The Tihu Hong Kong-style hot pot restaurant opened a Sanlitun branch in Beijing recently, 15 years after its first branch in Jinbaojie.
The base soup is the signature of the restaurant – the staff boils different soup bases just after midnight to make sure the soup is rich and flavorful.
One must-try is the golden soup with fish maw and chicken, which is true to the Hong Kong style. The live chicken is carefully stewed for nine hours to have a bright golden soup and the meat is tender and fresh. Servers will put the fish maw into the pot in front of the diners.
Curry lobster soup and Tom Yam Kung soup are also worth trying.
Most of the seafood is shipped fresh from Guangzhou on early morning flights.
