"Chinese hotpot has become immensely popular around the world given its interactive nature. Carefully selected ingredients, such as premium marbled beef, wild mushrooms, seasonal greens, and other specialty foods, are cooked at your own table in broth to the perfect temperature. What separates Liuyishou from its competitors is its fashionably healthy image with outstanding quality and a blast of true Chinese flavour."
"Liuyishou is one of the many Chinese hot pot chains that have opened in Chicago recently. What we really like about this particular spot is that their Chioungqiung soup base is very spicy—to the point where servers warn every table. They’re not exaggerating. The cute bear-shaped broth block that melts into the pot is foreshadowing. But the non-spicy broths, like the wild mushroom, are also flavorful. Our strategy is to get a two-flavor pot and take turns cooking in both. The large dining room is pretty minimal, with TVs and booths good for groups of all sizes. Another thing we really like about Liuyishou? They have a robust condiment station with a bunch of dipping sauce recommendations. Plus, it has sweets like sesame balls, which make a fantastic snack when your mouth is numb." - adrian kane, john ringor
"Liuyishou is one of the many Chinese hot pot chains that have opened in Chicago recently. What we really like about this particular spot is that their Chongqing soup base is very spicy—to the point where servers warn every table. They’re not exaggerating. The cute bear-shaped broth block that melts into the pot is foreshadowing. But the non-spicy broths, like the wild mushroom, are also flavorful. Our strategy is to get a two-flavor pot and take turns cooking in both. The large dining room is pretty minimal, with TVs and booths good for groups of all sizes." - adrian kane, john ringor
"Liuyishou is one of the many Chinese hot pot chains that have opened in Chicago recently. What we really like about this particular spot is that their Chongqing soup base is very spicy—to the point where servers warn every table. They’re not exaggerating. The cute bear-shaped broth block that melts into the pot is foreshadowing. But the non-spicy broths, like the wild mushroom, are also flavorful. Our strategy is to get a two-flavor pot and take turns cooking in both. The large dining room is pretty minimal, with TVs and booths good for groups of all sizes. Another thing we really like about Liuyishou? They have a robust condiment station with a bunch of dipping sauce recommendations. Plus, they have sweets like sesame balls, which make a fantastic snack when your mouth is numb. photo credit: Derrick Koch photo credit: Derrick Koch photo credit: Derrick Koch" - Adrian Kane
EMILY NGUYEN
Anica F
Putt (Wonderer)
Thao Tran
Huy Doan
Julio Enrique
Hung Ho
Josh Legstrong