Yimu Stone Pot Changhua Store's storefront features a minimalist, bright modern style, with the interior primarily using beige and wood tones, paired with simple modern art paintings. The overall space feels warm and comfortable.
The seating area mainly consists of wooden high-back booths facing each other on both sides, along with independent long table seating. There is a certain distance between seats, so dining doesn't feel overly crowded, and you have a bit more personal space.
If you prefer a bright, simple, and comfortable hot pot dining environment, Yimu Stone Pot's spatial style is quite relaxing.
Yimu Stone Pot's menu is mainly divided into several categories:
Whether you like traditional shabu shabu, specialty stone hot pot, or want to try something unique like shaoxing wine pot, you can choose according to your preference.
Menu items, offerings, and prices may be adjusted seasonally or per store announcements; actual information is subject to on-site notices.
This visit to Yimu Stone Pot, my personal favorite was the vegetable self-service bar. The self-service bar offers a variety of fresh vegetables, mushrooms, hot pot ingredients, sauces, drinks, and ice products, all available for self-service.
The vegetable section features various seasonal leafy greens and root vegetables, as well as common hot pot items like meatballs, dumplings, tofu, Xinxin sausage, and noodle side dishes. If you usually feel hot pot vegetable options are limited, Yimu Stone Pot's self-service bar should satisfy you.
What impressed me most about Yimu Stone Pot's vegetable area is that besides common hot pot vegetables, there are also some ingredients you might not usually get to try.
Vegetables available that day included:
Dragon fruit flower buds, pearl bitter melon, jade bamboo shoots, over-the-cat, imperial palace vegetable, green dragon, and more.
For those who love vegetables or enjoy trying new things, this area is really interesting.
I also picked up quite a few less common vegetables to try in the hot pot one by one.
In addition to vegetables and hot pot ingredients, Yimu Stone Pot's self-service bar also provides drinks.
The drink area includes:
There are also snacks like popcorn.
After enjoying a hot hot pot, having a cold drink or slushie to finish the meal feels quite pleasant.
That day, the soft serve machine offered cantaloupe flavor.
There are two ice cream brands to choose from: Mingguo Ice Cream and Brave Ice Cream, each offering four flavors that day.
For those who enjoy desserts, being able to choose ice cream after hot pot makes the overall dining experience more complete.
This time at Yimu Stone Pot, I ordered the Shaoxing Wine White Shrimp Pot.
What's special is that the shaoxing wine pot isn't just served with the broth; staff assist with preparation at the table, adding a ceremonial touch and visual appeal compared to regular hot pots.
First, sesame oil is used to stir-fry aged ginger, then a full bottle of red label rice wine is added, followed by Chinese herbs for simmering.
As the broth comes to a boil, the aroma gradually spreads.
Once the broth boils, it's ignited to evaporate the alcohol.
The on-site ignition process is quite eye-catching, with flames rising to create atmosphere and giving the shaoxing wine pot a unique character.
If it's your first time trying table-side shaoxing wine pot, pay attention to the staff's preparation process—from stir-frying to adding wine and igniting—each step has its own charm.
After cooking, the broth has a subtle rice wine aroma, tasting warm and sweet without being overly strong.
This Shaoxing Wine White Shrimp Pot comes with 12 white shrimp, which are fresh, sweet, and springy.
If you enjoy the aroma of sesame oil, aged ginger, and rice wine, and prefer unique hot pots, I think this Shaoxing Wine White Shrimp Pot is worth considering.
This visit to Yimu Stone Pot, besides the Shaoxing Wine White Shrimp Pot, the vegetables left the biggest impression.
Usually, hot pot vegetables are common items like cabbage, bok choy, corn, pumpkin, and mushrooms, but Yimu Stone Pot offers some more unique vegetables.
Dragon fruit flower buds were a first for me this time.
They look unique, and when cooked, have a slightly sticky texture inside, quite different from regular leafy greens.
If you enjoy trying different ingredients, grab some if available.
Pearl bitter melon was another vegetable I tried this time.
Remember to remove the seeds before eating; once cooked, it has a more pronounced bitterness. If you like bitter melon, this variety should feel distinctive.
My favorite this time was the jade bamboo shoots, also a first for me.
They weren't overcooked, tasting fresh, tender, and crisp with a subtle sweetness.
I really like this crisp, refreshing texture, so if I return and they're available, jade bamboo shoots will definitely go on my plate.
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