Mong Kok Mini Stone Hot Pot Introduction
Wang Jiao Shi Tou Hotpot, a popular hotpot restaurant in Sanchong, is one of the iconic establishments in the hotpot scene. The phenomenon of having to wait one to two hours outside without a reservation is a daily occurrence, even during summer when the restaurant is still packed. Due to this overwhelming popularity, the restaurant moved from its original location a few years ago to its current site across from the Tian Tai Theater. Unlike the commonly seen Japanese Shabu-Shabu, the characteristic of stone hotpot lies in the additional step of "stir-frying" before adding the soup, also known as "stir-fried meat style." Slices of meat are added to a dish made from various ingredients, including onions, garlic, and sesame oil, which are stir-fried to release their fragrant aromas. The golden ratio of these ingredients contributes to the deliciousness. While stir-frying, the staff carefully erects the pot's rim, filling the air with a rich scent. After stir-frying until around 75% cooked, the meat is lifted and then placed into the soup to finish cooking. This extra step is a hallmark of traditional stone hotpot and part of its charm.
