Shi Er Guo San Chong Long Men Dian

Nourishing chicken soup hot pot simmered with traditional Chinese medicinal herbs, served with tender chicken thigh meat. The broth has a light herbal aroma, sweet and smooth. A good choice for warming up and replenishing energy.

Taiwanese chicken soup hot pot simmered with rice wine, rich aroma, sweet and fresh broth. The chicken absorbs the wine aroma, giving it a unique flavor. The alcohol evaporates upon heating, leaving a sweet wine aroma.

Thinly sliced beef with rich marbling, tender and smooth texture. Lightly swish in the boiling hot pot soup for a few seconds, and you can taste the sweetness of the beef and the aroma of the fat.

Selected pork slices, moderate fat and lean. Fresh and delicious meat without腥味, with a springy texture after cooking, suitable for all hot pot soup bases.

Selected lean beef cut, with a firmer texture. Suitable for those who prefer a lighter taste or are watching their calorie intake. It is recommended not to cook for too long to avoid overcooking.

Local Taiwanese chicken thigh meat, usually cut into chunks. Tender and juicy, with the aroma of chicken skin fat, it doesn't easily become dry even when cooked for a long time.

Slices from the beef shoulder clod, often with a thin tendon in the middle. Tender with a slight chewiness, rich in juice.

Fresh tilapia slices, delicate and boneless. Just blanch in the soup, the taste is light and sweet, suitable for seafood lovers.

Surf and turf option, includes pork slices and tilapia slices. You can enjoy the satiety of meat and the freshness of fish at the same time.

A combination including beef slices and tilapia slices. Suitable for diners who want to enjoy the aroma of red meat and the freshness of seafood at the same time.

Abundant seafood combination, usually includes fresh shrimp, fish slices, clams, and squid. Fresh ingredients make the broth more fresh and sweet.

Additional tender shoulder beef slices, portion size suitable for those who want to eat a bit more meat.

Fresh clams that have been purged of sand. Plump meat, the broth is fresh and delicious after boiling, making it the best accompaniment to hot pot.

A la carte pork slices.

A la carte snowflake beef slices.

A la carte tender shoulder beef slices.

Sliced cherry duck thigh meat, tender texture, rich in fat, unique flavor.

A la carte chicken thigh chunks.

A la carte fresh clams.

A la carte tilapia slices.

A la carte white shrimp.

A la carte squid slices.

Fresh Chinese cabbage leaves.

Fresh enoki mushrooms.

Traditional cake made from glutinous rice and pork blood, with a soft and chewy texture.

Dumplings wrapped in egg skin, filled with meat.

Delicate and smooth fish paste tofu product.

Diced taro, becomes creamy when cooked for a long time.

Fried tofu skin, excellent at absorbing soup.

Fish paste mixed with seafood, can be formed into balls by hand and cooked in the pot.

Dumplings with a translucent, chewy skin, filled with meat.

Japanese imitation crab sticks, a common hot pot ingredient.