A walk on the wild side of Chinese food.
PHOTO BY MARK CHAMBERLIN
Sliced-beef pancake: braised beef tendon and flank with shredded carrot, cilantro, and hoison
PHOTO BY MARK CHAMBERLIN
Each diner gets a pot of broth along with a tray of dippable items, sides, and sauces.
PHOTO BY MARK CHAMBERLIN
Rolls of fatty beef.
PHOTO BY MARK CHAMBERLIN
The "sauce bar" allows diners to mix, match, and experiment with the flavors of their dish.
PHOTO BY MARK CHAMBERLIN
Various flavors of hot pot broth range from the completely tame, such a chicken broth enriched with onion, sesame seed, and Chinese dates...
PHOTO BY MARK CHAMBERLIN
... to fiery "spicy" broths, filled with chili oil, garlic Szechuan peppercorns, and spices.
Lauren Petracca, Max Schulte8 images
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PHOTO BY MARK CHAMBERLIN
Sliced-beef pancake: braised beef tendon and flank with shredded carrot, cilantro, and hoison
