“Top hotpot in the UK” the Xiong Qi website proudly proclaims. With seven outlets in total, each transporting diners from the streets of Britain to the local restaurants of Chengdu, China, they’re obviously doing something right. Manchester’s branch is, fittingly, in the thick of Chinatown, and is as authentic as they come. Stepping inside, mouthwatering aromas greet you at the door followed by an expansive menu that runs the gamut of options, from vegetarian through to meats that might challenge some more conservative tastes.
As the name and claim suggest, Xiong Qi is all about the hotpot — also known as the Chinese steamboat. Essentially a broth with any number of ingredients, the basic dish is brought to the table alongside a wide variety of raw items. Stick the thick soup on a heater to keep it constantly simmering, then throw in extras to cook there and then. In this instance, the choice is broad, and the first thing you do is choose the broth itself. Butter spicy, Mala spicy veg oil, chicken with golden soup, spicy sour pickled cabbage, rich tomato and bone base are all available.
Next up at Xiong Qi, make the hotpot your own, and this is where things get really interesting. Premium ribeye steak? Check. Lamb and beef rolls? Check. Premium sliced lamb? Check. Beef With pickled chilli? Check. How about fresh sliced kidney, beef scalded aorta, duck blood tofu, chicken heart, marinated duck gizzard, cuttlefish, braised chicken feet or brain? Although considered a main course, you can also add sides in the form of various types of pork mash (coriander, curry, rose, green pepper and century egg, prawn with wasabi) or veggies like baby bok choy, oyster mushroom, lotus root, Chinese leaves, yam, sweet potato slices, and beancurd rolls. Now just add seasoning and additional touches such as extra sesame oil, sesame paste, dried chilli, spicy beef sauce or bird’s eye chilli. You will not be disappointed at Xiong Qi.