肉老大頂級肉品涮涮鍋 台北大安火鍋店| 敦南

Selected high-quality Danish pork collar, evenly distributed fat. Tender meat, moderate texture.

Japan's highest grade A5 Wagyu, with exquisite marbling. Melts in your mouth with a unique sweet aroma.

US Premium Short Rib Beef, rich marbling, tender meat. Suitable for those who enjoy rich beef flavor.

US Premium Black Beef, firm and juicy texture. Rich flavor, suitable for simmering.

Angus Black Beef, fine and juicy texture. King-sized portion to satisfy meat lovers.

Premium Australian shoulder cut, moderate fat content, chewy texture. Delicious flavor.

US Premium Marbled Snowflake Beef, marbling as beautiful as snowflakes. Tender meat, rich without being greasy.

US Premium Low-Fat Beef, with slight marbling. Firm texture, suitable for health-conscious customers.

Flash-frozen grass shrimp, preserving the sweetness and elasticity of the shrimp. Firm texture after cooking.

Larger red shrimp, tender and sweet meat. Suitable for quick simmering to retain texture.

Firm and springy mantis shrimp, rich in umami. A top choice for seafood lovers.

A portion of six fresh shrimp, suitable for hot pot. Sweet and delicious shrimp meat.

Fresh small squid, crisp, tender, and sweet. Full of umami after cooking.

Selected fresh fish slices, tender meat. Suitable for simmering in hot pot.

Fatty salmon slices, melts in your mouth. Adds umami to the broth when cooked in hot pot.

Fresh clams, plump. Delicious broth and tender meat after opening.

Fresh oysters, tender and smooth texture, rich oceanic flavor. Can be eaten after blanching.

Sashimi-grade scallops from Hokkaido, thick and sweet. Recommended to lightly simmer to maintain tenderness.

Hokkaido scallops in shell, sweet and springy meat. Adds oceanic flavor to the broth when cooked in hot pot.

Large tiger shrimp, firm and springy texture. Very satisfying to eat.

Whole Boston lobster, plump and sweet meat, especially the large claws. A luxurious seafood experience.

Fresh seasonal vegetables, variety changes with the season. Healthy and refreshing.

Tender seasonal asparagus, crisp texture. Rich in fiber.

Vibrant green broccoli, crisp texture. Rich in nutrients.

Tender arrow bamboo shoots, delicate and sweet. Also known as 'beauty's leg'.

Shungiku with a unique aroma, an excellent pairing for hot pot. Tender texture.

Crisp and sweet baby corn in husk. Peel and eat after cooking, delicate texture.

Extremely sweet sweet corn, plump and juicy kernels. Very popular in hot pot.

Essential hot pot cabbage, releases sweetness when cooked longer. Suitable for crisp or soft texture.

Fresh beef tomato, balanced sweet and sour. Adds flavor to the broth when cooked.

Soft and fluffy taro chunks. Melts in your mouth when cooked through, rich taro flavor.

A platter including various seasonal vegetables and hot pot ingredients. Satisfies multiple textures at once.

Fried tofu skin, easily absorbs broth. Chewy texture.

A type of black fungus, with a crisp texture. Rich in collagen.

Tender tofu, smooth texture. Suitable for cooking in clear or spicy broth.

Handmade firm tofu, porous, absorbs broth easily. Firm and springy texture.

White eringi mushrooms, delicate and crisp texture. Mild flavor.

Common hot pot mushroom, crisp texture. Delicious in broth.

Thick and chewy texture, similar to abalone. Sweet and juicy.

Long enoki mushrooms, crisp and tender texture. A classic hot pot ingredient.

Fresh shiitake mushrooms, rich aroma. Thick texture.

A platter combining various fresh mushrooms. A top choice for mushroom lovers.

Chewy and fragrant white rice.

Classic Taiwanese instant noodles, suitable for cooking at the end of hot pot. Chewy after absorbing the broth.

Chef's special handmade noodles, chewy texture. Does not get mushy when cooked for a long time, very chewy.

Mung bean wide noodles, transparent and slippery when cooked. Easily absorbs the essence of the broth.

Fresh eggs. Can be cooked and eaten or used as a dipping sauce.

Special dipping sauce, with five flavors: sweet, sour, salty, spicy, and umami. Suitable for seafood.

Chewy cod fish balls, full of fresh fish flavor. A popular hot pot ingredient.

Handmade squid paste with chunks of squid. Sweet and springy, can be portioned as desired.

Handmade product combining shrimp and squid paste. Double seafood umami, rich texture.

Crispy fried old dough sticks. Recommended to briefly simmer in spicy broth to maintain crispness and absorb chili oil.

Classic Mala hot pot combination: jelly-like blood curd, flavorful tofu, and soft rice cake. Spicy and satisfying.

Dumplings with egg wrapper and meat filling. Soft texture, rich egg flavor.

Chewy outer skin, delicious filling fish dumplings. 10 pieces per serving, generous portion.

Traditional Taiwanese snack made from glutinous rice and pork blood. Soft and chewy after cooking in hot pot.

Chilled beer with fine bubbles. A perfect palate cleanser when enjoying hot pot.