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'Spicy Pot 望江楼' Brooklyn newspaper reports: Original (正宗) Flavor Sichuan Hot Pot, said to "satisfies the hot pot gourmet enthusiast's requirements"

jonkyo | Aug 20, 201311:52 AM

In yesterdays NYC Chinese language newspaper The World Journal (世界日报 ) was an article featuring a restaurant in Brooklyn called Spicy Pot. The Chinese title of this establishment is 望江楼 'wangjianglou' .

I have passed by this restaurant several times, but for long now I go to a Taiwanese owned hot pot place on Eldridge for sauna sessions at the dinner table (hot spice to make one sweat).

Thus said, I had been a bit curious about this place, and to my surprise it was featured in yesterday's 世界日报 (World Journal).

The newspaper title states "呈現成都鮮的好滋味" Presenting Chengdu's rare good flavor.

Chengdu is the capital of Sichuan Province, where Ma La Hot Pot (麻辣火鍋) originates from. This is hot spice unlike Hunan hot, as they use, in addition to a specific red pepper, pepper corn in the dishes and sauces and hot pots, providing the mouth a numbing and spicy hot sensation.

The World Journal states "碌崙的Fort Hamilton Pkwy和59街另闢一處火鍋館來滿足火鍋饕客的需求....歡迎僑胞前往品嘗" That is to say that in Brooklyn's Fort Hamilton around 59th street, this hot pot restaurant satisfies the "hot pot gourmet enthusiast's requirements"

四川火鍋文化,將正宗美味的菜餚呈現於大眾,新張期間吃到 They promote (present) the Sichuan hot pot tradition, and have original or authentic food for the Chinese living abroad. (that is from an earlier article from the same paper: 布碌崙望江樓火鍋館正式開幕紐約訊September 20, 2011)

For items or 材料 (cailiao), to add (加 jia) to the hot pot, dishes of meat and vegetables, you can find the usual and more. Since their promotions are aimed at Chinese, there will be more of what one finds in China, as opposed to simple meat of chicken, cow and pig.

好吃的火鍋講究材料的新鮮和質地: One must pay attention to the ingredients (or food items) freshness and the texture, in regards to making good tasting hot pot. That my friends is why one should diversify the meat of animal and fish, with things such as duck blood or pig blood, and the organ meats. The flavors get absorbed in such items, and the textures are more delicate, and tasty. (Of course, my opinion, as well as the opinion of many others who reside across the Atlantic and Pacific from North America.)

Yesterday's article is what seems to be the third article the World Journal has featured regarding this venue. You can read earlier articles about this restaurant on line. Just search "布碌崙望江樓火鍋館正式開幕"

Of course reports are better from Chowhound forum members, than articles from the newspaper. I would encourage any enthusiast of Sichuan Hot Pot to check this place out.

two locations in Brooklyn:

5901 Fort Hamilton Parkway between 60th and 59th Streets.

6920 18th Ave, between Bay Ridge Ave and 70th

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