The second hot pot is the same as Sister Huang's downstairs, and most of the dining tables are located in shantytowns, which is not inferior to the former. There are many rules set by the store, such as less than 6 people can not make a reservation, if you want to make a reservation, it is only for the same day, and the reservation time is after 10 o'clock in the morning of the same day; If there are less than 6 people dining, you can only go to the store to get the number, and the number will be issued from 4 p.m. every day, and after 6 o'clock, you will enter the restaurant according to the number. The booking process is cumbersome, and the taste is not outstanding, so if you don't have a sense of the market or a check-in priority, you don't have to waste time waiting for a table here.
The bottom of the pot is not heated by the kitchen, the base, chili, pepper, green onion and ginger and garlic slices are still in the initial state of the seasoning, in addition to the butter base in the bottom of the pot, there is also a large piece of yellow pure butter, after the fire can be seen to melt the butter, the fragrance is gradually released. The freshly fried crispy pork is made publicly, and the store has set up a large oil pot in the yard, and the chef sits next to the oil pot and keeps frying it. The fried crispy pork is not added with Sichuan peppercorns, so diners can enjoy it one bite at a time without burden.
The beef tongue is sliced in large slices, and it can be boiled in a few seconds at the hot grid in the center of the Jiugong grid, and it is served with the store's homemade dry dish, which is fragrant and spicy, especially suitable for spicy diners. The fresh tooth terrier is made of a circle of meat on the palate of the pig's mouth, which is trapezoidal in shape, and the crispness of the taste after blanching is similar to that of yellow throat, but it is firmer and more chewy than yellow throat. The types of hot pot dishes are not much different from the previous ones, but the handling of the restaurant is slightly perfunctory, the thickness of the special luncheon meat is uneven, and the slices do not look like cutting between the slices, but more like breaking them by hand; Hairy tripe, spicy beef, and tender meat slices vary in size each, not to mention plating; The process of shelling quail eggs is also quite sloppy, and few in a bowl of quail eggs can be called complete.
Most of the service staff here are also "bad-tempered women", and customers need to be urged many times to refill water, add soup, and add dishes. Next to the hot pot restaurant, there is an old alley ice glutinous rice ball shop that is also popular, the rice balls at the bottom of the bowl are white, tender and soft and glutinous, and a dense brown sugar smoothie is added immediately after the pot is released, which is greasy and spicy. Customers who go to the second hot pot to dine may wish to bring a bowl of ice rice balls along the way, which is better to eat with the hot pot.
