Mong Kok Mini Hot Stone Pot Introduction
Wangjiao Hotpot, a popular restaurant in the hotpot scene of Sanchong, is one of the benchmark establishments in the area. It is a common sight to see long lines outside the restaurant, often requiring one or two hours of waiting just to get a table. Even in the summer, Wangjiao Hotpot remains fully packed every day, prompting the restaurant to move from its original location to a new spot across from the Tian Tai Theater a few years ago. Unlike the commonly found Japanese shabu-shabu, the specialty of the stone hotpot lies in an additional step called "stir-frying" before adding the broth, also known as "stir-fried meat style." Thin slices of meat are first sautéed with a mix of ingredients, including onions, garlic, and sesame oil, to enhance the aroma. The golden ratio of seasonings is the key to its deliciousness. During the stir-frying process, staff members carefully set up the pot's perimeter, allowing the rich fragrance to waft through the air. After quickly frying the meat until it's about 75% cooked, it is then placed into the broth for further cooking. This extra step is a unique feature of traditional stone hotpot, making it all the more enticing.
