Hotpot Menu
Pick a broth, then load up. Every item below is ordered at the table and delivered raw for you to cook. When in doubt, ask the pot captain — they will tell you the exact number of seconds.
House-rendered beef tallow, 18 spices, Erjingtao chilies, and Sichuan peppercorn. The classic numbing-spicy base.
Wild porcini, shiitake, and enoki simmered with jujube and goji. Mild, earthy, comforting.
Mala red oil on one side, mushroom broth on the other. For tables that can't decide.
Slow-simmered beef bone broth with ripe tomato, onion, and a hint of rock sugar. Kid-friendly.
Thinly sliced A4 marbled wagyu. Three seconds in the broth and it melts on the tongue.
Fresh beef shank, hand-sliced to order, with tendon and a little fat for flavor.
Rolled lamb shoulder with a strip of fat. Cajun-spiced lamb, perfect for the red broth.
Iberico-style black pork belly, sliced thin. Rich, buttery, ideal for quick dipping.
Hairy tripe, blanched in the pot for eight seconds. Crispy, chewy, smoky-spicy.
Silken duck blood cake, our daily ritual. Locks in the broth, soft as custard.
Hand-chopped pork shoulder, mint, and ginger. Poach them yourself; do not overcook.
Ten per skewer. Creamy yolk, alkaline-cured white. A hotpot staple since forever.
Fresh lotus root, cut into coins. Crunchy, sweet, the perfect fire break.
Pressed tofu from a Chengdu workshop. Soaks up broth like a sponge, won't fall apart.
Whole-leaf cilantro for the quick dip. A fragrant, citrusy punch between bites.
Lanzhou-style hand-pulled noodles. Stretch, drop, cook 90 seconds. The perfect last bite.
Let the pot captain walk you through it — they love this part.