CY Chinese Restaurant

1242 NE 163rd St.
North Miami Beach, FL 33162
305-947-3838
Critics' Pick
Best Of

Details

  • Sunday through Tuesday and Thursday 11 a.m. to 10:30 p.m., Friday and Saturday 11 a.m. to 11 p.m.
  • Vegetarian Friendly, Beer and wine, Delivery, Family Style, Takeout
  • Lunch, Dinner
  • Beer/Wine
  • Free Parking
  • Reservations Accepted

The moment you step into this North Miami Beach hideaway, your senses are overcome by the overwhelming perfume of rendered beef fat and chili oil. This Sichuan-style restaurant is the first U.S. project of Chongqing native and chef Yang Xian Guang. Beef fat is the central ingredient of Yang's hot pot — the rich, savory aroma is the yardstick by which most Chinese folks judge hot pot. The recipes include three or more kinds of chilies, a mountain of Sichuan peppercorns, cinnamon sticks, garlic, ginger, star anise, fermented black beans, and a litany of secrets Yang refuses to share. A simple chicken broth, made by simmering carcasses with ginger and garlic for three hours, is poured on top just before the dish is sent out to the dining room. So whether you opt for the Chinese yam, the fatty beef, the pork blood, or just a tousle of vegetables, you're guaranteed an experience like no other. Insider tip: Bring a big group so you can order as many of the accouterments as possible. Also be sure to pace yourself: Among the most joyous moments of hot pot is the very end, when the broth and spices have reduced, along with everything that's been cooked in them, into a rich, flavorful brew that makes the last few bites truly special.

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    Tuesday, September 13, 2016 at 8:05 a.m. by Zachary Fagenson

    The question isn't whether to order a Chongqing hot pot at North Miami Beach's year-old CY Chinese Restaurant. You must. No, the real quandary is what you will ask for inside it. Chef and owner Yang Xian Guang suggests beef tripe, g...

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