Hotpot, one of the prevailing cuisines in China

Do you know that there is a saying regarding the origin of Hotpot, in the period of Three Kingdoms or Wei wen Emperor era in China a vessel called ‘wǔ shú fǔ’ appeared, the inner part of the bronze pot was divided into five sections in which a variety of raw food could be cooked in the boiling broth with different soup bases.

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Sichuan Specialties

Two Flavors Soup Base

鸳鸯锅底

One pot with two flavors, modified by yourself! For example, spicy and tomato flavors, mushroom and green pepper flavors, which can satisfy your requirements for different  flavors at the same time!

Sliced Pork with Garlic Sauce

蒜泥白肉

It is a classic Sichuan appetizer dish that poached pork belly with a deliciously spicy, garlicky sauce on top which gives punchy flavor. The purpose of boiling the meat is to capture its true essence while the meat is juicy, tender and full of its natural aroma.

Australian Wagyu Beef

鲜切澳洲雪花牛

The rich, marbled Australian Wagyu beef brings you a luxury taste in hot pot. A strict selection process and a careful storage guarantee its quality. Our unique slicing technique releases its ultimate flavor.

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