My husband and I went to Chicago for our anniversary recently. One day, we visited Chinatown and spent the afternoon wandering in and out of the shops. The windows were filled with souvenirs and shelves packed with teas and candies. It was the kind of place where every corner seemed to have something new to notice. 

Before long, we ducked into a bakery for a snack. The display cases were stacked with savory and sweet pastries, including mooncakes filled with bean paste. In Chinese culture, mooncakes are most closely tied to the Mid-Autumn Festival, a time when families gather to celebrate the harvest and the full moon. Their round shape is a symbol of wholeness and reunion, and sharing one is a way of honoring togetherness. 

Walking through the neighborhood, I couldn’t help but think about how this community has been a part of Chicago for more than a century. The first Chinese immigrants settled here in the early 1900s, and despite challenges over the decades, the neighborhood has grown into one of the most vibrant cultural areas in the city. The red gate at the entrance, the pagoda-style roofs and the busy shops and restaurants are reminders of how traditions have been kept alive — and best of all, shared with the city at large. 

Choosing where to eat was the hardest part! Every restaurant we passed smelled amazing. Garlic, ginger, roasted meats and sesame filled the air, and it seemed like each spot had its own pull. However, we wanted to try something different, so we decided on a hot pot restaurant. The setup felt like an experience as much as a meal. A three-compartment pot of broth bubbled in the middle of the table — one spicy, one tomato based and one rich mushroom. We picked more meats, vegetables, noodles and dipping sauces from the wall of options. Plates of thinly sliced beef, lamb and fish arrived at the table, and we began cooking everything ourselves in the rich broth. It was fun, interactive and slower than a typical dinner out, which felt perfect for celebrating our anniversary. 

Afterward, we finished the day with rolled ice cream. We watched as the server poured the cream onto the cold metal slab (anti griddle) and used spatulas to scrape it into neat little curls. Toppings went on next — fruit, chocolate and syrup — and it turned into a dessert that looked almost too good to eat. It was playful, refreshing and the perfect contrast after the rich, spicy hot pot. 

Walking back under the red gate at the end of the evening, I thought about how much the neighborhood has seen over the last 100 years and how it continues to welcome newcomers like us. Here is a broth recipe to inspire you to slow down and enjoy a different type of family meal. 

Mushroom bone broth (for hot pot or soup base) 

Ingredients 

• 3-4 lbs. beef, pork or chicken bones (marrow bones, knuckles or backs are ideal)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 3-4 slices fresh ginger
• 2 carrots, chopped into chunks
• 3 scallions, cut into large pieces
• 1 cup dried shiitake mushrooms
• 1/2 lb. fresh mushrooms (shiitake, cremini or oyster), roughly chopped
• 2-3 star anise pods
• 2 bay leaves
• 1 small piece kombu (dried kelp) (optional, adds extra umami)
• 2 tbsp. Shaoxing wine (or dry sherry)
• Salt, to taste
• Water, about 4-5 quarts 

Instructions

1. Blanch the bones by placing bones in a large pot, cover with cold water and bring to a boil. Simmer for 10 minutes; then drain and rinse. This removes impurities.
2. Roast the bones at 400°F (200°C) for 30-40 minutes until browned. You can also roast the fresh mushrooms alongside them for extra depth.
3. In a large stockpot, combine blanched/roasted bones, onion, garlic, ginger, carrots, scallions, dried shiitakes, fresh mushrooms, star anise, bay leaves and Shaoxing wine.
4. Add 4-5 quarts of water. Bring to a boil; then reduce to a very gentle simmer. Skim off foam as needed. Simmer uncovered for 5-6 hours. If using kombu, add it during the last 30 minutes (not earlier, or it can turn bitter).
5. Strain the broth through a fine sieve, pressing the mushrooms gently to release their juices. Discard solids. Season with salt to taste.
6. Serve as your hot pot base with your choice of meat, vegetables and noodles, or cool and store. (It will keep 5 days in the fridge, or freeze for 3 months.)

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.