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By Li YIngxue | China Daily | Updated: 2019-10-18 08:43
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Classic comeback

Zen restaurant has created a hotpot variety for the autumn season based on a two-page recipe used by the Beijing Hotel in the 1970s. Eighty percent of the original ingredients are used to make the hotpot, including 3-year-old wild sea cucumber, abalone, dried scallops, ham, bamboo shoots and mushrooms. The soup base is made with chicken.
3F, No 97 Qianmen Dajie, Dongcheng district, Beijing. 010-8861-5783.

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