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The second London site for this hotpot joint is suitably situated in Soho’s Chinatown. Spread out over two floors, the restaurant can accommodate just over 100 diners and evokes a traditional Chinese landscape via ceramics, wooden vases and cultural paintings. On the menu, you’ll find Shu Xiangge’s fragrant and spicy beef fat oil broth, made with 12 different spices. Customers can then choose from a selection of 80 different ingredients, encompassing ox tongue, beef tendon, Wagyu beef and rib eye, as well as a selection of seafood and vegetable options. Hot Pot at Shu Xiangge is cooked at the table in classic Sichuan style 9-grid pots, making this dining experience more sociable than most.
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