when ingredients are skewered, they can be perfectly immersed in the boiling soup, cooking each bite to perfection.