Hot pot in a museum? This place has mastered the ambiance!

Thought it was just a regular hot pot meal🍲, but stepping inside left me speechless! A small bridge with flowing water runs through the hall, koi fish leisurely swimming in the pond—every step reveals the charm of Eastern aesthetics. 📷 My social media blew up with requests for the location after posting photos! The highlight is their 🌿 herbal spicy broth—fiery yet refreshingly cool, perfect for ☀️ summer. Rumor has it this recipe📃 was passed down from a Qing Dynasty imperial physician to reduce heatiness, and best of all, no lingering smell after eating. Absolute love💞! The Wagyu quality is unbeatable👍🏻. Australian chilled Wagyu🥩 Korean-style brisket (M6-7) has snowflake-like marbling—just a quick 3-second dip in the boiling broth, no dipping sauce needed, for a rich, buttery melt-in-your-mouth tenderness😋. Australian chilled Wagyu🥩 beef shank strikes the perfect balance of muscle and tendon, offering a springy, chewy texture with a satisfying pull. Wild croaker fish balls and cakes🐟 are insanely fresh, while the sesame-dressed romaine🥬 adds a crisp, refreshing contrast. End with a bowl of 🥣 osmanthus red bean paste—smooth, sweet, and the perfect counterbalance to the spice. This meal was pure bliss😎.