"Eating my hotpot might give you diarrhea," Mr. Mo told a customer. The customer, undeterred, replied, "My stomachache is my business."

This unusual dialogue was captured in a video by food blogger Luu Vu Tan, posted early in April, which quickly transformed Mr. Mo's chicken hotpot restaurant in Chencun town, Shunde district, Foshan city, into a viral sensation. In the video, Mr. Mo also pleaded, "Don't make me famous; I can't handle the business."

The restaurant's menu features dishes made with freshly slaughtered chicken, homemade herbal wine, and a medicinal chicken hotpot believed to "expel cold qi." A sign on the restaurant wall further warns: "After eating hotpot here, some customers may need to use the restroom. This is normal."

People queue in front of Mr. Mo's chicken hotpot restaurant in Shunde commune, Foshan city (Guangdong province), early in April 2026. *Photo: 163.com*

During the recent three-day Qingming Festival holiday, the restaurant experienced an unprecedented influx of customers. Crowds caused traffic jams on nearby roads as 2,000-3,000 diners flocked to the eatery each day, a tenfold increase from its usual patronage. Many customers, eager to try the hotpot, slept in their cars and began queuing from 6 a.m.

Previously, Mr. Mo's restaurant served only about 10 tables daily. Now, the overwhelming customer volume keeps him working constantly. "Every year I visit graves during Qingming, but this year I'm just busy with chickens because there's no end to the work," Mr. Mo shared.

Customers like Chen Zuyao, 42, from Guangzhou, arrived at 7 a.m. and waited for four hours to place an order. He stated his desire to verify the restaurant's reputation after watching the viral video. Similarly, Xiao Chang, 37, from Dongguan, queued for three hours, believing the extended wait made the food more worthwhile.

Each chicken dish at the restaurant costs 258 yuan (approximately 995,000 VND), with the herbal soup priced at 38 yuan. Due to the immense demand, the restaurant has posted notices indicating they are now sourcing additional chickens from outside suppliers, rather than relying solely on their own farm-raised poultry.

Shunde, recognized by UNESCO as a "Creative City of Gastronomy" in 2014, is a cradle of Cantonese cuisine. The local food culture emphasizes indigenous ingredients, particularly fish, poultry, rice, and milk. Shunde chefs prioritize minimalist preparation to retain maximum flavor, freshness, and lightness. Strict selection of high-quality ingredients, such as preferring fresh chicken over frozen options, is key to the region's culinary appeal.

Mr. Mo, owner of the chicken hotpot restaurant in Foshan, Guangdong, exhausted due to overwhelming crowds. *Photo: Sina*

The surge in customers prompted local authorities to intervene. According to an announcement from the Chencun town government on 4/4, the hotpot restaurant will now serve only 200 customers daily through a direct numbering system, with 100 numbers allocated for lunch and 100 for dinner. Authorities mobilized security personnel, added restrooms, established a temporary 2,000 square meter parking lot, and provided a "food map" to redirect customers to nearby restaurants.

Despite these restrictions, on 5/4, the area in and around the restaurant remained crowded. That evening, Mr. Mo live-streamed on social media, reiterating his advice for customers not to visit the restaurant. He also announced plans to open an additional branch in Yunfu city to alleviate pressure on the current establishment.

Minh Phuong (According to SixthTone, Sina)