Hotpot chain adds a little spring to its seasonal menu

A standout on the menu is the plump, flavorful white clams from Dandong, Liaoning province, which release a briny aroma as they open in boiling water, evoking the essence of a springtime seafood harvest.

Another highlight is the freshly sliced white cashmere goat ribs from the Inner Mongolia autonomous region, prized for their high protein content, low fat, and exceptionally pure flavor.

The menu also showcases an array of seasonal vegetables from Jiangsu and Zhejiang, such as choy sum, spring bamboo shoots and loofah tips, offering diners an authentic taste of spring.