椒点猛火自贡 Chilli Point

London’s Best Hotpot Restaurants for Sichuan and Cantonese Meals | Eater London

"The Xi’an barbecue skewers hog the limelight here — grilled pieces of skewered chicken gizzards, chicken wings, pork sausage or beef tendon dredged in cumin and chilli seasoning mix. Hot pot-wise, there are some unique dunking options: fresh biang biang noodles hand-pulled at the table dropped straight into the bubbling vat below; bouncy fish paste; and pig’s brain, which is essentially a porky sponge that absorbs the beautiful flavours of the broth as it cooks. Conveniently, diners can kill two birds with one stone and stock up on East Asian noodles, crisps and sweets at the supermarket that’s joined to the restaurant." - Angela Hui