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The wildly popular Wang Jiao Shi Tou Hot Pot is one of the benchmark names in Sanchong’s hot-pot scene; every day it’s the same story—without a reservation you’ll struggle to get a seat, and queuing outside for an hour or two is routine. Even in summer the place is packed, so a few years ago the owners relocated from their original spot to the current premises opposite Tiantai Cinema. Unlike the ubiquitous Japanese shabu-shabu, stone hot-pot adds a “stir-fry” step before the broth goes in, a technique called “meat-stir-fry start.” Slices of meat are tossed with a house mix of aromatics—onion, garlic, sesame oil and more—then seared until fragrant; the golden ratio of seasonings is the secret of its flavour. Staff prop up a splash-guard while the savoury aroma fills the air; after a quick fry to about medium the meat is lifted out and finished in the broth. That extra step is the hallmark, and the charm, of traditional stone hot-pot.