Cooking four seasons coconut chicken hot pot, located on the fifth floor of Shiou Wangzhuang, one-third of the venue is an open-air garden. So the environment of this hot pot restaurant is particularly natural. After we entered the store, we were led to the reserved seat, ordered half a coconut chicken, a bean skin, a fat cow, and cabbage, etc. First of all, the waiter will first come to some coconut juice, clear the kind, and then put the chicken into the cooked, after 10 minutes to taste the coconut chicken soup. In addition to the aroma of chicken, there is a coconut fragrance. The soup at this time is the best to drink. You have to drink a few more mouthfuls. Next is to eat chicken, yak beef, with their secret soy sauce, small lime and chili, which tastes very good.