Xiang Zi HotPot

Wagyu beef slices

Thin-cut premium wagyu that cooks in seconds and stays tender rather than chewy — the upgrade worth paying for at this price point

Lamb rolls

Thinly shaved lamb that picks up the spicy broth beautifully and doesn't gamey out — a hot pot staple done right

Spicy broth base

A mala-style base with visible chili oil and Sichuan peppercorn numbing heat — real spice, not a watered-down approximation

House-made fish balls

Bouncy, springy texture that signals they're made fresh rather than bought frozen — a simple order that separates good hot pot from great

Fresh seafood platter

Shrimp, scallops, and fish cuts that cook quickly in a clean broth — order early so the seafood doesn't compete with a heavily spiced pot

Enoki and king oyster mushrooms

The mushroom selection absorbs broth better than almost any other vegetable — a required order for balancing a meat-heavy table