8 Bean Hot Pot Sichuan Sukiyaki Mala Shabu 8 Dou Huo Guo

Small hot pot, suitable for 1-2 people. Choice of soup base.

Large hot pot, suitable for groups. Choice of soup base.

DIY dipping sauce bar. Mix ingredients to your liking. Priced per person.

Black beef tripe, crisp texture when cooked in soup. Bland flavor, best with dipping sauce.

White beef tripe, cleaned well. Crisp and springy texture, suitable for dipping.

Fresh duck intestine, cleaned. Boiled in boiling soup until crisp, not chewy, enjoyable to eat.

Fresh duck tongue, unique texture, tender with a slight crispness from the cartilage.

Fresh pork brain, smooth and soft texture like tofu, rich flavor. Pairs well with Mala soup.

Seasoned minced pork, kneaded until chewy, formed into balls. Well-rounded flavor.

Thinly sliced lamb, suitable for dipping in Mala soup. Unique lamb aroma.

Beef marinated in Sichuan Mala chili. Spicy and hot flavor penetrates the meat. Tender and smooth.

Thinly sliced fatty beef, beautifully marbled. Tender and juicy when cooked.

Thinly sliced red beef, low fat. For those who prefer a pure beef texture.

Beef balls, firm and bouncy, rich flavor, fragrant with beef.

Pork ribs marinated in Sichuan spicy sauce. For boiling in soup to add flavor and chew the meat off the bone.

Thinly sliced pork neck. Tender texture, suitable for all soup bases.

Sliced pork belly, with marbling. Very tender and juicy when cooked.

Braised duck intestine, fragrant with spices, tender and not chewy. Reheat in hot pot.

Pork stomach, cleaned well, bite-sized. Crisp texture.

Braised duck tongue, tender and chewy, fragrant with five-spice powder.

Sliced fresh pork liver. Lightly cooked for sweetness and tenderness. Do not overcook.

Sweet and savory Chinese sausage, sliced diagonally. Adds sweet aroma to the soup.

Pork tripe, firm and crisp, no fishy smell.

Pork sausage, firm with crispy skin. Loved by children and adults.

Clear pork cartilage, cooked until tender and bouncy, chewy and enjoyable.

Fresh chicken wing tips, suitable for slow cooking in soup to absorb flavors.

Fresh chicken feet, cleaned. Cooked until tender and melt-in-your-mouth.

Fresh duck gizzard, cut into flower shapes. Crisp and fun to chew.

Duck blood cubes, soft and smooth pudding-like texture, no fishy smell. Absorbs soup well.

Cooked quail eggs, easy to eat, bite-sized.

White fish balls, bouncy, no fishy smell.

Whole fresh shrimp, sweet and springy. Pairs very well with Tom Yum soup.

Seasoned minced shrimp (fresh shrimp balls). Patted into balls and added to the pot. Springy and fragrant with shrimp.

Smooth and soft fish tofu, fragrant with fish. Delicious fried or boiled.

Fish tofu with molten cheese. Rich and creamy. Be careful, it's hot.

Fish product shaped like tofu puffs. Soft texture, absorbs soup.

Fresh squid, sliced. Cooked until tender, it becomes crisp and sweet.

Silver darter fish, fine white flesh, few bones.

White dory fillet, tender, melts in your mouth, boneless.

Fresh sea bass fillet, naturally sweet. Suitable for clear or Tom Yum soup.

Good quality crab stick, fibrous texture, easy to eat.

Crab stick stuffed with cheese, adds richness and saltiness.

Fresh chicken egg. Crack into the pot for richness or dip meat in it.

Lotus root slices, crisp and sweet. The longer it's cooked, the better.

Thinly sliced potato, cooked until soft and smooth, creamy flavor.

Thinly sliced potato. Quickly blanched for a crisp texture.

Chewy glass noodles, absorb soup well.

Thick, chewy, and satisfying sweet potato noodles.

Firm pumpkin, sweet and creamy. Makes the soup sweeter.

Winter melon, cooked until translucent and soft, absorbs soup.

Sweet corn, cut into sections. Plump kernels, sweet and crisp.

Chinese yam, crisp texture similar to water chestnut but slightly slimy. A health-nourishing herb.

Fresh tomatoes, add a refreshing sweet and sour taste to the soup.

White daikon radish, makes the soup sweet and mellow. Soft when cooked.

Wosun stems (Italian lettuce), crisp, bright green, appetizing.

