The popular huo guo, or hotpot, is an at-the-table cooking method in which you simmer fresh ingredients in a broth. Hot Pot King continues to reign over the hotpot scene in Shanghai because of its extensive menu and refined setting. The most popular of the 17 broths is the yin-yang, half spicy red, half basic white pork-bone broth. Add in a mixture of seafood, meat, vegetables, and dumplings for a well-rounded pot, then dip each morsel in the sauces mixed tableside
by your waiter. The minimalist white-and-gray interior has glass-enclosed booths and well-spaced tables, a nice change from the usual crowded, noisy joints. Strict vegetarians won't find much on the menu.
1416 Huaihai Lu, 2nd fl., Shanghai, 200003, China