
Based on 855 reviews
Paper-thin slices of premium Inner Mongolian lamb that cook in 10–15 seconds and deliver a clean, grassy sweetness — the clearest argument for why fresh matters in hot pot
Milky, collagen-rich soup base slow-cooked from lamb bones — mild enough to let the meat shine and deepens beautifully as the meal progresses
Numbing Sichuan-style red broth loaded with dried chilies and Sichuan peppercorns — best ordered as one half of the split pot alongside the lamb bone base
Mixed platter of enoki, king oyster, and shiitake that absorb broth deeply and offer a meaty alternative to protein courses