The locals are raving about a Pingtung restaurant that serves its hotpot half creamy, and half spicy. The rich portion is made from pork bone, while the hot side is stewed with peppercorns along with more than 40 kinds of Chinese herbs.

This is the highly recommended divided hotpot with one side filled with the creamy pork soup and the other side filled with the spicy hotpot with pungent flavor of peppercorns and Chinese herbs.

The creamy soup base is prepared by boiling chicken bones, pork bones and vegetables for ten hours to produce a rich, mellow flavor while the spicy broth is made of forty kinds of Chinese herbs, three different chilies and two kinds of indigenous Szechwan peppercorns.

The restaurant offers an extensive range of ingredients such as Sashimi, scallops, fresh shrimps and seasonal vegetables for customers to choose from.

Besides fresh seafood, prime Angus beef slices with beautiful marbling are definitely a must-try.

After cooking the food, you can drink the broth like soup.

With all these fresh ingredients and excellent broths, the restaurant is always filled with customers.

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