A Sichuan hot-pot kitchen specializing in potato noodle broths, a regional preparation that anchors the menu in Chongqing and the broader Sichuan tradition rather than generic hot-pot formats. The kitchen builds its broths around potato starch for body and texture, a technique less common in Toronto's hot-pot scene pairs them with fried mushrooms, pork belly other proteins for dipping and cooking tableside. This addresses the gap between mass-market hot-pot chains and neighbourhood spots serving regional Chinese cooking with precision to a specific province's techniques. The potato noodle broth is the kitchen's defining dish, delivering the spiced, numbing heat characteristic of Sichuan cuisine without the broth-as-afterthought problem that plagues many hot-pot tables in the city. · No website yet.