
Based on 7,085 reviews
Chongqing-style broth dense with dried chilies and Sichuan peppercorns that delivers a lip-numbing heat and genuine aromatic depth — the foundation everything else depends on.
Paper-thin sheets of beef honeycomb tripe that cook in under 10 seconds, snapping with a satisfying chew and absorbing the mala broth beautifully.
Tightly coiled rings that unfurl in the broth within seconds, prized for their crisp, almost squeaky texture — a hotpot benchmark dish that shows whether a kitchen sources well.
Hand-formed shrimp mousse that blooms into tender, bouncy spheres in the pot — a lighter counterpoint to the heavier offal selections.