Shenzhen·He Man Lu.

You'll know how delicious congee hotpot is once you try it, an authentic intangible cultural heritage cuisine. The decor is full of traditional Chinese style, with lanterns and colorful paintings, making it perfect for taking beautiful photos. The beef is freshly sliced, and the seafood is fresh and lively, which is essential for a tasty congee hotpot. The beef is freshly sliced in front of you, with both marbled and tender cuts being very fresh. It only needs to be cooked for a few seconds to be ready to eat, and it's extremely tender. For seafood, we chose prawns and white clams. The prawn meat is firm and crunchy, and the white clams are very sweet and fresh. You can't miss the crisp grass carp in congee hotpot. The fish slices are thin and beautiful, and they cook quickly. Dip them in soy sauce with chili sauce for an even more flavorful experience. Hotpot is not complete without lemon tea to quench your thirst and cut through the grease.