The beef and sheep turntables and cooked double pies here have been heard for a long time, and they are really domineering after serving. The large turntables of cattle and sheep are full of portions, and the cooked double pies are attractively textured. The fried stew is crispy and chewy, and the dried dishes are better. The raw stew of the seabed general mobilization is large and fat. Fried eggs have become a new favorite in hot pot, and they are filled with soup for a few seconds in the bottom of the pot, like an egg-scented ringing bell roll. Such a good ingredients must be equipped with a signature butter spicy pot rice and later a beautiful ball ice cream waffle bowl, a satisfying meal. #Hot pot to eat in line #Vancouver cuisine