Ji Tang Da Shu Minsheng Store

Tender chicken breast is salt-cured for a tender, non-dry texture. Enjoy it with your chosen chicken broth base for a refreshing and healthy hot pot option.

A vegetarian hot pot composed of rich mushrooms and bean products. Suitable for vegetarians or those who enjoy the sweet taste of vegetables.

Chicken thigh is pan-fried to a golden brown, with the aroma of thyme. After cooking in the soup pot, the meat is tender and juicy, and the aroma of the spices complements the chicken broth.

Selected Taiwanese pork collar slices with even marbling. Cooked in boiling chicken broth, the texture is springy and sweet, with no porky smell.

Selected snowflake beef slices, rich in fat. After simmering in broth, the fat melts, making the meat tender and smooth with a rich beef flavor.

Thinly sliced lamb from the shoulder cut, with a delicate texture. Unique flavor, suitable for those who enjoy the aroma of lamb.

Beef from the top blade cut, with fine tendons in the middle. It has a chewy texture, is rich in juice, and becomes more flavorful with chewing.

Premium top blade beef with marble-like marbling. The meat is tender and melts in your mouth, a top choice for beef lovers.

Precious Iberico pork jowl, also known as 'golden sixty taels'. It has a crisp and springy texture with a unique fatty aroma, hailed as the pinnacle of pork.

Assorted seafood platter including clams, two types of fish fillets, and shrimp. The seafood is fresh and sweet, and pairs well with chicken broth to enhance the flavor, suitable for those who love a variety of seafood.

High-quality scallops from Hokkaido, suitable for raw consumption. Lightly blanched, they are fresh, sweet, and tender.

Oysters with shell imported from Japan, fresh and plump. Recommended to quickly blanch before eating to enjoy the taste of the sea.

Hand-cut chicken breast slices.

Fresh clams, which add umami to the broth when added.

Thinly sliced tilapia, with tender meat.

Sea bass slices, the skin is rich in collagen, and the meat is fresh and delicious.

Large prawns with firm and springy texture.

Pan-fried chicken thigh, full of aroma.

Taiwanese pork collar slices.

Richly marbled snowflake beef slices.

Delicate lamb slices.

Top blade beef slices with tender tendons, offering a rich texture.

Flash-frozen South American white shrimp, preserving their sweetness.

A small seafood platter including white shrimp, clams, and tilapia.

High-quality top blade beef slices.

Premium Iberico pork jowl slices.

A small glass of Saint-Rémy brandy, which can be added to the soup base to enhance aroma and complexity.

Crisp baby corn.

Taro chunks with a creamy texture, soft and delicious after cooking.

Assorted fresh mushrooms.

Fresh cabbage leaves.

Fried tofu skin, which becomes soft and tender after absorbing the broth.

Fish paste balls filled with rich cheese, which burst with flavor when bitten.

Pork meatballs mixed with taro chunks, with a firm texture and taro aroma.

Classic pork meatballs, springy and juicy.

Dumplings with egg skin wrapped around a meat filling, with a smooth texture.

Handmade squid paste, which you can shape into balls yourself and cook in the pot. It has a chewy texture and you can taste the squid pieces.

Famous Keelung San Ji fish dumplings, with chewy skin and fragrant filling.

Extremely thin tofu skin, like paper. It can be eaten after a few seconds in the broth, with a delicate texture.

A la carte vegetable platter.

Chewy white rice.

Green bean glass noodles that absorb soup well.

Guaranteed quality fresh eggs.

Wide, flat noodles with wavy edges, offering a chewy and springy texture.

Noodles made with vegetables, possessing a light vegetable aroma and natural color.