Jinguanhui Hot Pot is under the umbrella of Sichuan Guild Hall, which is a well-known high-end Sichuan cuisine brand in China, with a number of Sichuan restaurants in Beijing, Xi'an and other places. Located in the Century Golden Flower Shopping Mall, the Kam Kwan Club is designed in the style of a Western-style restaurant, with dim lighting and a green wine wall made of wine bottles. A transparent central kitchen is set up in the middle of the dining area, so that diners can watch the production process at any time. Tables are sparsely spaced around the central kitchen, providing comfort and privacy, perfect for business gatherings or banquets.
The dishes are as ingenious as the environment. The duck intestines are of the same length, neatly arranged in a row on the plate, pick up one and blanch it in the pot for 8-10 seconds, and then serve it after it is curled. The yellowthroat is pink and white, and the chef places a round icicle on a plate and then pastes the yellowthroat slices from top to bottom on the icicle like a cake skirt. The lettuce is cut into thin slices according to the texture, and nearly 30 lettuce slices are pieced together on a plate to form an emerald green six-pointed star.
The control of ingredients is very strict, and all fresh food is freshly picked every day, so if you arrive at the store in the evening, some dishes will be sold out. The freshness of the leafy greens is excellent, and vegetables such as chrysanthemum, lettuce, and spinach are all grown in-house. All the potted vegetables are arranged around the central kitchen, and diners can pick their own vegetables, and then hand them over to the service staff to take to the back kitchen for cleaning. From time to time, the Kam Kwan Club will also introduce seasonal dishes according to the season, such as Tsubaki sprout pork balls, red mushrooms, spring bamboo shoots and ginger beef, which are popular new dishes in the past spring season, which is also rare in other hot pot restaurants.
Unlike the first three hot pot restaurants, which use mellow butter to enhance the flavor, the flavor of the bottom of the pot at the Jinguanhui is all from the seasoning. In addition to devil peppers, new generation peppers, bullet peppers and Dahongpao peppercorns, the red pot also adds 15 kinds of seasoning spices including Jinsha Ren, Yuzhuxiang, Bibo and Baikou, which is delicious and fragrant but not greasy. All the spices are placed at the door of the restaurant, so diners can just look at them when they are bored waiting for a table to pass the time.
The overall positioning of the Jinguan Club is high-end, but the service has not kept up. Many service staff have a cold attitude and slow response speed, and need to be urged by customers many times.
