1, the form and taste of dishes: Sanhe Wang Po prawns combine the dry pot and soup pot perfectly, and then cook in the form of wok, forming a unique shrimp hot pot, which has the characteristics of spicy, delicious, oily but not greasy, and mellow taste, while Wang Po prawns can pay more attention to the cooking method of traditional hot pot.

2. Innovation and tradition: Sanhe Wang Po prawns have strong innovation, which is reflected in the cooking techniques and tastes of dishes, while Wang Po prawns pay more attention to maintaining the traditional hot pot style and service.