A walk on the wild side of Chinese food.
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Sliced-beef pancake: braised beef tendon and flank with shredded carrot, cilantro, and hoison -
Each diner gets a pot of broth along with a tray of dippable items, sides, and sauces. -
Rolls of fatty beef. -
The “sauce bar” allows diners to mix, match, and experiment with the flavors of their dish. -
Various flavors of hot pot broth range from the completely tame, such a chicken broth enriched with onion, sesame seed, and Chinese dates… -
… to fiery “spicy” broths, filled with chili oil, garlic Szechuan peppercorns, and spices.
