22:02 Huoguo Nangang Store

Assorted Meatball Platter, including various flavors of specialty handmade meatballs. Rich and varied textures, from chewy to firm. Perfect for those who want to try multiple flavors at once. Recommended for hot pot.

Handmade meatballs made with fresh shrimp and squid paste. Tender and smooth texture with the sweetness of seafood. Best enjoyed after cooking in hot pot broth.

Beef balls made with wagyu beef, with juice overflowing when bitten. Tender texture, with a rich beef aroma. Be careful of the heat when eating.

Meatballs mixed with squid and chicken. Combines the umami of seafood with the sweetness of chicken, with a chewy texture. Suitable for hot pot ingredients for all ages.

Classic Taiwanese Pork Meatball (Gong Wan). Firm and crisp texture, rich pork aroma. An essential ingredient in Chinese hot pot or soups.

Assorted dumpling platter, including egg dumplings, swallow dumplings, shrimp dumplings, and fish dumplings. Enjoy four different flavors and textures of dumplings at once, perfect for hot pot.

Dumplings with minced meat filling wrapped in pan-fried egg crepes. Golden egg crepes, full of egg aroma, very delicious after absorbing the soup.

Thin and smooth swallow dumplings, filled with black pork. The swallow dumpling skin usually contains meat paste, giving it a unique tender texture and delicious flavor.

Hand-wrapped shrimp dumplings. Sweet and fresh filling, firm texture. Suitable for clear broth or spicy hot pot bases.

Taiwan's famous "Sankee" handmade fish dumplings. The dumpling wrappers are made with fish paste, giving them a particularly chewy and durable texture, with a delicious filling.

Fresh Oysters. Plump and tender meat, full of oceanic freshness. Quickly blanched in hot pot to enjoy.

Fresh Clams. Delicious meat, which makes the broth sweeter after cooking. Ready to eat once the shells open.

Fresh baby squid. Crisp, sweet, and chewy texture. Does not require long cooking to maintain its tender taste.

Sashimi-grade scallops from Japan. Large in size with delicate, sweet flesh. Lightly blanched to retain a tender center.

Offers abalone or scallops (depending on the season). Thick and chewy texture, full of oceanic flavor.

Freshly caught fish of the season. Offers the most delicious fish species depending on the season, with tender meat, suitable for hot pot.

Sliced Salmon Fillet. Rich in fat, with a tender and smooth texture. The aroma of fish oil is captivating after simmering in the hot pot broth.

Sliced Perch Fillet. Delicate and light flesh, with collagen-rich skin. Suitable for those who prefer a refreshing taste.

Premium Grouper Fillet. The skin is thick and chewy, the flesh is firm and white. Rich in texture and collagen.

Bacon beef slices (beef brisket and belly) rich in fat. Alternating lean and fat, tender and oily after simmering.

Thinly sliced beef tongue. Unique texture, with crispness and elasticity. Recommended to quickly simmer and eat.

Beef slices with lower fat content. Firm texture, with a thin tendon in the middle for added texture. Suitable for those who prefer less greasy options.

Beef with even marbling like frost. Tender texture, rich in juice. Suitable for a light simmer to enjoy the original flavor.

US Choice Grade Flat Iron Beef. Moderately tender meat, even marbling, rich beef flavor.

Wagyu snowflake beef slices. Abundant marbling like marble, extremely tender texture, melts in your mouth.

Boneless Beef Short Rib Slices. Delicious meat, rich and evenly distributed marbling. Tender and juicy texture, a top choice for hot pot.

Premium Wagyu Marbled Beef Slices. Fine marbling, extremely tender meat. Recommended to cook until pink to enjoy the ultimate texture.