This three-story, retro-oriental-style building in Taichung’s old downtown has blue bricks on the wall outside, wooden window frames and doors, in an architectural style common to Chengdu in China’s Sichuan province. This is part of an attempt to replicate Chongqing’s spicy hotpot restaurants and decorations include many traditional elements such as collections of antiques from China, old furnace as decor, carved window frames, paintings, and high-end herbs and spices.
These Chinese spices and other ingredients are simmered in chicken soup all day and the menu offers five soup base options (NT$120/person), plus a shared hotpot with a bottom vent hood to keep the cooking odors away.
Among recommended, appetizing dishes (NT$200-620) are Spicy Wide Noodles; Handmade Radish Cake; and high-quality Chongqing Meat Ball. When trying the Angus short ribs, it’s recommended that you marinate them in raw egg before boiling it slightly. Other traditional broiled dishes (such as beef tripe and tendons) are not to be missed, and hotpot ingredients include fresh squid from Penghu, sliced grouper, handmade pork/beef balls, filling shrimp dumplings, and chewy Sichuan-style noodles, which pair perfectly with the spicy hotpot broth. –By Chloe Chang Translated by Anna Yang, Kieran Cheng
中區自由路二段33號 (04) 2223-1155
33, ZiYou Rd, Sec 2, Central Dist
週一至週五/Mon-Fri 5:30 pm-12 am (最後點餐/last order 11 pm)
國定例假日/hollidays 11:30 am-4 pm, 5:30 pm-12 am
費用：700元/位 (140cm以上) / Min. NT$700/person charge (customers 140 cm and above)