"This hotpot shop feels like a market holding a cornucopia of every ingredient you can think of – live seafood, mushrooms, meats, leafy greens…Try Australian Wagyu chuck, fresh goose intestines and minced shrimp paste. Top choices of soup bases include the old Chengdu-style mala butter base and the river fish broth with green Sichuan peppercorns and pickles. Don’t forget the sour plum tea brewed fresh daily. A minimum charge applies to private rooms." - Michelin Inspector
