Chinese Food in Newcastle: Heihei 嘻嘻 Cantonese Cooking

Describe Heihei in one word? Stylish. The first thing you will notice when you walk through that door is the red and black motive which runs through the entire restaurant. Every little detail fits, even the black chopsticks with the restaurant’s logo give it the touch of class that sets it apart from others. 

All show and no go you might think, but then you don’t know Heihei.

How good the food is becomes obvious at a glance. The place is packed with Chinese people and it is not uncommon to spend some time in the tiny waiting area or even on the street if you forgot to book a table – sometimes the wait might even take up to an hour. If you are hungry this is fatal.

If you do remember to call you are in for a treat. While the main focus is on Cantonese dishes, Heihei’s big strength is variety. If you had no idea that there is more to Chinese food than Chop Suey and Sweet Sour sauce, then you need to come here. From Beijing to Sichuan (the spicy province) there is something for everyone on the bi-lingual menu. 

Chongqing chicken with chili(辣子鸡)

If you are brave enough you should try the Chongqing chicken with chili(辣子鸡). I challenge anyone who doubts this is the best in Newcastle to find a better one. These chicken chunks in a crispy batter are served boneless, which is highly untypical for genuine Chinese food and a welcome move to most Western mouths. The spicy explosion will probably cause some beads of sweat if you are not used to the inhuman degrees of spice that are typical for the areas Chongqing and Sichuan. The glaring red of countless dried chilies are warning enough: not for the faint-hearted.

Braised whole aubergine(鳗鱼茄子)

Another gem is the braised whole aubergine(鳗鱼茄子), a tasty change from the regular Chinese-style aubergines in soy sauce or sweet sour sauce. This one has been sliced but remains as one, deep-fried in batter and is positively ‘squishy’.

Shredded pork in Hoisin garlic sauce(京酱肉丝)

Although the overall quality of the food is very impressive there are one or two things you should be aware of. First of all, since this is Cantonese style cooking, certain dishes such as the shredded pork in Hoisin garlic sauce(京酱肉丝) are served without sugar. If you are used to the sweet sauces of Northern cooking you are in for a surprise. If, like me, you just can’t get your head around this you only have two choices: avoid these types of dishes or ask them to add sugar.

Also, prices are a little higher than in Chinatown – Heihei is one of the few Chinese places not located on or in close proximity to Stowell Street. If you enjoy good fish you will have to calculate £15 upwards per dish. However, the considering the atmosphere, the popularity and the yummy dishes, it is definitely worth it.

Heihei

48 Dean Street, 

Newcastle upon Tyne

NE1 1 PG

http://www.heihei.co.uk/

王甜甜

“Meat Passed Through Oil” 过油肉 – Shanxi Province's Signatory Dish

过油肉 (pronounced guòyóuròu) is a dish often found in Shanxi province. Its meaning roughly translates to meat passed through oil, quite a literal name. I first tasted it while traveling to Pingyao and Datong and the reason it caught my attention, was the green, thin vegetable which I had neer seen before. As it turned out, this “veg” which reminded me a lot of shallots, but firmer and greener, were in fact scapes, or as the Chinese call them “garlic stems”. I do not know about you, but I had no idea, that anything but the garlic bulb is edible. In hindsight, I am really glad I found out - I love scapes! Searching for an online recipe, I noticed that there seems to be no English translation available yet, so here you go. This recipe is based on this Chinese cooking video.

“Meat Passed Through Oil” 过油肉: Ingredients

Since this is a Chinese dish and Chinese recipes are usually not very keen on measurements, the best thing to do is just play it by ear.

1 slice pork meat

1 egg

1-2 table spoons flour

A dash of salt

A dash of pepper

Even smaller dash of MSG (or Knorr Aromat)

1 tbsp Shaoxing Chinese Wine

1 garlic clove

6 scapes (garlic stems)

Mu’er Chinese mushrooms

Chinese Vinegar

Dark Soy Sauce

Corn starch dissolved in water

Sesame oil

“Meat Passed Through Oil” Recipe

• Cut the meat into slices and put in a bowl. Add egg (white & yolk), flour, salt, pepper, Aromat, Shaoxing wine and mix it all up.
• Add oil to the pan to deep fry the meat. Put it on kitchen paper to drain. Tip out most of the oil, leaving just a bit.
• Soak the Mu’er mushrooms for about 15 – 20 minutes.
• Crush the garlic with a knife and cut it into little pieces.
• Cut the garlic stems into short pieces (see picture).

• Cut up the mushrooms, getting rid of the knobbly heads.
• Heat up the pan and add the garlic. Add the mushrooms and garlic stems. Then add a dash of Chinese vinegar, Shaoxing wine and the dark soy sauce. Add some more Aromat to taste.
• Add the dissolved corn starch and a little dash of sesame oil.
• Done!