麻神麻辣火鍋

A classic Taiwanese spicy hot pot base, spicy but not harsh, with a rich aroma. The base usually includes flavorful duck blood and tofu. Suitable for sharing among many, serving as a foundation for simmering meat.

Yin Yang pot to enjoy two flavors simultaneously. One side is a refreshing and sweet kelp broth, the other is a rich and spicy broth. Satisfies different taste preferences, ideal for family or friends gatherings.

A combination of the savory and crisp pickled cabbage and white meat hot pot base with the signature spicy hot pot base. The pickled cabbage soup is appetizing and cuts through richness, creating a perfect balance with the robust spicy pot.

White soup with a peppery pig stomach and chicken flavor, paired with spicy red soup. The white soup has a rich peppery aroma and chewy pig stomach, warming and nourishing. Alternating with the spicy red soup enhances the flavor.

Nourishing mushroom soup base paired with spicy soup base. The mushroom broth is fresh, sweet, and full of mountain essence, perfect for simmering vegetables and seafood. A lighter and healthier choice.

Selected local Taiwanese sirloin beef. The meat is delicate and tender, with a slight sweetness and beef aroma. Recommended to lightly simmer in the soup until pink to avoid overcooking.

Taiwanese "warm body" beef, never frozen, delivered fresh daily. The meat is extremely tender, retaining the original sweetness of the beef. Recommended to quickly simmer in high-temperature broth for a few seconds for the best texture.

A rare cut of beef brisket with white connective tissue. Unlike typical tender beef, it is crisp and springy after cooking, with a unique fatty aroma and rich texture.

Thick-cut beef tongue, chewy and springy. After simmering in spicy broth, it absorbs the essence of the soup while maintaining its unique crisp and tender texture, a favorite among gourmets.

High-grade Japanese Kuroge Wagyu, A3 grade signifies a moderate fat ratio. Evenly distributed marbling like marble patterns, extremely tender, almost melts in your mouth, with a rich fatty aroma.

Selected sirloin from the USA, the meat is tender and juicy. Suitable for diners who enjoy large portions of meat and the original flavor of beef.

Slices from the beef shoulder clod. The meat is firm and elastic, with a thin tendon in the center. Rich in texture, offering both chewiness and tenderness.

Beef belly cut with abundant fat. When cooked, the fatty aroma is rich, and the texture is smooth and juicy. Ideal for simmering in spicy hot pot, as the fat helps to neutralize the spiciness.

Selected premium duck breast from Yilan. The meat is pink, firm, and sweet, without the gamey taste of typical duck. Slices are thick, juicy, and springy after cooking.

A high-quality native Taiwanese chicken breed. Raised free-range, the meat is firm and springy, with thin skin and less fat. The chicken is sweet and juicy, and does not become dry easily even after prolonged cooking.

Selected USDA Prime grade short ribs from the USA. Beautiful marble-like marbling, extremely tender and sweet. The restaurant usually provides tableside service to ensure the slices are cooked to perfection.

Beef slices with fat distribution like frost and snow. Moderate marbling, with both the rich aroma of beef and a tender texture. A very popular cut for hot pot.

Premium Iberico black pork from Spain. Raised on acorns, the meat has a unique nutty aroma. The texture is as tender as beef. Recommended to cook thoroughly.

Locally raised Taiwanese pork belly, with alternating layers of fat and lean meat. The fatty parts are crispy, and the lean parts are tender. Especially suitable for pairing with pickled cabbage hot pot; the fat neutralizes the acidity, making the broth richer and smoother.

Premium black pork belly. The meat is more elastic than regular pork, with a richer flavor and no gamey taste. Chewy and springy when cooked, fatty but not greasy.

Chewy and smooth Japanese thick noodles. Very durable for cooking, they absorb plenty of hot pot broth, offering a slippery and chewy texture, making for a very filling staple.

Duck blood processed with a special technique, with a jelly-like smooth and delicate texture, free of air bubbles. Melts in your mouth, and is exceptionally flavorful after absorbing the spicy broth. The soulmate of spicy hot pot.

A classic Taiwanese fish paste product (similar to fish cake). Handmade with shark paste, it has a thick, chewy, and umami-rich texture. It expands and softens when cooked in hot pot, absorbing the broth.

Fish paste product with added squid pieces. In addition to the umami of the fish paste, it offers the crisp and sweet texture of squid, creating a rich layering of flavors.

Fish paste tempura mixed with shredded burdock. The unique fibrous texture and earthy aroma of burdock add a crisp texture and flavor to the savory fish paste.

Chicken feet stewed for a long time until the bones are soft. Rich in collagen, with a soft and sticky texture. Briefly heat in the spicy broth before eating; it absorbs the flavor wonderfully.

Taiwan's most representative instant noodles for hot pot. The noodles are thin and curly, easily absorbing the soup. Best added at the end of the hot pot, cooked until slightly soft with a bit of crispness remaining.

Steamed white rice, with each grain distinct. Chewy and elastic texture, suitable for pairing with rich spicy hot pot to increase satiety.

Fresh bean curd layers made without frying. Rich bean aroma, smooth and delicate texture. Briefly simmer in the soup to fully absorb the broth's umami. A healthy soy product choice.