Chinda Hot Pot (2nd Branch)

Authentic spicy Mala soup base, made with chili and Chinese spices. Provides a numbing, spicy flavor with a rich, aromatic spice scent. Suitable for boiling meats.

Mala soup base mixed with beef tallow for added richness and intensity. Spicy Chongqing style, suitable for those who enjoy bold flavors and meaty aromas.

Sweet and sour tomato soup base. Mellow flavor, fragrant with fresh tomatoes, not spicy, easy to eat. Helps cut through richness.

Authentic Thai Tom Yum Goong soup. Sour, spicy, and fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. A familiar, bold flavor.

Clear soup made from shiitake mushrooms. Sweet flavor from bone broth and fragrant with mushrooms. Light flavor, easy to drink. Suitable for those who don't eat spicy food.

Pork bone broth simmered until milky white. Sweet, creamy, and mellow flavor, with a fragrant pork bone aroma. Suitable for all ages.

Chicken bone broth simmered with Chinese herbs and goji berries. Fragrant with herbs, nourishing, and easy to drink.

A dipping sauce bar where you can mix your own according to your preference, with a variety of ingredients, or choose the restaurant's signature recipes.

Thinly sliced pork neck with moderate marbling. Tender, not tough, suitable for boiling in soup.

Thinly sliced pork belly with juicy fat. Tender and succulent when boiled in soup.

Pork marinated with special spices until tender. Flavorful and melts in your mouth.

Seasoned minced pork mixed with cheese, formed into balls. When cooked, the cheese melts into the bouncy pork.

Seasoned minced pork topped with minced shrimp. Offers two textures in one bite: the tenderness of pork and the bounciness of shrimp.

Seasoned minced pork served in a bamboo tube. Scoop into the pot bite by bite. Bouncy texture and fragrant with seasonings.

Chicken marinated in sauce and white sesame. Tender and fragrant with sesame when cooked.

Australian beef brisket with beautiful marbling. Tender and rich in beef flavor.

Thinly sliced pork neck with moderate marbling. Tender and sweet when lightly cooked.

Beef chuck rib. Springy and tender texture with a unique flavor. Delicious when lightly cooked.

Whole fresh shrimp. Firm and sweet flesh. Suitable for boiling in Tom Yum or Mala soup.

Squid stuffed with long strands of minced shrimp. Enjoyable chew with both squid and shrimp flavors.

Cleaned jellyfish. Crispy texture, enjoyable chew when cooked.

White, tender slices of dory fish fillet. Smooth texture, boneless, easy to eat.

Peeled mussels. Firm flesh. Boiling in soup enhances the soup's sweetness.

Beautifully scored squid. Crisp and bouncy texture, cooks quickly.

Fresh duck intestine, thoroughly cleaned. Boil in boiling soup until slightly crispy. Delicious with Mala soup.

Pork intestine, cleaned and boiled until tender, with no gamey smell.

Pork stomach slices. Crispy and chewy texture.

Fresh chicken hearts. Firm and bouncy, not tough.

Clean white beef tripe. Crispy texture, absorbs soup well. A popular item in Mala hot pot.

Chicken Blood Curd cubes. Smooth and jelly-like texture. Juicy and flavorful when cooked in soup.

Dense Moo Yor, fragrant with black pepper, sliced into bite-sized rounds.

Shrimp and fish paste ball. Bouncy texture with a fragrant shrimp aroma.

Squid paste ball with squid pieces inside. Chewy and crunchy.

Fried tofu skin rolls. Absorbs soup when cooked, becoming juicy and chewy.

Fish tofu filled with cheese. Hot cheese flows out when bitten. Fragrant, creamy, and delicious.

Smoked bacon wrapped around enoki mushrooms. Offers the salty-sweetness of bacon and the crispness of mushrooms.

Crispy skin chicken sausage filled with cheese.

Fish skin dumplings filled with minced pork. Chewy dumpling wrapper with a slight fishy aroma.

Chewy noodles made from sweet potato. Clear, flat, chewy noodles with a satisfying bite. Popular in Mala hot pot.

Dense pumpkin, sweet and creamy when cooked, helps sweeten the soup.

Lotus root slices. Crisp and sweet with a unique texture.

Green seaweed. Soft and smooth texture.

Fresh, sweet, and crisp Napa cabbage. When boiled until tender, it absorbs soup well.

Fresh, crisp, and delicious Chinese morning glory. Pairs well with all types of hot pot.

Dill has a unique pungent aroma that helps eliminate the fishy smell of meats.