With one restaurant having opened a year ago, this second location is now ready to please you with its popular hot pot. There are six flavours of stock to choose from including spicy, non-spicy, tomato and seafood. Each is decently priced between 88-98RMB. We chose the Kimchi Fish Pot 秘制泡菜鲜鱼锅 but decided against the optional added chicken feet.
Next came the extras. We went for the Shrimp Paste 尊品手摔鲜虾滑 (38RMB), Deep Fried Stick Dough 油条 (8RMB), Bean Sprouts 豆芽 (6RMB) and Quail Eggs 鹌鹑蛋 (8RMB). The intoxicating smell arrived before the food. We were pleasantly surprised when the pot came out to see the thick soup was already bursting with vegetables and the specialty – tender sliced black fish (no bones!) – all topped with goji berries. More than enough to feed a table of two to three, we forgot about the Prawn Chip Salad 薯片大虾沙拉 (18rmb) side dish we had ordered. Filled to the brim, we washed it all down with Sparkling Kiwi 猕猴桃气泡饮 (12RMB) and Sparkling Apple and Raspberry 树莓苹果气泡饮 (12RMB) fruit juices. Black Fish Pot is definitely worth a visit to warm you up on a rainy spring day. Chinese menu only.