Chinese Hot Pot + BBQ Meet up

Love authentic Chinese hot pot? Come and join us! This time I want to try the Sichuan-style hot pot, and this restaurant even has BBQ at the same time. The venue is in Amsterdam, and all you can eat with price of €36.50 p.p.

Time: 7 pm, Wednesday 10 May
Venue: Chengdu Hotpot+BBQ
Address: Bogortuin 2, 1019 PG Amsterdam
Menu: https://chengdu.nu/restaurant-menu/

I've booked the table already, please contact me first to make sure there are enough seats! I'm posting on different social media, so there will be more people showing up than what is said on Meetup.

RSVP please send me a message on Whatsapp: +32 498138943
(To confirm your attendance and I will send you the table booking name!)

I will organize dinner meet up regularly, and it would be a great chance to have tasty food, explore new restaurants, meet new friends, and share thoughts on food and other perspectives.

(From Wikipedia)
Hot pot, also known as steamboat, is a variety of East Asian food, prepared with a simmering pot of stock at the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during supper time.
One of the most famous variations is the Chongqing hot pot (Chongching) má là (Chinese: 麻辣 – "numb and spicy") hot pot, to which Sichuan pepper (Chinese: 花椒 huā jiāo "flower pepper"; also known as "prickly ash") is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. Má là huǒ guō could be used to distinguish from simply huǒ guō in cases when people refer to the "Northern Style Hot Pot" in China. Instant-boiled mutton (Chinese: 涮羊肉; pinyin: Shuàn Yángròu) could be viewed as representative of this kind of food, which does not focus on the soup base.