10901 N. Lamar Blvd.  (map) Building D, Ste 401  Austin, TX 78753 512-835-8889 Fax: (512) 835-8883  M-Su: 11am-9:30pm  Foodquest: October 1, 2006 Foodies: Slowdog, Ping Cost: $10-$20

In the land of Barbeque and slow smoked beef brisket, Chinese Barbeque may indeed be a foreign beast.  Diners witness frentic activity of the chefs  behind a well lit glass box where roasted duck, whole roasted pig and chickens hang.  Inside the bustling dining room sits a good mix of various races all venture to get a taste of the new restaurant.  First Chinese BBQ, contrary to its name, is actually the latest member of a Chinese restaurant chain based around the Dallas area.  Its entry into the Austin market makes a definite statement of Austin reaching the critical mass to support a large ethnic shopping complex.

We would be amiss if we were to forget about trying the roasted items on the menu.  Roasted Duck is traditionally difficult to prepare due to the fine balance required of rendering the fat under the skin to get the skin crispy while keeping the flesh below moist.  When done wrong, the end result is string dry meat with skin that forms a cracker-like shell above.  At First Chinese BBQ, the Roasted Duck is moist and tender with the skin nicely crisp yet yielding.  The fat is rendered nicely to moisten the meat underneath while crisping the skin.  Marination is consistent throughout with a nice saltiness to the meat and accents the well roundedness of the duck fat.  The skin is crisp and tasty while offering a gentle blend of the sugars, ginger, and spices used in the rub.  

The Barbecue Roast Pork suffers from too much sweetness without enough saltiness or spices to balance out the flavor.  While the pieces are most and well marinated, the effect is overpowered by the sugariness of the coating.  The seasons are difficult to detect as a result.  

The Combination Hotpot combines bean curd, shitake mushrooms, roasted pork,  beef and various vegetables in a brown spiced stew.  Since hotpots are in essence a slowly simmered stew, tough cuts of meat are often used in order to extract the maximum flavor as well as tenderize the portions.  The time also allows ingredients like tofu and beancurd to soak up the flavors of the whole dish.  Popular during the cold weather in winter, hotpots are a hearty and economical entree for a large group of people.

Please click below for Shrimp Stuffed Tofu and Beef Stew Hotpot-