Mong Kok Mini Stone Hot Pot Introduction
Wangjiao Shitou Hot Pot, a popular restaurant in Sanchong, is one of the iconic establishments in the hot pot scene. It is so in demand that without a reservation, it can be quite difficult to get a table, often resulting in wait times of one to two hours. Even in summer, the restaurant is always packed, which led the owners to move a few years ago from their original location to a new space across from the Tian Tai Theater. Unlike the commonly found Japanese shabu-shabu, the characteristic of stone hot pot is the additional "stir-frying" step before adding the broth, also known as "stir-fried meat style". Slices of meat are added to a mix of various ingredients, including onions, garlic, and sesame oil, to create aromatic stir-fried ingredients. The perfect balance of flavors is what makes it delicious. During the stir-frying process, the staff carefully lift the pot's edges, filling the air with rich aromas. After sautéing until about 75% cooked, the ingredients are pulled out and placed into the broth. This extra step is a unique feature of traditional stone hot pot and adds to its charm.
