"Where Dongbei meets Sichuan, around one of London’s best dry hotpots. Pick a mix for the pot, steering wide of the higher heat levels — they run from one to four — which are palate-razingly hot. Outside the pot, Dongbei dishes are particularly strong: braised aubergine in yellow bean sauce; a dry-fried, waxed Chinese sausage with a curiously, then compulsively chewy texture; tea tree mushrooms with the delicious texture of slightly decomposing meat. On the Sichuan side, get the fried green beans with minced pork. This is a place to embrace intestines, pigs trotters, secret sauce. Bear in mind that it’s also a homing device for London’s Chinese student population, so get there early or book." - Virginia Hartley
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