Looking down at the city from WFC's 69th floor, one will find the lights and night scenery of the Yuzhong Peninsula truly irresistible.

The two rivers and four banks are brightly lit, with neon lights flickering on and off. The endless stream of cars merges with the waiting streetlights, pulling out a wire like arc of light. It seems like I can finally stand outside the world and gaze at this city.

This is a unique glory belonging to WFC. This 74 story building stands at the center of the city, particularly dazzling amidst various skyscrapers. Being immersed in it, enjoying the scenery of two rivers and four banks, yet enjoying the view of Sichuan from afar - if you can satisfy your cravings on the skyline of Chongqing, will the whole city be happy to accompany you to eat?

October 30, 2020

69th floor, WFC (World Financial Center)

Chongqing Lishui Hotel Hyatt Select Brand Gentleman Restaurant

Hot Pot Asian Hotpot Opened

With the enjoyment of taste buds and direct perception to the heart,

Enjoy the joy of the whole city accompanying you to eat.

It can be confirmed that this is the highest hotpot restaurant in Chongqing.

Not one of them.

01

Hot Pot in the Sky

WFC is easy to find. Any Chongqing people can tell you that it is in the Monument to the people's Liberation pedestrian street, next to the Monument to the people's Liberation monument.

Entering from the lobby, the high-speed elevator will take you directly to the 69th floor. Then, you can look up and pick the stars, and bow down to embrace the city.

Photography/Ghostly Traces

The warmth and love at the top of Chongqing are the shining city scenery of billions, the embrace of the Emerald Clouds, and most importantly, the hotpot pot bottom boiled in the pot, as well as the stunningly fresh East Star Spotted and Boston Lobster.

Hot pot "Asian hotpot, at this moment, appears before you with warmth and unexpected beauty.

At the beginning of the lights, at the top of Chongqing, in the elegant Asian hotpot, the love in the clouds and the romance in the sky are staged. Sitting in the perspective of God, dining, overlooking the glow of the two rivers and four banks, feeling the kitchen and love of mountains, rivers, lakes and seas

Well, let's boil a pot.

02

Craftsmanship and Love

The restaurant environment is fresh and natural, with light gray walls, gray coffee color matching flooring, navy blue sofas with gold edged tables. The entire restaurant has a European style light luxury texture, which easily captures the ins style.

The restaurant chandelier also has a great sense of design, and the warm light in the buffet area shines on the food, making it very appetizing.

The french window on three sides of the restaurant is as high as the 69th floor. The double arc of the horizon and the entire Chongqing skyline can be seen with the naked eye. When there is fog, the entire restaurant feels like it's in the clouds, and outside the window it's like a fairyland. When the sun comes out, Chongqing city becomes bright and clear, and the sunlight shines on the restaurant's floor and walls, casting beautiful light and shadow everywhere.

At dusk, when the lights are shining brightly, one sits atop the clouds and the city.

In such an atmosphere, there is probably only one restaurant in Chongqing that offers a variety of Asian hotpot flavors.

If it were just about the food environment, Second Master would never have put so much effort into it.

Mr. Edward Wu, the head chef of the restaurant, has worked for several hotels in his 35 year career, including the Beijing VIP Building Hotel, Beijing Kuntai Hotel, Shanghai Hotel in Newfoundland, Canada, Hyatt Regency Guiyang, and Hyatt Regency Beijing Wangjing. His rich experience has enabled him to have a meticulous understanding of ingredients and flavors, and more importantly, his ingenuity and passion for food.

I have always believed that only love can make shining food.

03

The Comfort of Asian Flavors

Hot pot Asian hotpot is a hotpot dish centered around Asian specialty soup bases.

Four soup bases have been selected from a wide range of flavors in Asia: the most popular ancient style meat and bone tea in Southeast Asia, Singapore, and Malaysia; the Thai sour and spicy flavor of Dongyin Gong; the Guangdong salty and fresh nourishing flower glue chicken; and the Sichuan pepper and sesame flavor of rattan pepper tube bone soup.

Mr. Wu Jianhua said, "Everyone is a diplomatic spokesperson for their own tongue, and in terms of taste, they have their own unique and irreplaceable experiences. Therefore, we have prepared soup bases in four directions to comfort as many aesthetics as possible

Living in this city, being able to encounter such hotpot in such a dining environment is enough to move people to the point where they must hold back their tears.

04

Self cultivation of a pot of soup

As the saying goes, 'the singing style is like a opera, the chef's soup'. To make a good pot base, the first step is to be able to boil and refine a pot of good soup.

Good soup requires good meat - high-quality pork tenderloin, carefully trimmed, and then removed the scattered fat, just like the piece of meat in "Lu Tixia Punches the Town of Guanxi", "Do not see any fat on it", and rinse it repeatedly with clean water.

Using two sticks specifically designed for pounding meat, half a meter in length and arm thickness, a strong and endurance chef pounded the meat vigorously, first heavy and then light, first fast and then slow, and finally the spine gradually turned into minced meat.

