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"Offers a robust mushroom broth the color of black tea and an expansive selection of 22 mushrooms — from oyster to shaggy monkey head and plump morels — paired with customary hot-pot accoutrements like fish balls and deep-fried pork bites. Dipping sauces include shaoxing wine, xiao mi la chile, and soy, and the hefty menu also features items such as drunken beef, noodles with nubbins of fresh crawfish in chile sauce, and a killer stir-fry of deer horn mushrooms with a biting green chile." - Edward Hart