Tomato-broth kaoyu with ningbo fish in Daejeon: Bantiannyao

Bantiannyao Kaoyu Daejeon Branch

The weather's gotten pretty chilly lately 🍂 and whenever it does, I always crave something warm and rich.

I was looking for something a bit different from my usual go-to dishes, and I found a place worth writing about: Bantiannyao Kaoyu Daejeon Branch. This isn't just an ordinary Chinese restaurant — it had a special charm hidden inside.

A one-of-a-kind dining experience in Daejeon

I'd always wished Daejeon had a proper kaoyu (baked/braised fish hot pot) restaurant, and this place turned out to be the only one in the city combining fish dishes with this concept. It was a genuinely new kind of menu, letting you experience the tingling appeal of mala alongside the deep flavor of the broth at the same time. If you're looking for a hongjeo restaurant or hot pot spot in Dunsan-dong, this seemed like it could be a very attractive option — that was my first impression.

Walking through the door, the cool mint-colored interior caught my eye first ✨ It wasn't too heavy, but had just enough of an upscale feel to make for a comfortable meal.

Sitting down and looking at the menu, I found a wide variety of broths and ingredients on offer. I've been to plenty of shabu-shabu restaurants in Dunsan-dong, but this was my first time seeing a dish with a whole large fish in it, and it got me pretty excited. It clearly felt different from your typical meat-focused hot pot menus in Dunsan-dong. Picking a dish while imagining what it would taste like was its own kind of fun.

Tomato broth meets ningbo fish

I went with the tomato kaoyu, which is milder and richer than the spicy mala version. I usually love tomato-based broths anyway, so it was an easy choice.

For the fish, I was told ningbo fish was the only option available, so that's what I ordered. I'd never heard the name before, so I looked it up — turns out ningbo fish is a freshwater fish. It had been a while since I'd had freshwater fish, so it felt a bit unfamiliar, but that only made me more curious to try this new Daejeon-style Chinese kaoyu dish.

I also made sure to order the vegetable-mushroom platter to go with it. A good soup dish really needs plenty of fresh vegetables 🥬

Attentive tableside service and deboning

Before long, the dish arrived in a massive square hot pot. The visual alone was overwhelming — I couldn't take my eyes off it 👀 The chunky fish sitting in the red tomato broth was seriously appetite-stirring.

An hourglass was placed on the table along with the food ⏳ Once the sand runs out, a staff member comes over and debones the fish for you so it's easy to eat. That kind of attentive service really elevates the meal.

When time was up, a staff member came over and expertly prepared the fish. They started by pulling off chunks of belly meat first, kindly explaining that this part was the tastiest. It felt like being pampered, which put me in a good mood before I'd even taken a bite.

It was a different kind of warmth from what you'd get at a shabu-shabu place in Dunsan-dong — a gentler, more thoughtful kind.

The vegetable-mushroom platter I'd ordered ahead of time could be added in whenever I liked. Since I'm a bit impatient, instead of adding it little by little, I just dumped it all in at once for a hearty boil. As the vegetable stock released into the broth, the flavor got even deeper.

An unlimited self-serve bar to enjoy your way

Another great thing about Bantiannyao Kaoyu Daejeon Branch was the self-serve bar. It was set up on one side of the restaurant, and I was surprised by how much variety it had.

Besides basic rice, there was rice paper, light snacks, and soda — all unlimited.

There were also neatly arranged sauce ingredients so you could mix your own to taste. The real charm of a hot pot restaurant in Dunsan-dong is definitely making your own sauce.

There were recommended sauce recipes written out neatly on the wall, but I've always preferred mixing things by feel rather than following a recipe. So this time too, I coolly skipped the suggested recipe and just poured in a bunch of ingredients by instinct to make my own special sauce. Luckily it suited my taste perfectly and paired great with the food.

Tender fish that broke my preconceptions

Honestly, I had one small worry before starting the meal. Since ningbo fish is freshwater, I was a bit concerned it might have that muddy smell or too many bones to eat comfortably 🤔 But after one bite of the fish soaked in broth, those worries melted away instantly.

The flesh was much softer and more tender than I expected. It practically melted in my mouth — the texture was really appealing. There was none of the muddy or fishy smell I'd worried about with freshwater fish, and it blended perfectly with the tomato broth for a deep savory flavor. On top of that, there were fewer small bones than I expected, so it was easy to pick apart. I think even kids or elderly folks could eat this without much trouble.

Dipping the vegetables and fish into my special sauce, I understood exactly why this place is known as a top kaoyu spot in Daejeon. If you're tired of shabu-shabu or regular mala soup in Dunsan-dong, this new combination will feel like a refreshing change. As the broth reduced, the flavor kept getting richer, and I couldn't put my spoon down until the very end.

It was my first time trying this dish, and it exceeded my expectations. It felt like discovering a new world of flavor within something familiar. Once it gets even colder, I know I'll be craving this warm, rich broth again. Next time, I think I want to try the spicy mala-based broth too — and I'll be bringing my own signature sauce along for that one as well.