If you like collard greens, you might want to give these a try.īut that doesn’t mean you won’t have your work cut out for you if you’ve got your eye on one of those lobsters in the tank. Google comes to the rescue, informing you that tong ho (which, if you don’t recognize the term, your solicitous waiter will try to steer you away from) is chrysanthemum leaves. Or dial up the adventure level as high as you like with any of the nearly two dozen more exotic options, from lotus root and enoki mushrooms all the way up to pork blood and fresh duck gizzard.Ī handful of items have English names (or transliterations) that you may not recognize. Play it safe with napa cabbage, potato, corn, hand-pulled noodles, shrimp (trigger alert for the truly squeamish: they’re head-on) and petal-thin slices of rib-eye. Choosing from a list of nearly 70 meat, seafood, tofu, vegetable, noodle and dumpling options, you can make your meal as comfortably familiar or as daring as you like. Then things get really interesting, when you select the items you want to cook in the broth. The yuan-yang (aka yin-yang) combo is a good place to start: two broths – spicy Szechwan and a mild, milky brew made from long-simmered pork bones – in a large, partitioned pot that resembles its namesake symbol. The menu on the restaurant’s website, where some entire sections are entirely in Chinese, doesn’t help. In fact, the sheer number and variety of options can be bewildering, especially if you’re new to the Chinese hot pot experience that is the specialty at Good Harvest. And I suppose you could call the focus fish-tank-to-chopsticks, though the live lobsters and king crab in the tanks just inside the door at Good Harvest only account for a small part of the offering. Good Harvest is not a farm-to-fork restaurant, and it is most emphatically not about celebrating local flavors. This one has golden pepper crisp fish on left and lobster on the right.ĭon’t let the name fool you. These shareable pots, essentially stir-fries or stews made with your choice from a varied selection of fresh fish and shellfish (in a few cases, taken straight from one of those tanks near the entrance), arrive fully cooked at the table. The dry hot pots (or simply, dry pots) are one of the specialties at Good Harvest in Cary.
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