Beijingers come to Pazi in droves during the winter (and year round to boot) seeking relief. They find it behind the steamed-up windows of this three-story restaurant in the form of authentic Chengdu flavors, communal hot pot dining and a lively, unpretentious atmosphere. The flavorful cooking broths range from mild to nuclear: Patrons with differing spice tolerances can compromise with the “Yuan Yang” option, a split pot with mild broth on one side and spicy broth on the other. The fresh ingredients listed in the photo-illustrated menu run the usual gamut (meat, seafood, tofu, veggies, noodles, etc) and the majiang dipping sauce is soothingly rich. Top it off with beer or baijiu, end the meal with sweet sesame balls (matuan’r).
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