Want to learn about the history of Chongqing hot pot while eating hot pot? Then it's right to come to the world for a banquet. This is not only a hot pot restaurant, but also a museum that presents the origin and development history of Chongqing hot pot. The first floor of the restaurant is a hot pot history and culture exhibition area, and when you enter the door, you can see a copper-colored relief of "Ba Ren Cooking" created by the teachers and students of Sichuan Fine Arts Institute for a month, which is majestic and very Bayu characteristics; After entering the hall, 76 pieces of hot pot artworks are arranged in sequence, including various hot pot cooking utensils from 5,000 years ago to the Qing Dynasty and the Republic of China, each of which has a written record, where diners can learn more about the origin and development of Chongqing hot pot before dining.
Tianxiayan Company was established in 2014 and was jointly built by the heads of 36 large catering enterprises such as Tao Ranju, Qinma Hot Pot, Kong Liang Hot Pot, Qiaotou Hot Pot, Captain, and Wudoumi led by Yan Qi, then President of the Catering Chamber of Commerce of Chongqing Federation of Industry and Commerce. The Tianxiayan Museum located at Liujia Wharf on Beibin Road is the first hot pot restaurant under Tianxiayan. The store has a floor area of 5,000 square meters, and the four floors are divided into four different functional areas. The first floor is the museum; The second floor is the lobby dining area, which is spacious and can accommodate 500 people at the same time. The third and fourth floors are private dining areas with luxurious interiors, and the fourth floor has a superb dining room for 46 people, which is very suitable for banquets for foreign guests or foreign friends.
The lobby on the second floor is a buffet restaurant, and all dishes are placed in the form of plates in the à la carte area, and diners can choose freely. The price of the dishes is between 6 yuan / part - 98 yuan / serving, according to the color of the plate, the same color of the plate is the same price. The variety of dishes on the second floor is no different from that of ordinary hot pot restaurants, with classic dishes such as hairy tripe, duck intestines, spicy beef, yellow throat, and kidney slices all available. The disadvantage is that the dishes are messy, and some ingredients are left in the buffet area for too long, and the freshness is not good, so diners need to pay special attention when choosing dishes. The third and fourth floors adopt a la carte dining, there are both table meal cauldrons, and there are also each person per pot, and the variety of dishes is also richer than that on the second floor, porcini mushrooms, white spirit mushrooms, oyster mushrooms and other mushroom dishes and abalone, geoduck, lobster and other seafood river fresh can be tasted here.
The service staff of the Tianxia Banquet Museum are well-trained, warm and thoughtful to customers, and the store arranges a special person to explain in the museum on the first floor, and diners in need can take the initiative to ask the front desk service staff.
