Lin Jia Shu Cai Yang Rou Lu

Basic pot base for lamb hot pot, includes lamb shank with skin and one type of vegetable. The broth is usually simmered with Chinese medicinal herbs, warming and nourishing.

Fresh, unfrozen domestic lamb slices. Tender and sweet meat, lightly swished in boiling broth for a few seconds.

A combination of lamb tail and lamb penis. Has a unique texture and collagen, traditionally considered a nourishing ingredient.

Lamb brain, with a soft and creamy texture like tofu. Cooked in soup before eating, rich flavor.

Sliced lamb heart, with an elastic and chewy texture. Recommended to cook until just done to maintain tenderness.

Fresh lamb liver, tender and soft texture. Rich in iron, be careful with the heat when cooking to avoid overcooking.

Cleaned lamb tripe, chewy and springy texture. More flavorful after absorbing the broth.

Lamb leg bone, suitable for simmering in the pot to enhance the broth's flavor. The marrow can be eaten with a straw, rich in aroma.

The area around the lamb's eye is rich in collagen, with a unique texture. A rare specialty ingredient.

Fresh small squid from Penghu, kept crisp and springy by chilling. Lightly blanch to enjoy the fresh sweetness of seafood.

Jumbo scallops imported from Japan, plump. Sweet and tender after cooking, melts in your mouth.

Large oysters from Japan, plump and juicy. Rich seafood flavor, tender and smooth after cooking.

Handmade squid paste, can be added to the soup to cook into squid balls. Springy texture, with visible squid pieces.

Fresh clams, cooking them in the pot greatly enhances the soup's sweetness.

Cooked sliced pork belly, with alternating layers of fat and lean meat. Usually served with a special dipping sauce, no further cooking required.

Lamb pieces with skin, chewy skin and tender meat. Suitable for adding to the pot base, becomes more flavorful the longer it cooks.

Braised lamb feet, rich in collagen. Chewy and springy texture, moderately savory.

Braised lamb tongue, tender with a slight crispness. The braising liquid's aroma permeates deeply.

Braised lamb ears, crisp and delicious to eat, with a unique cartilage texture. Suitable as a snack with drinks.

Stir-fried lamb dish with high heat, can be chosen with mustard greens, ginger shreds, or bitter melon. Tender meat, full of wok hei.

Stir-fried lamb heart or liver with ginger shreds and black sesame oil. Rich sesame oil aroma, with warming and nourishing effects.

Sichuan-style stir-fried tripe with a sour and savory flavor, seasoned with ginger shreds and vinegar. Appetizingly sour and fragrant, with a crispy and chewy tripe texture.

Fresh asparagus stir-fried, retaining its natural sweetness and crispness. Refreshing and palate-cleansing.

Sliced bitter melon stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon, savory and with a sweet aftertaste.

Simple stir-fried seasonal vegetables, choose from Chinese cabbage or mustard greens. Crisp texture, suitable for pairing with lamb dishes.

Taiwanese-style fried egg dishes. Scallion egg is fragrant; preserved radish egg is made with savory and crispy preserved radish.

Cooked handmade noodles mixed with black sesame oil and minced garlic. Rich aroma, smooth texture, a classic staple for lamb hot pot.

Fresh choy sum, tender and juicy. Suitable for soup, it absorbs the essence of the broth.

Fresh green asparagus, blanched in broth for a crisp, sweet, and refreshing taste.

Sweet bamboo shoots, even more delicious after boiling in soup. Crisp and refreshing texture.

The most tender heart part of napa cabbage. Delicate texture, doesn't get mushy when cooked for a long time, very delicious after absorbing the broth.

Head cabbage, becomes soft and sweet after cooking, a good ingredient for simmering soup.

Fragrant celery, usually used as a supporting ingredient to enhance the soup's aroma, adding a fresh scent.

Diced cucumber, boiled in soup for a refreshing and palate-cleansing effect. Soft and tender texture.

A la carte lamb with skin, suitable for customers who want extra meat. Chewy skin and tender meat.

White or green bitter melon, boiled in soup to balance the richness of lamb, leaving a sweet aftertaste.

White radish, a soulmate ingredient for hot pot. Becomes very sweet and melts in your mouth after cooking until translucent.

A type of winter melon with a faint taro aroma. Soft texture, unique flavor.

Mustard greens, with a slight bitterness. The bitterness turns sweet after prolonged cooking, very suitable for pairing with rich lamb soup.

Finely shredded fresh or young ginger, can be added to the soup to remove gaminess and enhance flavor, or served with sauce.

Small Chinese cabbage, with tender yellow leaves. Delicate and sweet texture, a very popular hot pot vegetable.

Common Chinese cabbage, releases a lot of sweetness when cooked in hot pot, with a crisp texture.

Aromatic wild vegetable, adds a unique flavor when cooked in hot pot. Tender leaves.