The next step is to mix the meat. Slowly pour a small amount of pure water over the minced meat, and use chopsticks to stir in one direction while pouring, allowing the water to fully blend with the minced meat, turning the thick and unbreakable minced meat into minced meat. The prepared meat does not require any additional seasoning. Place it in a steamer, bring water to a boil and steam slowly over low heat for six hours.

The fresh aroma in the minced meat seeps out fully in such fine steaming and dissolves in the soup. Wait for the soup to cool slightly, filter it with a silk basket or sieve to ensure the purity of the soup.

Five pounds of pork tenderloin can make up to ten pounds of soup, while minced meat should be discarded.

Using this soup, adding secret seasonings, fresh mangoes and shrimp, and finally adding the unique Southeast Asian fragrant grass, it becomes a sour and spicy Winter Yin Gong soup base full of oral stimulation. The fragrant grass gives this soup base a unique style and emotion that is different from other hot pot dishes.

If you are a less spicy customer, Huajiao chicken hotpot would be a better choice.

Boil the prepared broth over an old hen for six hours on low heat and then over high heat for two hours - the richness and fullness of the soup are evident. Then, add fresh and tender Zhanjiang chicken and genuine flower jelly, and the collagen will wave at your eyes. Nourish your eyes before you even take a bite.

At this moment, don't rush to heat the dishes. Just take a sip of this soup, and a delicate and plump texture will appear in your mouth. After the fresh supplement and the taste in your nasal cavity blend together, it's like dry wood encountering a raging fire and a resentful woman encountering a infatuated man, suddenly bursting with a captivating fragrance. With a gentle inhale, the soft and plump texture will melt into your throat, giving you a drunken pleasure.

Compared to others, the bottom of the Tengjiao bone soup appears more down-to-earth.

The fresh and numbing hotpot brings a mellow and spicy flavor to the dishes. Paired with soft and boneless bones, it creates a sense of happiness with meat in the mouth.

Of course, if there are elderly people together, you can choose the meat bone tea soup base. This is the most famous flavor from Southeast Asia, with its unique Danggui flavor and boneless pork chops showcasing its exotic charm.

When local people eat it, they usually eat it together with the freshly fried butter sticks, so that deep-fried dough sticks can absorb the soup of meat and bone tea, which makes people have endless aftertaste. With the special samba sauce and soy sauce and pepper circles, some Tonic Diet feels more delicious than Tonic Diet, which is also a good tonic.

This soup base will slowly circulate in a circle in the mouth, flowing slowly into the stomach along the esophagus, and circulating meridians to nourish every hot and dry part of the body.

When dining at a fancy restaurant, I would recommend bringing two or three friends or sharing different pot bases with family. Also, please make sure to enjoy this environment slowly, with the care and attention to the ingredients used in making the soup.

The beauty of dietary supplementation lies entirely in this.

05

Dish full of conscience and craftsmanship

In addition to the soup base, the ingredients in the hot pot are a combination of conscience and craftsmanship.

Yuanbei is as big as a fist, with thick flesh and elastic teeth. Clams are lively and active, and after being left on the table for a long time, the shells will open and the meat will slip out to breathe. When chopsticks touch them, they will shrink back.

M9 and beef are evenly distributed in terms of fat and weight, with excellent quality. The marble patterns are dazzling, and the meat is soft and tender. After acid treatment, the taste is particularly smooth. The meat aroma of Wagyu beef is different from the taste of beef usually eaten. Picky foodies (such as Erye) do not have the burnt aroma of roasted Wagyu beef when boiled in a pot. The oil gently melts in the mouth, leaving a fragrance in the mouth that can linger for three days.

The set meal is paired with freshly slaughtered East Star and Tiger Spotted dishes, with fish meat that is crystal clear. Unlike traditional steaming methods, steaming hot pot with Dongxingban and Laohuban feels luxurious.

After ten seconds of cooking, the fish skin has a strong gelatinous texture, the fish meat is firm and chewy, fresh, tender, and smooth, with more meat and fewer bones. In the taste, I really tasted fresh sweetness.

The combination of tangerine peel, plum, and cherry tomatoes is quite clever. After eating too much oily Wagyu beef, I felt a slight greasiness. At this point, eating two small tomatoes immediately removed the greasiness, and I could have another plate of beef.

Not to mention the flame ice cream in desserts. Adding ice cream to grilled cream and wrapping it with strawberry jam can be eaten layer by layer or mixed together, creating a unique flavor.

As for the self-service area, grilled squid and spicy dried tofu are especially recommended. The squid is soft and tasty, and the barbecue chef moves quickly, so there is almost no shortage. The spicy dried tofu chili noodles have a very special smell, which is the favorite gospel of spicy Chongqing people.

The combination of "self-service" and "package" allows for free enjoyment while eliminating the shackles of sitting upright, so there's no need for me to say much about cost-effectiveness, right?