龍門陣四川火鍋
The decor is very fun at this Sichuan hot pot restaurant🏮
The beef oil spicy hot pot base is more numb than spicy, making it suitable for cooking meat and duck blood. The duck blood turns out very spicy after cooking, but it's very delicious; the sour radish old duck soup isn't too sour, and there are actual pieces of duck meat to eat, making it refreshing and slightly sour, perfect for cooking vegetables. The soup base is all made from tea broth!
What impressed me the most were the peanut sprouts; the bulbous ends taste just like peanuts. The entire vegetable is sweet, with a texture similar to thicker and harder bean sprouts, which is quite unique.
The recommended oil dip in the restaurant includes soy sauce paste, which surprisingly pairs well with the meat, so make sure to try it as suggested by the restaurant.
The brown sugar glutinous rice cakes are very solid rice cakes; they might be a bit too thick and the sauce is not enough, making it a bit heavy to finish. The seafood x hot pot is tastier, so you can skip this dish.
The brown sugar ice powder, aside from the ice powder, peanuts, and raisins, also includes fermented rice, making it a very refreshing dessert.
Overall, the soup base, hot pot ingredients, and vegetables are delicious. The hot pot ingredients outshine the meat, which is a bit of a pity, as the meat is rather ordinary, but all the ingredients are very fresh and well-prepared. I recommend giving it a try!