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  • This place is as close as it gets to a northern China style hot pot in Toronto. Having tried hotpot in Beijing, I was pleased to see a lot of the same soup bases and sauces that I saw there. The sauce station had high quality ingredients like sesame sauce, sesame oil, and minced garlic. The use of induction cooktops and individual pots at the tables makes the dining experience much better than most places, where the group has to decide on a soup base everyone can agree on. I got the Legendary broth (mild), which is actually medium, because there's a half mild broth that's less spicy. For my tastes, the mild is spicy enough, and I got the nice numbing flavour of Sichuan peppercorns along with the chiles. Ingredients are fresh and creative, like tender bamboo shoots, quail eggs, and lots of mushrooms along with the usual suspects like lamb and beef, and noodles and dumplings. Our group also got some 'interesting' ingredients like pigs blood and kidney, as well as tripe which seemed fresh as well. Dessert is the deep fried dough sticks or mantou dipped in condensed milk, which was a hit with everyone.
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