Mong Kok Mini Stone Hot Pot Introduction
Wang Jiao Shi Tou Hot Pot, a popular hot pot restaurant in Sanchong, is one of the leading establishments in the hot pot scene. It is common to see long lines outside, often waiting one to two hours without a prior reservation, even during the summer when the restaurant is still packed every day. Due to this popularity, the restaurant moved a few years ago from its original location to its current site opposite the Tian Tai Theater. Compared to the widely available Japanese shabu-shabu, the unique feature 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 plate of stir-fried ingredients made up of various accompaniments, including onions, garlic, and sesame oil, which are sautéed to release their rich aromas. The golden balance of flavors from the sautéing is the source of deliciousness. While stir-frying, the staff carefully stands the pot upright, and the captivating fragrance wafts up. After quick-frying the meat until about 75% cooked, it is removed and then placed into the broth to finish cooking. This extra step is a signature characteristic of traditional stone hot pot and adds to its charm.