Fragrant taro, crumbly texture, becomes fragrant and creamy when cooked.

Firm white tofu, high in protein. Mild flavor, good for cutting through spiciness.

Soft egg tofu, fragrant with egg, melts in your mouth.

Thin, firm tofu slices, chewier than regular tofu.

Fried tofu puffs. Soft and chewy when cooked, absorbs soup excellently.

Rolled tofu skin (Ring Roll). Dip in soup for 3 seconds. Crispy outside, soft inside.

Small fried tofu balls, porous texture, absorbs soup very juicy.

Crispy fried dough. Absorbs soup when cooked, becoming soft. A Chinese way of eating.

Black fungus, crisp texture, enjoyable to chew, beneficial.

Enoki mushrooms, thin strands, chewy. Pairs very well with Mala soup.

King oyster mushroom, firm like meat, sweet and delicious.

Fresh shiitake mushrooms, unique aroma enhances the soup's fragrance.

Crispy and delicious enoki mushrooms, brown caps.

Bamboo fungus. Net-like texture, crunchy, absorbs soup very well.

Thick seaweed (kelp), crunchy texture, rich sea flavor.

Dried seaweed. Expands when cooked, soft and smooth.

Shrimp-shaped product with shrimp roe (imitation meat or fancy ball).

Sweet and crisp napa cabbage. An essential vegetable for sukiyaki and hot pot.

Young napa cabbage leaves, crisp, sweet, and more tender than mature leaves.

Local vegetable (spicy lettuce), slightly pungent aroma, similar to wasabi.

Iceberg lettuce, crisp and thin leaves. Can be eaten raw or lightly blanched.

Chinese spinach, dark green leaves, sweet, tender, highly nutritious.

Wosun leaves, unique aroma, tastes similar to lettuce.

Chinese water spinach, crisp and delicious. Goes well with all soup bases.

Taiwanese bok choy, thick crisp stems, dark green leaves, sweet flavor.

Fresh cilantro, strong aroma, used to cut richness or add fragrance.

Assorted seasonal fresh vegetables, various types on one plate. Great value.

Assorted fresh mushroom platter for health-conscious mushroom lovers.

Fish balls stuffed with minced pork or roe. Filling flows out when bitten.

Beef balls stuffed with flavor. Dense texture.

Premium wagyu beef balls, exceptionally fragrant with beef.

Egg fried rice with ham, well-rounded flavor, fragrant from the wok.

Hot steamed rice, served with hot pot.

Pork and vegetable dumplings, boiled and ready to eat. Soft wrapper, firm filling.

Crispy fried peanuts, salty and savory. For snacking while waiting for food.

Instant noodles, wavy strands. Delicious when cooked in soup.

Chinese rice noodles, round, white, chewy, and smooth.

Chinese-style clear jelly (O-Aew), sweet and refreshing, good for relieving spiciness.

Chewy grass jelly in sweet syrup, refreshing.

Sweet glutinous rice balls, soft dough in coconut milk or syrup.

Red canned Chinese herbal tea, sweet and cooling, helps relieve internal heat.

Winter melon drink, sweet and fragrant, refreshing.

Sweet and sour plum drink, Beijing style. Soothes the throat and cuts richness.

Bottled soy milk, sweet and creamy.

Popular red canned milk from China, sweet and fragrant.

Peach-flavored carbonated drink, sweet and fizzy.

Iced chrysanthemum tea, lightly sweetened, refreshing.

Cola-flavored carbonated drink, refreshing and fizzy.

Diet cola, zero sugar.

Lemon-lime flavored carbonated drink, clear and fizzy.

Orange-flavored carbonated drink, bright orange color.

Ready-to-drink orange juice with orange pulp.

Pure drinking water

Carbonated soda water, for mixing drinks.

Premium lager beer, deep and smooth taste.

Popular Thai beer, rich and distinctive flavor.

Easy-drinking Thai beer, smooth taste.

Classic Thai beer, refreshing taste.

Popular Chinese beer (Snow Beer), light and easy to drink.

Good quality Thai brandy, smooth and fragrant.

Famous Chinese white liquor, strong aroma, high alcohol content.

Hot tea served in a pot. Sip to cut richness and warm up.

Jasmine tea with honey, fragrant and sweet, refreshing.

Hot chrysanthemum tea, fragrant with chrysanthemum flowers. Relaxing to drink.

Warm peanut milk, creamy and nutty flavor.