Spicy Nation Mala Hot Pot Introduction
The restaurant owner spent a year in Chengdu, during which he combined various methods and features of spicy hot pot. After mastering his craft, he returned to Taiwan and after numerous "taste testing sessions," adjusted the flavors to suit Taiwanese preferences. The hot pot is simmered with 26 kinds of Chinese herbs, offering a warm, aromatic spiciness that doesn't trigger excessive heat; he also insists on never adding any food additives.