Review

Mala Tang originated in Niuhua Town, Leshan City, Sichuan Province, on the shore of the Lijiang River. It was originally a simple and unique way to eat Mala Tang that was created by shipmen and fishermen. From Chengdu to the Sichuan River basin of the Three Gorges, due to the rapid flow of water, the slender has become an indispensable scenery. In addition to pulling the fiber, they have built stones on the riverside, supported the crock pots, picked up some branches for dry firewood and made fire, and licked a few Lijiang River water. Everything is taken from the local materials, and there are vegetables to put vegetables. No vegetables, pull some wild vegetables to fill the number, then put sea pepper, pepper and other seasonings, simmering and eating, can be fruity, but also can drive cold, wet.

The Taihe Dian Spicy Pot on the fourth section of Xinyi Road has been operating for more than 20 years. The exquisite and high-priced route Taihe Dian dining method picks a single point and then charges the bottom of the pot according to the number of people. Other ingredients are all duck blood tofu at the bottom of the single point pot. Unlimited enjoyment and can be packed with the whole pot spicy aroma. Not spicy octagonal Chinese medicine, the aroma is very heavy and rich. The layer of red oil floating on the top is enough for people to hold the duck blood. The spicy soup is soft and tender. The taste is soft and smooth. The soup is too delicious. The beef in the hall belongs to the upper class. It is the best entry. The high-priced quality and ingredients are higher than expected and worth recommending ～

This store should recommend it. The stew pot is suitable for two types of people who love to eat spicy and can't eat spicy. This is better. It is recommended to recommend Huazhiwan. It tastes great. Just eat it directly. The brine is also good.

Taihe Temple hot pot with spicy and seafood double pot is most popular with consumers.

I heard that Lao Liu also wants to find a hot pot restaurant to eat, of course, I have to try it. The store is relatively small, it is best to book in advance, the location is at the MRT Xinyi Anhe Station Exit 5 and turn left and go straight for about 5 minutes. Its spicy pot basically has no seasoning, the store recommends a single point of spring onion with two tablespoons of spicy soup. I tried it, the taste is really good, but the main reason is that the ingredients are fresh, no matter how it is not unpalatable.

This Taipei head office is located at the intersection of Xinyi Road and Guangfu South Road, and is said to be Guo Fucheng's love store. The restaurant takes the boutique route and only has a box, which is very design. The store at the bottom of the pot will recommend a small spicy, the soup is slightly salty, and those who are not too spicy can choose a stew pot. The white pot is made with dolphin bones. After putting down seafood and vegetables, it is quite sweet and delicious. Not only the ingredients are exquisite and fresh, the price is also very expensive, it is undeniable that the taste is indeed out of the pick, and the deliciousness is enough. Of course, it is recommended to try the poached bulging, which is a good experience. Features recommended: old fried dough sticks, large intestines, fat beef and frosted beef, pot-bottomed tofu, handmade Sichuan balls. It is worth recommending to everyone.