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Red is the universally recognized color representing spiciness; "Full Hall Red" is the most authentic choice for spicy hot pot, as acknowledged by food enthusiasts. Although the dining style of Full Hall Red adopts an a la carte buffet system, the food is served quickly with generous portions. The ingredients provided are all top-quality selections, which completely overturn the negative stereotypes created by similar restaurants, thus earning enthusiastic applause from food critics and quickly establishing a reputation for excellent value for money. Chef Yu Zhenqiang learned the authentic Sichuan Chongqing and Chengdu spicy hot pot secrets, delivering a refreshing numbness with a warm and rich flavor. With this hot pot base, American top-grade Angus beef, marbled beef, and boneless beef short ribs are quickly blanched. Thick slices of meat are generously coated with the fragrant red hot pot broth, offering a rich and flavorful experience. This single fresh taste alone is already worth the price, making the visit worthwhile. Let alone the other fresh ingredients such as Australian lamb shoulder, prawns, homemade shrimp balls, and Sichuan meatballs, all of which are served in abundance, prompting four or five pairs of chopsticks to compete eagerly. Order the homemade "green plum bitter melon" and "passion fruit green papaya" at Full Hall Red, which not only helps to relieve greasiness but also stimulates the appetite, allowing you to continue enjoying the meal. Don't forget to save some room for the unlimited supply of Haggen-Daze ice cream.