Sys-hotpot.weebly.com Website Review

Combining tradition and fashion, Shiyan Room creates a new style of stone hot pot with experimental spirit. We love the traditional stone hot pot, the thick flavor of the soup base always makes people appe*ite. We choose Australian M9 and cattle and a variety of excellent meat, from beer sesame oil chicken to Korean kimchi pot, the pot can eat the job-like quality The insistence, coupled with the freely blended sauce, is even more varied. We offer ancient morning soymilk, the mellow taste is a new combination recommended, or choose traditional flavored black tea to awaken memories of childhood. We are a stone research room, invite you to join the tradition, ※The following pots can not be replaced with soup heads: ■ Shiyan pot ■ White rice ■ Winter powder ■ Uniform ■ Braised pork rice (+10) ■ Praise Udon noodles (+ 10) ■ sesame oil noodles Use a lot of fresh fruits and vegetables, pig bones and squid, carefully cook the stone hot pot. The most traditional back skin is blue-skinned fish such as squid, sardines, squid, etc. The fat contains a lot of selected green peppers. Sichuan Dahongpao, Bell Pepper, blending the best ratio, and then adding the soup head made of big bones, with special duck blood and traditional tofu, tastes rather than spicy, fragrant effect, helps to reduce heart disease, certain tumors And some other fruits that grow with age and use fresh tomatoes to cook, the taste is bright and sweet, the taste is refreshing, and the hot pot can also bring a delicious taste feeling, from tomato paste to Parmesan cheese, many foods contain Using fresh Chinese cabbage, marinated with exclusive Korean kimchi, with traditional pork broth, rich in cellulose, vitamins A, B, C and milk Probiotics, as the fermentation, can produce antibacterial activity but also because of the complex salt and other cooperation with the juice and purify the stomach effect. Tangtou is made with medicinal herbs such as Chuanxiong, Baiji, and Angelica. It is served with the tender chicken legs that are sent directly from the market. The taste is warm and Q-bomb, and the cold is filled in the cold season. The heart is warmed up and the highest Bellor in Spain is selected. Grade Ibiri black pigs are stocked with weeds, herbs and olives. During the fattening period, the edible oil of the oak tree is more delicate and charming. The sweet taste of the oak is