It took the founder's wife and son three years to build this 3000-square-metre hotpot restaurant. Simmered for 8hr with beef and vegetables, the clear, golden broth is packed with natural sweetness. Hand-sliced beef from Shanhua district is the focus here, best enjoyed after a three-to-five second swish to bring out its freshness and tenderness. You order your choice of cuts via a form, but help yourself to sides, vegetables or the famous braised beef rice. They don't take reservations, so be ready for queues.