This restaurant, the chain’s flagship, showcases live river fish like long snout catfish and cavefish cooked Sichuanese style or in hot pots; the owner even bought a fish farm to ensure the quality. The signature duo hot pot broth features a spicy base made with chicken, pork bones, chillies and pickles, and a tangy base of Xinjiang and Sichuan tomatoes. A la carte and set menus offer authentic fare for everyone - from solo diners to big parties.