More than 30 kinds of precious ingredients are in the hot pot of fresh beef brisket, and each flavor is carefully cooked at the bottom of the pot. From the choice of ingredients to the control of heat, the ingredients are just right, fresh enough, fragrant and tender.

After nearly a thousand attempts to cook crispy and fresh pot dishes, Chinese hot pot and western food were combined, and an original eating method was created: original mellow beef brisket+secret dipping sauce+nourishing soup, and the pot bottom health soup of Cordyceps sinensis and Lentinus edodes was prepared.

Must-order dishes include: crispy hairy belly, fat beef rolls, golden egg dumplings and fresh khaki beef brisket. There is also an important process from fresh picking to serving high-quality beef brisket-pickling. 13 kinds of secret spices are marinated for 3 hours, so that the spices can completely soak into each beef brisket before serving.

Different from stew, hot pot can retain the umami flavor of brisket to the maximum extent, and the taste will be tender and chewy, and the fat embedded in lean meat will bite down a little! In short, it is spicy and fragrant. It's great. It's worth a try.