Cuan Niu Wen Ti Niu Rou Huo Guo - Xi Men Dian

This is a characteristic Taiwanese fresh, unaged beef. The meat is bright red, retaining its original sweetness and tenderness. Unlike frozen beef, it is more elastic and juicy. It is recommended to lightly swish in boiling broth for 3 to 5 seconds; it is best when it turns pink.

Matsusaka pork is from the jowl area, with uniform marbling like snowflakes. It has a unique texture, becoming crisp and chewy when cooked, without being dry. The meat is sweet and fresh with no gamey taste, very suitable for any broth.

Uses fresh Taiwanese chicken thigh meat, deboned for easy consumption. The thigh meat is thick, tender, and juicy. It doesn't dry out easily even when cooked for a long time, and it absorbs the essence of the broth.

Grain-fed beef from the U.S., with rich fat marbling (snowflake). Tender and rich texture, with a strong fatty aroma, suitable for diners who enjoy a rich beef flavor. Recommended to cook to medium-rare for a melt-in-your-mouth experience.

Selected pork belly cut, rich in fat. After cooking, the fatty parts are chewy and springy, while the lean meat is tender and fresh, with a smooth and rich mouthfeel. It's very suitable for pickled cabbage or spicy hot pots, as it can neutralize spiciness and add aroma.

Assorted seafood platter, including clams, fish fillets, and baby squid. Fresh ingredients, the broth becomes full of oceanic sweetness after cooking. Suitable for those who prefer light and fresh flavors. It is recommended to remove seafood as soon as it's cooked to avoid overcooking.

Fresh clams with plump meat. The broth becomes very savory after boiling, and the clam meat has a natural oceanic salinity.

Fresh baby squid (small squid), with a crisp, springy, and sweet texture. When cooked whole, the meat is chewy and springy, full of oceanic flavor.

Wild-caught white shrimp, ten pieces per serving. The shrimp meat is firm and springy, with a sweet flavor. Ready to eat when the shrimp turns red and curls.

Sliced Taiwanese tilapia, with fine, boneless meat. Tender and soft after cooking, with a light flavor, suitable for elderly and children.

Salmon slices from Norway, rich in fat, with an orange-red color. After cooking, the meat is tender and smooth, with a unique fish oil aroma.

Large Japanese sashimi-grade scallops. Silky smooth and tender texture, extremely sweet flavor. It is recommended not to overcook to preserve the tenderness in the center.

Traditional Taiwanese hot pot ingredient: marinated bone-in pork pieces that have been deep-fried. After cooking in the hot pot, the skin absorbs the broth and becomes soft, while the meat is savory and flavorful.

High-quality crab sticks, unlike ordinary starch products. The texture is distinct and layered, with a sweet flavor, similar to real crab meat.

Dumplings wrapped in egg crepes with minced meat filling. The egg crepe is tender, and the filling is juicy. A classic ingredient in Chinese hot pots.

Solidified duck blood cubes, usually braised in spicy broth. The texture is smooth and springy like jelly, with soup flowing out when bitten.

Meatballs made from beef paste, with a firm and elastic (Q-texture) texture. Juicy when bitten, with a rich beef flavor.

Unfried, layered rolls of raw tofu skin. Smooth and delicate texture, absorbs a large amount of hot pot broth, with a rich soybean aroma.

A la carte portion of fresh Taiwanese warm beef. Not aged or frozen, the meat retains its fresh red color, with ultimate tenderness and sweetness. Lightly swish for a few seconds to enjoy.

A la carte portion of Matsusaka pork (pork jowl). Hand-sliced, with a crisp and chewy texture, evenly distributed fat without being greasy.

A la carte portion of deboned chicken thigh meat. Thick and tender meat, not dry when cooked in hot pot, suitable for all broths.

A la carte portion of U.S. grain-fed marbled beef. Rich in fat, tender and smooth texture, melts in your mouth.

This is a piece of fatty tissue from the brisket area, not ordinary fat. It is white in appearance, very crisp (Crunchy) when cooked, with a light milky aroma, and not greasy at all.

A la carte portion of pork belly slices. Rich in fat, with a smooth texture, suitable for diners who enjoy pork with fat.