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"After staff tipped me off, I ordered the new hot pot featuring 11‑month‑fermented Napa cabbage at its peak: a tart, delicate broth studded with daikon rounds, Napa cabbage, tofu squares, scallion‑flecked meatballs, beech mushrooms, and ribbons of tender pork. A side of fu‑ru (fermented bean curd) punched up the umami; I left with leftovers and a cozy, winter-weather-perfect bowl." - Eater Staff